Ingredients
Feed sourdough:
- 50 g sourdough starter
- 130 g water
- 70 g graham flour/ryeflour
Baking
- 250 g bubbling sourdough
- 400 g lukewarm milk
- 1 tsp bread spices (fennel & anise)
- 70 g syrup (light)
- 15 g salt
- 550 g flour
- 200 g graham flour
- 50 g butter, roomtemperature
Flatbread on baking steel
Soft flatbread on sourdough
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Feed your sourdough about 8 hours before baking. When it is bubbly, mix it with milk, spices, syrup and salt in the bowl.
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Assemble the assistent with bowl, dough roller and dough knife. Add flour and mix with the sourdough. Add butter and knead for about2-3 minutes on low speed. Let it rest for 1 hour.
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Knead the dough with the dough roller for a few minutes, add the bowl cover and let the dough rise for 3 hours.
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Preheat your baking steel for 1 hours before baking the flatbread. Preheat the baking steel at a high position in the oven and maximum heat, with the grill element switched on.
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Divide and form the dough into 20 dough balls. With help of a bit of flour and a rolling pin, roll into a flat bread. Finish by using a knobbly rolling pin (Swedish kruskavel) to make a pattern.
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Bake the flat breads approx20 seconds on your preheated baking steel.
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Eat with your favorite toppings!
