To bake: 1kg Amo Surdejsstykker 35 g yeast Approximately 7 dl water (15°C) 1. Dissolve yeast in 6.5 dl water (reserve ½ dl). Add the flour mixture and knead at low speed 5 min, then 10–12 min medium speed. Gradually add the remaining water. 2. Place dough in a greased pan, cover, and let rise 1 hour in a warm place. 3. Preheat oven to 220°C (200°C fan) and place an empty pan on the bottom shelf. 4. Turn dough onto a floured board, flatten to about 30×40 cm, and cut into 16 pieces. 5. Fold each piece by bringing corners to the center; rest 15 min seam-side down. 6. Flip pieces seam-side up on a baking sheet. Pour ½ cup water into the hot pan in the oven and close immediately. 7. Bake 18 – 20 min until golden, then cool on a rack.
