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Saturday Bread

Tags: dough bread rise

I make Saturday Bread on the days I want to enjoy the process of baking. I knead the Dough by hand and nurse the dough for several hours. Baking makes me happy!

1 bread

50 g sourdough starter
0,75 tsp salt
2 tsp honey
6 dl (400 g) wheat flour

Blend lukewarm water, salt and honey with the starter dough. Add 5 dl of the flour and knead for 5 minutes. Add the remaining flour and knead the dough for another 5 minutes. 

Cover with a tea towel and let the dough Rise for an hour at room temperature.

Fold the dough.

Cover and let rise for half an hour.


Cover and let rise for 4 hours.

Line a 20 x 20 -cm bread tin with a parchment paper. Turn the dough out onto a floured surface, shape it gently into a round bread and put it into a tin.

Cover and let rise for 3 hours at room temperature.

Preheat the oven to 250°C. Bake for 15 minutes, turn the temperature down to 200°C and cook for a further 15 minutes. 

Let cool on a wire rack.

This post first appeared on Scandinavian Bread, please read the originial post: here

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Saturday Bread


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