Sourdough toast with bleak roe, red onion and sour cream
: Sofia Hortlund, Grythytte akademi
: 2 loaves of bread
1 potato (about 100g/3½oz)
1 bottle (33cl) beer of your choice
60g (2 oz) rye flour
1 teaspoon cumin
1 teaspoon fennel
9g (0,3 oz) of salt
300g (10½ oz) wheat flour special
100-150 g (1 cup) cold water
5g (3 dr) yeast
Peel and slice the potato.
Bring the beer to the boil in a saucepan and add the potato slices.
Let it simmer for about 15 minutes or until the potato slices are soft.
Remove saucepan from heat and add rye flour and spices.
Stir with a wooden fork and mash the potatoes at the same time. Let rest until cooled.
Scrape down the blanching in a bowl and add flour, water and yeast.
Start with a little water and add until the dough has a nice fluffy, but not too firm, consistency. Let it rest for about 30 minutes.
After the rest:
Dip your hand in water and take some of the edge of the dough with one hand. Pull the dough slightly and fold it inward. Take a new edge, pull the dough and fold into the center again. Continue until you come full circle.
You make this move a total of three times with about 30 minutes apart.
When you stretch the dough for the third and last time you let it rise for about 2 hours. Now the bread is baked in two steps.
The first step:
Let the dough rest on work surface for about 20 minutes.
Turn the dough so that the flat side is down. Fold the upper side against the middle and press lightly. Fold the bottom side toward the center and press. Then fold one last time, top to bottom so that it takes the form of a loaf.
Let dough rise for about 1 hour, preferably in a towel with a little support at the sides.
The second step:
Preheat the oven to 275°C/525°F. Lower the temperature to 250°C/480°F.
In with the bread, and throw in some ice cubes at the same time.
After 15 minutes you can open the door and let out steam. If the bread now has much color, the temperature can be decreased to 200°C/400°F, otherwise you can just continue baking.
After approximately 30 minutes, the bread is ready. Remove and let cool on a rack for 30 minutes before cutting into it.
Butter toast the sourdough bread.
Serve with the classic ingredients such as finely chopped red onion, hung sour cream and roe (preferably from Kalix). Arrange as shown.
…is a British writer and editor who moved to Sweden in 2001. A former chef turned food and travel writer, he loves everything about food, but particularly the raw ingredients themselves. When not cooking, eating or thinking about food, he can often be found hanging around in butchers shops, fishmongers and grocery stores; a hobby he can pursue for hours on end. He hopes that writing this blog will take up so much time that it halves his food shopping bills.