Øland bread

Shaping the bread

Take the dough out of the refrigerator and let it rest on the kitchen counter for about 1 hour for the best results.

Preheat the oven to 250–275°C.

Dust your work surface with flour and gently turn the dough out upside down, taking care not to deflate it. Dust the top of the dough with flour.

Using a wide dough scraper, gently tighten the dough by sliding the scraper underneath it at an angle, working your way all around.

Cut the dough into loaves of your preferred size. Hold the dough scraper at a slight angle as you cut to tighten the dough further in the same motion.

Transfer the loaves to a baking tray lined with baking paper and place them in the oven immediately.

Baking the bread

If your oven has a steam function, add a little steam during the first 5 minutes of baking.

After 5 minutes, reduce the oven temperature to 220–225°C.

Bake until the bread reaches an internal temperature of 99–100°C, about 30–40 minutes (the baking time may vary depending on your oven). If you don't have a thermometer, bake the loaves until they are a deep golden brown and sound hollow when tapped on the bottom.