Sourdough from Stockholm: Ett Hem's Country Loaf Recipe

Straight from the kitchens of Indagare Index property Ett Hem in Stockholm, we're bringing the chef's very own Country Loaf to your dining table.

Ingredients

• 6 ¼ cups (785g) of freshly milled organic wheat flour
• 2 ⅔ cups (337g) of freshly milled organic spelt flour
• 3 ⅓ cups (796g) of water at 80 to 82 °F Additional: 1 ⅓ tbsp (20g) of water at at 80 to 82 °F  Additional: 1 ⅓ tbsp (20g) of water at at 80 to 82 °F
• 1 ¼ cup (225g) Active Sourdough Starter Everyone will need a sourdough starter for this recipe. Those without can make one from scratch. Those who already have a starter should follow the feeding instructions at the bottom of the recipe.
• 1 ⅔ (28g) coarse sea salt

Preparing the Dough

1. Combine your freshly milled wheat and spelt flour. Mix the flour with 3 ⅓ cups (796g) water and the active sourdough starter.
2. Knead the dough for about five minutes.
3. Let the dough rest for about 30 minutes at room temperature—this is called autolysis and strengthens the dough.
4. Add coarse sea salt and 1 ⅓ tbsp (20g) of water
5. Knead for about five minutes.
6. Mix in the remaining 1 ⅓ tbsp (20g) of water.
7. Knead another 10 minutes.
8. Put the dough in a suitable container (the dough should be able to breathe) and set the timer for 30 minutes. Fold the dough about four or five times every 30 minutes to build up the dough’s strength. Repeat this procedure around 4-6 times until the dough has almost doubled in size.
9. Divide the dough into loaves of a size that you like. Shape the bread and put it in proofing baskets overnight in the fridge.

Baking Time

In the morning, score the bread to your liking and bake in a preheated oven at about 500 °F for around 30 minutes, or until nice and golden.

Dig in and enjoy!

For those who already have a sourdough starter, refresh your starter 8 to 10 hours prior to prepping the dough using the quantities below. The sourdough should be at peak activity when used for baking (this is when the starter has fully risen—it should look a bit bubbly).

Ingredients ¾ cups (100g) of Wheat flour ⅓ cup (40g) of Rye flour ½ cup and 1 ½ tbsp (140g) of Water 2 tbsp and 2 ⅔ tsp (50g) of sourdough starter