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Okobakeriet Surdeig Brod

Sourdough with Økobakeriet – Bread

Bread (1 loaf)


   300 gr sifted wheat flour
   30 gr whole grain wheat flour
   250 gr sour dough
   7 gr Himalaya salt
   115 gr water


  • Mix all ingredients  together and cover with a cloth for proofing (also called proving or more rarely blooming. the term is used by bakers for the final rise of shaped bread dough before baking. It refers to a specific rest period within the more generalized process known as fermentation – wikipedia).
  • Place a pizza baking stone inside the oven. Heat the oven up to 270C.
  • When bread is ready raised put it inside on the stone. You can use pizza shovel or some wood board for that.
    If you don’t have a pizza stone, use a normal tray with some baking paper on, but remember to warm it up 🙂 in this case you can open oven, take our warm tray, place bread on it and set it all back in the oven.
  • Once the bread is in the oven, reduce the heat to 220C and bake it for appr 40 minutes. Check after 30 minutes if the bread is not too dark and maybe reduce the heat s little bit more.
  • You can use this recipe as a base for other breads. Mix in some seeds, spices or herbs. Make baguettes or rundstykker 😉 When changing types of flour you need to remember that each type absorb different amount of water so you might have to adjust it!  


Make sure to not mix the dough for longer than 5 slow 3 fast in a stand mixer, until it has started forming a round ball but might seem a little too wet. Despite the fact that we had the opposite issue during the course – this particular dough is generally a very moist and sticky dough. Which is a lot easier to work with if you add some oil to the container you fold and proof the dough in.

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