At least the quarantine has some creative side effects.
Can’t remember where I got the idea of cold fermented dough (in Swedish: “kalljäst deg”), but I thought it sounded so delicious. The idea of the dough having some more time to “set” and “marinate” to create some more juiciness to it and also to be able to set the dough in the evening and bake it first thing in the morning, was just a very appealing idea.
Said and done, so happy it turned out great at first try! Very easy and very tasty.
I used the recipe from the page below, click recipe image to go to the site (website in Swedish)
