Sourdough Frallor
This recipe allows for the dough to rest peacefully in the fridge for 8-14 hours before baking. This brings a more complex flavour profile to the table.
The crumb is open and fluffy and the crust crispy, and will make your morning breakfast a special part of the day.
Ingredients
12 Bun, 795 min
Steps
Duration: ~825 minutes
"Duration" is with 5 minutes per step baked in,
to account for the time it takes to do the thing
Autolyse
Mix all ingredients except salt in a bowl.
Let rest for 30 minutes.
Salt and first fold
Add the salt, and then stretch and fold the dough (1/4).
Fold 2
Stretch and fold (2/4).
Fold 3
Stretch and fold (3/4)
Fold 4
Stretch and fold (4/4).
Let the dough proof for another hour in room temperature or proofer. Keep under lid (or cover) in a lightly oiled container.
If it still feels numb and / or stiff when the time is up you can let it rest for a while longer before the cold proof step.
Cold Proof
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).
Day 2 - Baking
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.