Long-lasting bread

Ingredients for Long-lasting bread

Instructions for Long-lasting bread

To prepare the Long-lasting bread recipe, please follow these instructions:

In a dough dish the yeast dissolves in the water. Add salt and oil. The flour is added a little at a time, and when the dough is firm enough it is taken out on a table. Slice, knead, knead and add more flour until the dough has a "texture" like your ear flip. Continue on. The longer the better.
Leave the dough cool and covered 18-20 hours. Also in the fridge.
After pouring, pour the dough onto a baking sheet with baking paper. The dough must not be kneaded now, but just press a little finger so that it gets a bit "bumped". It should preferably be 4-5 cm. thick. Repeats 2 hours a coarse place.
Brush with oil and sprinkle if necessary. With rosemary.
The oven is preheated to 250 degrees.
The bread is baked for 12 minutes, after which the heat is lowered to 210 degrees. After 12 minutes the heat is lowered again, this time to 180 degrees, and bakes for another 12 minutes. If the bread now sounds hollow when you tap it, it's done. Otherwise give it a few minutes or 5 extra.
If baking with hot air, draw 10-20 degrees from the mentioned temperatures.
The bread is absolutely fantastic if it is eaten loosely. Either alone or accompanying salad or meat dishes.