👨‍🍳 Instruktioner

1. 1

   In a small bowl, combine 120ml water, sugar, and instant yeast. Stir and let it sit for 5 minutes until foamy.

2. 2

   In a large bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and 180ml water. Mix until a shaggy dough forms.

   💡 Proffstips: You can also use a stand mixer with a dough hook.
3. 3

   Knead the dough on a lightly floured surface for about 8-10 minutes by hand (or 5 minutes with a stand mixer) until it's smooth and elastic.

4. 4

   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 20 minutes, or until it has visibly puffed up.

5. 5

   Preheat your oven to 220°C (430°F). If you have a pizza stone, place it in the oven to heat up.

   💡 Proffstips: A hot oven is key for a good crust.
6. 6

   Gently shape the dough on a piece of parchment paper into a round disk, about 30 cm (12 inches) in diameter and 1-2 cm thick. The edges should be slightly thinner than the center.

   💡 Proffstips: Avoid overworking the dough at this stage.
7. 7

   Using a sharp knife or a dough scraper, make seven incisions in the dough: one in the center and three on each side, creating a criss-cross pattern. Do not cut all the way through.

   💡 Proffstips: These incisions help in tearing the bread later.
8. 8

   Brush the dough evenly with the beaten egg wash. Sprinkle generously with coarse sea salt and caraway seeds.

9. 9

   Carefully transfer the parchment paper with the pogača onto the preheated baking sheet or pizza stone. Bake for 20-25 minutes, or until golden brown and cooked through.

10. 10

    Remove from the oven and let it cool slightly. Serve warm, breaking off pieces by hand to share.

    💡 Proffstips: Belokranjska pogača is best enjoyed fresh.