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Scandinavian · Bread
Old-Fashioned Crisp-Crust Sourdough
A very wet, long-fermented sourdough started with a spoonful of culture and a night in the fridge, then snipped with scissors, oiled and salted and baked hot so the crust sets thick, dark and crackling.
- YieldServes 8
- Hands-on45 min
- Total21 h 19 min
- Difficulty
Ingredients
- 600 mlwater
- 310 gall-purpose flour
- 310 gstrong bread flour
- 20 gMaldon sea salt, plus extra for sprinkling
- 15 gactive sourdough starter
- 1 tbspolive oil
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