Bread Baking Babes: a Swedish saga (Brunkans Laga)

A short story, very short.

For I’m late, very late.
(Will explain later, something to do with paint, frustration, builders, frustration, heater, my car being molested and did I mention frustration?)

Whatever you do bread baking wise….. Do Bake This Bread.

It is that good. Period.

The recipe Görel gave us in her role as Kitchen of the Month makes a lot of dough, just empty your fridge to make space for the bucket that holds the dough. Really. Throw content out, have a midnight snack fest whatever. It’s worth it.

And… after having it baked once, don’t mess with the ingredients the second time around. Also not to mess with the quantities given. Don’t ask how I know.

It’s a liquid starter/sourdough.
It’s a  slack dough.
Don’t fear.
It makes wonderful bread. A little on the sweet side but that’s okay because it lets your –salted?- butter shine. Or with an assorted platter of mixed grilled veggies, some olives and wine. Dip it in your soup.

Make it. Bake it.

Görel? From the bottom of my stomach (and my husband’s  and my children) thank you for picking this recipe! Yes the husband and I ate almost all of one loaf with our soup for dinner that day. Hence the lack of pictures. This one below is from my second batch, added some herbs to it.

(Now that I’ve found my pictures again, I’ve finally added some to the Pão Doce !)