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AndsBager sourdough baking med kærlighed ♥️

18/08/2026

Sourdough bread from scratch. 🍞

Pizza NapolitanaIngredients:1 kg Tipo 00700 ml water2 tbsp active sourdough1/2 tsp dry yeast5 tsp saltTarget dough temp:...
22/07/2026

Pizza Napolitana

Ingredients:
1 kg Tipo 00
700 ml water
2 tbsp active sourdough
1/2 tsp dry yeast
5 tsp salt

Target dough temp: 25C to 26C

Method:

1. Add water, dry yeast, active sourdough and 3 spoonfulls of flour together in a stand mixer and mix well. Turn off mixer and let it sit until it becomes bubbly (around 10-15mins).

2. Add half of the remaining flour and salt. Turn on the stand mixer on low to medium low speed and just slowly add the rest of the flour, 1 spoonful at a time. No need to rush this process.

3. Continue mixing the dough until it reaches a dough temperature of 25 to 26 degrees Celsius.

4. Divide the dough into 250g each.

5. Form the dough into smooth, taut balls. Make sure to tuck the bottom to seal the dough and line them in a pizza dough tray with the smooth surface up. Lightly oiled, airtight containers can also be used per dough balls.

6. Cover the dough and let them re**rd overnight or 16-24hrs in the fridge.

7. Take the dough balls out to room temperature (still covered) 4-5hrs before using them.

8. Use fine durum semolina flour to shape the pizza dough (this is to avoid burnt flour when baking.

9. Preheat pizza oven to 350C.

10. Take a dough ball into the container with semolina flour. Sprinkle a little flour on top and flip it. Transfer it to a clean surface. Start pressing from the center outward toward the edges. It should be thin in the middle and the outer edge stays airy.

11. Put on your favorite pizza toppings and bake at 350C for 30sec.

Enjoy! 🍕

10/07/2026

purpur surdejsboller med lille knas ost fra unika 👌

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28/06/2026

deluxe brioche pølsebrød med tørgær og overskudssurdej 🫠

08/11/2025

Another day.. another dough with sourdough 🍞

31/10/2025

Oatmeal Porridge and Honey Sourdough Bread 🍞

Oatmeal porridge:
100g oatmeal
200g water

Dough:
700g bread flour
100g whole wheat flour
560g water
20g honey
18g salt
200g active sourdough starter
oatmeal porridge

I'm pretty busy most of the days I'm baking, so I just combine all the ingredients for the dough in a mixing bowl. I know, this is not typical for most bakers ..but it works okay for me and my schedule 😊
Mix everything well. You can use your hands or a stand mixer. Cover the dough and let it ferment at room temperature for 3-4 hours, performing 4 coil folds with 30 min gaps in between.
aliquot jar helps me keep track when the dough is ready for shaping. In this specific dough, I preferred to pre-shape at 30%
After bulk fermentation, divide the dough in two and pre-shape. Let them rest uncovered for 20 min. Final shape and cold re**rd. My aliquot jar is at 50% when I put them in the fridge.
Next day, I preheat the oven with the baking steel and lava rocks at 250C for 45 minutes. Scored the bread, load it in the oven and pour boiling water on the lava rocks. Bake at 230C for 20 minutes. Remove the steam and continue baking at 210C for another 20-25 min.

Bon appétit 🧑🏼‍🍳

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