At least at our house :)
Ingó makes it from scrach. He got the recipe at www.kvalimad.dk.
He starts the evning before by making the dough and then it has to rise throughout the night.
Early in the morning the next day he folds the dough with flour and then it has to rise for the second time for a few more hours.
In the mean while Ingó turns on the owen and puts our le Creuset cast iron pot in it and waits for the pot to warm up to 250 celsius degrees.
Then he poures the dough into the pot and bakes it for 45 min. Afterwareds it has to rest for few minutes and then we have a delicious bread for lunch time. Perfectly moist and soft with a crust to die for. It is so good that we just eat it with butter for not spoiling the taste.
Sometimes he adds a small amount of honey to the mixture and then the crust gets this sweet caramelised flavor that is just heaven :)
He starts the evning before by making the dough and then it has to rise throughout the night.
Early in the morning the next day he folds the dough with flour and then it has to rise for the second time for a few more hours.
In the mean while Ingó turns on the owen and puts our le Creuset cast iron pot in it and waits for the pot to warm up to 250 celsius degrees.
Then he poures the dough into the pot and bakes it for 45 min. Afterwareds it has to rest for few minutes and then we have a delicious bread for lunch time. Perfectly moist and soft with a crust to die for. It is so good that we just eat it with butter for not spoiling the taste.
Sometimes he adds a small amount of honey to the mixture and then the crust gets this sweet caramelised flavor that is just heaven :)
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