Stockholm Sourdough

I really do love baking bread. Sourdough is something I try to experiment with - sometimes successfully, sometimes a little less so. I'm using a sourdough starter from 1847 right now - I ordered it off the Internet for $1, and so can you. Just check it out here - it really does work, and it makes a lovely sourdough. I have it bubbling in my fridge right now - and I have a lot, so you will see several sourdough recipes on the blog over the next few weeks. This particular bread is from Riddarbageriets Br�d, one of my favorite bread books. It's written by Johan S�rberg, who's simply a brilliant baker.

Stockholm Sourdough
Makes 2 loaves

Day 1:
150 ml water
150 g wheat sourdough
200 g wholewheat flour

Mix everything, and work in a Kitchen-Aid (or similar) for 5-6 minutes on low speed. Cover with plastic and place in the fridge over night. (12-20 hours)

Day 2:

The starter from day 1
440 g high protein flour
250 g water
8 g fresh yeast
8 g light syrup (corn syrup works, or maple syrup, or even honey)
15 g salt

Mix everything except for the salt, and work in a Kitchen-Aid (or similar) for two minutes on low speed, then 6 minutes on a higher speed. Add the salt and work for four more minutes. Leave to proof for 2 hours.

Divide the dough into two, and shape into nice loaves. Place on a baking sheet to proof, covered, for 1,5-2 hours. Heat the oven to 250�C.

When the bread has risen, make a few shallow cuts in the tops. Place the loaves in the oven and at the same time, use a mister to spray in water. (This will make it nice and steamy, and that will help the bread develop a good crust. Lower the heat to 220�C and bake the breads for 25-35 minutes depending on the heat of your oven and how dark you like your breads. Keep misting with water every five minutes or so if you'd like.

Recipe in Swedish:
Riddar Sour Stockholm