Long term swollen/cold raised dough

Ingredients for Long term swollen/cold raised dough

Instructions for Long term swollen/cold raised dough

To prepare the Long term swollen/cold raised dough recipe, please follow these instructions:

Yeast put in Bowl, salt added. Water is added. Flour is added, when the dough has a mushy texture can be usefully added to the oil. Add the flour to the dough has a chewy texture. put in the fridge like a 24-hour period.
Take the dough out at least an hour before you want to work with it, otherwise it will be too cold.
the dough takes no damage of standing out in room temperature 3-4 hours. also after the dough is formed into loaves/buns I let them like to stand 1-2 hours. It produces the best results. Do we have the patience for the slow arbejdsprocces do you get also a really good result. With the motto: who has the time to wait is going to wait for something good.
buns Bake 15-17 minutes
bread 40-45 minutes

Good appetite

Tips:
I often fiberbag (AXA) added to the dough. the add I after the water has come in and let it soak an hour. thereby ensure I me that dough does not become dry. Oatmeal can also successfully added, both with fiberbag, but also separately. When I use the 5 kornsblandinger/wholemeal flour I also lets it stand in the liquid an hour or so before I continue. Bagetips: I share the dough up into 2 portions and lets it draw in plastic bags (8 liter). I also use plastic to put over the buns/bread when they raise, so do I avoid a dry surface. Am I doing dumplings, pushing them flat after I have I shaped them before they need to raise, thereby do I get to the highlights from the inside and will be more airy. I brushes with water and just throw a cup of water in the bottom of the oven when the bread is inserted into. I always make double portion, thereby there is also for the freezer (if they reach so far) Bread which takes time. But is worth the wait.