Cold-risen Bread

Cold rising is so convenient when baking. it means that instead of letting your dough prove at room temperature for an hour or two, you let it rest for much longer, in the fridge. And it's not only convenient, it actually makes for a very tasty bread too.

I've found that you can't just take any recipe and let it rise cold overnight - but some recipes work very well, and I haven't tried enough to know for sure what works or doesn't work. But this one, this one works oh so well. This is perfect for a weekend breakfast - just make the dough tonight, and you'll have freshly baked bread tomorrow morning! Ah, the wonder!

The stronger flour you use here, the more gluten development you will get, and that in turn gives you a chewier bread. I recommend Manitoba Cream flour for those Swedes that can get it, or Vetemjöl Special. Or whatever strong bread flour you happen to have.

Cold-risen Bread
Makes 15

50 g fresh yeast
500 ml (2 cups) cold water
1 tbsp sugar
1,5 tbsp salt
1 tbsp neutral oil
1 kilo strong flour

Crumble the yeast into a bowl. Add water, sugar, salt and oil and mix. Add the flour gradually, and work by hand or with a machine for at least ten minutes. (I had my Kitchen-Aid on the lowest setting for five minutes, and five more on the next setting.) The dough should be very elastic and hard, not sticky.

Put the dough in a clean bowl, and cover lightly with a tiny bit of oil. Cover with clingfilm and leave to rise in the fridge overnight. (A plastic box with a lid works very well too.)

On the next day, roll the dough into small buns, put on a cookie sheet and leave to rise at room temperature for about 40 minutes. Bake at 225°C for 12-15 minutes.

Recipe in Swedish:
Kalljästa frallor