I enjoy baking with Danish and organic flour. There are so many skilled millers who grow the most delicious grain and grind the most delicious flour. I prefer to bake with that flour. Because it gives me bread that is rich in flavours, vitamins and minerals. And since bread is a big and essential part of my and my little family’s everyday diet, it means the world to me that I bake with good and nutritious ingredients.
My flour drawers are therefore filled with Danish and organic from e.g. Valsemøllen, Mejnerts Mølle, Kornby Mølle and Bornholms Valsemølle – to name a few (advertising). That is why it is also the flour I bake my baked goods with. Both sweet and savoury pastries. Bread and cakes.
The sourdough bread is rich in coarse flour. It gives the bread lots of flavour and a crumb that is juicy and spongy. I knead the dough on my mixer – to make baking even easier and faster for me. If you do not have a mixer, the dough can be kneaded by hand.
YOU NEED IT
DOUGH
40 grams sourdough mix
40 grams of water, 29-30 degrees
20 grams wheat flour – I use Kornby Mill Wheat No. 1
20 grams stone-ground, sifted wheat flour
DOUGH
35 grams Wholemeal Wheat Flour
10 grams of Charcoal Powder
75 grams stone-ground, sifted wheat flour
160 grams stone-ground, finely sifted wheat flour
180 grams finely rolled wheat flour
360 grams water, 29 degrees hot
90 grams sourdough – young and ready to bake
13 grams sea salt
In addition: 2 pcs. condiment buckets, dough spatula, 1 pc 1000 grams oval leavening basket – I use either this with a leavening basket with waffle pattern or this leavening basket with cloth, rice flour, baking equipment (I use my Challenger Bread Pan), dough slices
HERE’S HOW YOU DO IT
Feed your sourdough and leave it warm until ready to bake.
Put flour and water in a bucket. Stir it together until homogeneous and leave it to autolysis for about 2 hours. I stir the dough together on my mixer and get the lid on the bowl. Add the sourdough and work it into the dough. Then let the dough rest for about 15 minutes. Add salt and knead the dough until it is homogeneous. Put the dough in a clean bucket greased with a little oil and put the lid tightly on. During rising/bulking, it is optimal if the dough is around 26-28 degrees – at that temperature, bacteria and yeast cells are best. I use my thermometer (advertising link) every time I bake, so I have the best feeling for the development of the dough.
Give the dough 2 folds at 40-minute intervals. Let the dough rest and develop until it has risen by about 40%. Turn the dough out onto a NOT floured board and preshape into a ball. Let the dough rest for 30-40 minutes until it relaxes and has a slightly dry film on the surface.
While sprinkling the raising basket with rice flour. Sprinkle the dough and the table with a little wheat flour, turn the dough round and shape them into bread. Then place them in the raising basket. Let the dough rise for 30 minutes before cooling, where it stands until the next day.
The next day, put your baking equipment in the oven and heat it up. I heat my Challenger up to 260 degrees hot air for 60 minutes. Turn the bread out into the baking equipment, cut the desired pattern with a dough slicer and bake the bread for 20 minutes under a lid at 200 degrees. Remove the lid and bake the bread for another 10-15 minutes until well golden at 230 degrees.
Let your sourdough bread cool on a rack and enjoy.
