Hot Bakersess's Frallor

A recipe where the dough is allowed to rest piecefully in the fridge for 8-14 hours before baking. This allows for a more complex taste to develop.

This bread is named after the the hot bakeress herself, resident damsel in Skattlösberg.

Starter

The concept here is two fold:

  1. To get enough sourdough starter needed for the recipe
  2. To be able to save as much starter as needed to create the starter for the recipe (1).

This to ensure that you havea astable amount of starter to use for future recipes.

  • 60g of starter
  • 120g of flour
  • 180g of water

this will produce 60g left over for your next bake

Ingredients

Makes 12 Bun

Total weight
1068
Weigth per Bun
89

This bread has a hydration level of 67%. Adjust the water:

  • wheat: 330g
  • Whole meal flour of choice: 120g
  • water: 300g
  • salt: 18g
  • starter: 300g

Steps

Duration: ~165 minutes

  1. Mix all ingredients except salt in a bowl. Let rest for 30 minutes.

  2. Stretch and fold (1/4), add the salt.

    Rest for 15 minutes.

  3. Stretch and fold (2/4).

    Rest for 15 minutes.

  4. Stretch and fold (3/4).

    Rest for 15 minutes.

  5. Stretch and fold (4/4).

    Let the dough proof for another hour under lid (or cover) in a lightly oiled container.

  6. The dought should now feel relaxed and the proofing should be well on it's way.

    If it still feels numb and / or stiff: let it rest for a while longer.

    If the dough feels ready, lest the dough in the fridge for 8-14 hours (still under cover).

  • 30m
  • 15m
  • 15m
  • 15m
  • 1h

Day 2

Put a baking stone in the middle of the oven and to 275 degrees Celcius (wthout air circulation).

Let the oven heat for at least 30 minutes.

Take the dough out of the fridge and onto a floured surface.

Divide the dough to size of your choise.

Let the breads rest for 10-15 minutes.

Bake for 15-20 minutes.

Let cool on a rack.