Long-Fermentation

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A perfect autumn bread, made for good soups and strong cheeses. You can use windfall apples - just core them and grate them into the dough as they are, with skin and all. Delicious toasted. Ingredients Rye Sourdough Starter (Levain) 25 g rye sourdough starter (2 tbsp) 100 g water (1 dl) 55 g rye flour (1 dl) Dough all of the prepared rye sourdough starter (save 25g for next bake) 200 g walnut halves or pieces (4.5 dl) 350 g cold water (3.5 dl) 400 g coarsely grated apple (about 5 apples) 50 g dark muscovado or brown sugar (0.5 dl) 400 g sifted rye flour (rågsikt) (7.25 dl) — or substitute: 220g whole rye flour + 180g wheat flour 400 g wheat flour (6.5 dl) 20 g salt (1 tbsp) extra rye flour for sprinkling on top Instructions Day 1 Evening (6-10 hours before mixing dough) Mix sourdough starter with water and flour in a bowl. Cover loosely with a lid and let stand at room temperature until the sourdough has bubbled up, 6-10 hours. Day 2 Morning (Mix dough) Save a dollop (25g / 2 tbsp) of the levain in a jar in the refrigerator for your next bake. Toast the walnuts in a dry frying pan until they have some color. Let cool. Mix the remaining levain with the other ingredients, except the walnuts, into a dough in a bowl - either by hand until the dough just comes together or with a dough mixer for 5 minutes on low speed. Mix in the walnuts (if added from the beginning, flour easily sticks to them). Cover the bowl and let the dough ferment at room temperature for 6-8 hours. Shape and Final Proof Grease two bread pans (1.5 liter / 6-cup capacity each) and spoon in the dough. Smooth the surface and sprinkle with a little rye flour. Cover with a tea towel and let the dough rise until it has risen a couple of centimeters, 1-2 hours. Baking Set the oven to 250°C (480°F) well in advance, at least 30 minutes before baking. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A classic Italian focaccia with a crispy, olive oil-rich crust and soft interior. The long fermentation develops wonderful flavor with minimal effort. Top with flaky salt and your choice of toppings - tomatoes, rosemary, olives, or keep it simple. Ingredients Dough 4 g fresh yeast (¾ tsp) or 1.3 g instant yeast 250 g cold water (2.5 dl) 250 g bread flour (4 dl) 200 g durum wheat flour (3.25 dl) 50 g olive oil (0.5 dl) 10 g salt (1½ tsp) For Topping 50 g olive oil (0.5 dl) flaky salt (flingsalt) optional: cherry tomatoes, fresh rosemary, olives, or other toppings of choice Instructions Mix all dough ingredients in a bowl, by hand or for a few minutes with a dough mixer on low speed. Cover the bowl with a lid or plastic wrap and let the dough ferment at room temperature for about 8 hours. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. If you want to eat your sourdough pizza on Friday evening, you feed your sourdough starter on Thursday evening. Friday morning you mix the actual dough and form balls that ferment in the refrigerator during the day. You can use wheat sourdough or rye sourdough. The latter gives a slightly heartier pizza. Version 1: Wheat Sourdough Wheat Sourdough Starter (Levain) 25 g wheat sourdough starter (2 tbsp) 150 g water (1.5 dl) 150 g bread flour (2.5 dl) Dough all of the prepared wheat sourdough starter (save 25g for next bake) 250 g water (2.5 dl) 25 g olive oil (2 tbsp) 12 g salt (2 tsp) 6 g sugar (1.5 tsp) 450 g bread flour (7.5 dl) Version 2: Rye Sourdough Rye Sourdough Starter (Levain) 25 g rye sourdough starter (2 tbsp) 200 g water (2 dl) 120 g rye flour (2.25 dl) Dough all of the prepared rye sourdough starter (save 25g for next bake) 200 g water (2 dl) 25 g olive oil (2 tbsp) 12 g salt (2 tsp) 6 g sugar (1.5 tsp) 480 g bread flour (8 dl) Instructions Day 1 Evening (6-10 hours before mixing dough) Mix sourdough starter with water and flour in a bowl. Cover loosely with a lid and let stand at room temperature until the sourdough has bubbled up, 6-10 hours. Day 2 Morning (Mix dough) Save a dollop (25g / 2 tbsp) of the levain in a jar in the refrigerator for your next bake. Mix the remaining levain with the other dough ingredients in a bowl - by hand or with a dough mixer until the dough just comes together. Cover the bowl with a lid or plastic wrap and let the dough rest for 45-60 minutes. Shape and Cold Ferment Scrape the dough onto a floured work surface and divide it into 4 pieces (about 250g per pizza). Shape the dough pieces into smooth balls and place them on a tray. Drizzle a few drops of oil on each dough ball and cover with plastic wrap (the oil prevents the plastic from sticking). Let ferment for about 8 hours in the refrigerator. If you want to bake the pizzas earlier, you can leave the dough at room temperature for a couple of hours beforehand. Baking When ready to bake, preheat your oven to its highest setting (usually 250-275°C / 480-525°F) with a baking steel or stone if you have one, for at least 30 minutes. Stretch each dough ball into a pizza base, add your toppings, and bake until the crust is golden and the cheese is bubbling. Notes Timeline: Feed starter Thursday evening → Mix dough Friday morning → Cold ferment all day → Bake Friday evening. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A hearty whole grain bread combining wheat, whole spelt, and rye flours. No kneading required - just mix and let time do the work. Perfect for everyday eating and keeps well for days. Ingredients Rye Sourdough Starter (Levain) 25 g rye sourdough starter (2 tbsp) 100 g water (1 dl) 55 g rye flour (1 dl) Dough all of the prepared rye sourdough starter (save 25g for next bake) 550 g water (5.5 dl) 250 g bread flour (4 dl) 250 g whole spelt flour (5 dl) 250 g rye flour (4.5 dl) 15-20 g salt (1 tbsp) Instructions Day 1 Evening (6-10 hours before mixing dough) Mix sourdough starter with water and flour in a bowl. Cover loosely with a lid and let stand until the sourdough has bubbled up, 6-10 hours. Day 2 Morning (Mix dough) Save a dollop (25g / 2 tbsp) of the levain in a jar in the refrigerator for your next bake. Mix the remaining levain with the other ingredients into a dough in a bowl - either by hand until the dough just comes together or with a dough mixer for 5 minutes on low speed. Cover the bowl and let the dough ferment at room temperature for 6-8 hours. Shape and Final Proof Scrape the dough onto a floured work surface, divide it into two pieces and shape each piece into a round loaf. Place the pieces seam-side down on a well-floured kitchen towel or in floured proofing baskets. Cover with a towel and let proof for 2-3 hours. Baking Set the oven to 250°C (480°F) well in advance, at least 30 minutes before baking. ...

We stumbled across a really nice and cozy pizza place in Gwangju during a trip to Korea and they had the most amazing pizza. I leafed through a pizza book in the restaurant and took a pic of this recipe. ⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Sourdough pizza dough is extremely versatile and a great all-rounder, but it is a labor of love. It takes a little longer to ferment and proof. The addition of the sourdough starter gives this dough amazing flavor and a signature airy texture. It’s a little more fragile than other pizza doughs so it needs to be handled with extra care. ...