Ingredients

2 g fresh yeast (the size of a pea) or 1/4 tsp instant yeast

3 dl (1 1/3 cup) water

1 tsp salt

500 g (18 oz) flour

Directions

Weigh all your flour and put it into a bowl.

Pre ferment (12 hours prior to baking.)

Dissolve the yeast in the bowl of water.

Add 3 dl (1 1/3 cup) of the total flour and mix it to the consistency of a "pancake" batter.

Tip! Add the salt into the remaining flour now, so you do not forget it in 12 hours :-)

Let it ferment for 12 hours until you have a thin bubbly pre-ferment.

The dough

Mix the last flour and the salt into the pre-ferment.

Kneading

Knead for approx. 10 minutes. (I use a machine.)

Fermentation

Let it raise for approx. 4 hours until doubled in size.

Shaping

Shape the bread into a ball by pushing it into itself from the bottom. Continue until the surface is tight.

If it is difficult to work with, then let it rest for 10 minutes.

Elongate the bread by folding it in half, and loosely clamp it together. Repeat 3-5 times and finish by squeezing it hard together where there is a fold.

Roll the bread into a thin log, until it is as long as the roasting pan is wide. Approximately 30-40 cm (12-16 inches).

Use as little flour as possible. Just enough that it does not stick to the table or your fingers.

Put it on a piece of baking paper.

Proofing / second fermentation

Let it rise approximately 2 hours more. Again until doubled in size.

Brushing

Brush the entire visible surface with a little milk.

Scoring

Cut the bread with a sharp knife or a bread knife. I usually use a bread knife.

Baking

Bake for about 35 minutes at 180°C (355°F) convection, or 200°C (390°F) normal. Until the bread is well browned.

Cooling

Let it cool for at least 20 minutes before eating ...! :-)

