I am so into my sourdough baking that I have now started to experiment a little, made this autumn bread with dates and walnuts and it turned out really tasty.
I did a short “to do” video of the preparation of the dough. Then it goes in the refrigerator over night and then I added the dates and walnuts the morning after and baked the bread for 1 hour.
[vimeo 190484475 w=640 h=360]
You need:
2 dl sourdough base
6 dl finger warm water
1 tablespoon salt
0.5 dl of dark bread syrup
10 dl white flour
4 dl rue flour
6 dl finger warm water
1 tablespoon salt
0.5 dl of dark bread syrup
10 dl white flour
4 dl rue flour
0.5 dl walnuts (cut lightly)
0.5 dl dates (cut lightly)
How to:
1. Whisk water, salt, syrup, and your sourdough base with half of the amount of white flour to a smooth mix in a minute. Then add the 4 dl of rue flour, mix and last the remaining white flour and mix well. Cover with plastic film over the bowl and place in the fridge overnight, at least 10 hours.
2. In the morning. Heat the oven to 220c with a iron pot inside so the pot will get hot. Take out the dough put it on a floured table and beat in the dates and walnuts, make sure it is mixed well. When the oven is at 220c place the dough right into the hot iron pot and dust over a layer of flour on the surface. Take a razor blade and cut some pattern in the dough. Place in the oven with the lid on for about 45-55 minutes until the bread has plenty of color. Let cool down and then it is ready to eat!!
2. In the morning. Heat the oven to 220c with a iron pot inside so the pot will get hot. Take out the dough put it on a floured table and beat in the dates and walnuts, make sure it is mixed well. When the oven is at 220c place the dough right into the hot iron pot and dust over a layer of flour on the surface. Take a razor blade and cut some pattern in the dough. Place in the oven with the lid on for about 45-55 minutes until the bread has plenty of color. Let cool down and then it is ready to eat!!
Love,
L
Skrifa Innlegg