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!
50 g sourdough starter
3 dl (300 g) lukewarm water
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.