Chef Taj's Kitchen

Tag: sourdough

Danish Wheat Sourdough

A perfectly crispy crust that almost splinters when I cut through it. The smell of freshly baked, warm bread, smells completely different depending on which types of flour I use. An airy crumb that is slightly chewy when I bite into it.

The joys of home-baked and perfectly warm bread are many! I bake all our bread myself, and it doesn’t matter if it’s airy sourdough buns, soft yeast buns or sweet chocolate buns, the joy is always the same. Home-baked bread can do something very special, and we really appreciate it at home.

That’s why I also love experimenting with bread baking. At the moment, I spend quite a lot of time practising shaping and slicing the loaves so that they turn out nice and rise nicely when they land on my baking tray in the oven. I have tried to divide the recipe into steps so that it is easier to read and understand. But don’t be intimidated – even though there are quite a few steps, the working time is not that great, and the joy when you stand with your own, freshly baked sourdough bread makes it so worth it!



You will need this:
Pre-Dough:

24 g sourdough Mix
48 g coarse island wheat
31 g room temperature water

Dough:

475 g wheat flour
10 g malt flour
435 g coarse island wheat
780 g lukewarm water (around 30 degrees)
20 g of salt
104 g predough
2 pcs. raising basket – I use a round raising basket and an oval raising basket

Dough cutter (small, sharp knife)

How to bake sourdough wheat bread:

I have divided the recipe into steps so that it is easier to read and understand. Don’t be intimidated by the many points – the bread doesn’t require that much work time. I’ve listed the times for you to use as a guide so you don’t end up shaping bread in the middle of the night.

Step 1:

5 half an hour before you make the dough, mix the pre-dough together. I did it at 9 in the morning. Stir the three ingredients together, cover the dough with a lid or cling film and leave it at room temperature.

Step 2:

5 1/2 hours later (at 14.30 at my place) stir in 730 g of water (keep 50 g of water for later) and flour well together for autolysis. All the flour must be stirred in. Cover it and place it together with the pre-dough. I use these buckets to keep my dough in – they are easy to work in and I can see if the dough rises and becomes airy.

Step 3:

At 16. Take 30 g of the excess water and use it to mix the pre-dough and the autolyzed dough together. Knead the dough together for 5 minutes – I show in this video how I knead the dough. Put it back in a bowl and let it rest for 5 minutes. Use the least amount of water – if the dough is not too wet – to get the salt into the dough. The dough will separate, but quickly come back together when you start kneading it. Knead the dough for a further 3-4 minutes until the dough becomes airy and creates a strong gluten network so that the dough can more or less keep its shape on the kitchen table.

Place the dough in a bowl greased with a little oil. Here the dough must rise.

Step 4:

Let the dough rise for 4 hours at room temperature of around 24-26 degrees. Make 5 folds on the dough. Fold after ½, 1½, 2, 2½ and 3 hours.

Step 5:

Divide the dough into two equal parts of 900 g. Form the dough lightly into a ball – cover it with a damp tea towel. Let it rest for 30 minutes.

Step 6:

Shape the dough into a round or rectangular loaf – or the shape your breadbasket is in. I use a round breadbasket and an oval breadbasket. Put a linen cloth in your rising basket and sprinkle with half rice flour/half wheat flour. Put the loaves in the rising basket and put a bag around each rising basket. Put the loaves in the fridge until the next day.

Step 7:

Put a baking tray in your oven and turn on the oven at the highest temperature over/under heat. Let the baking steel heat up for a little over an hour. Turn the loaves out and cut them – you can see a video of how I cut a loaf right here. Bake the loaves at 250 degrees for approx. 20 minutes. Turn the oven down to 230 degrees and bake the loaves for a further 25-30 minutes.

Summer Delight – My Favourite Sourdough

The summer holidays are just around the corner. This means time for relaxation, cosiness and perhaps a trip. Either you get a lot more time to bake with your sourdough – or is it time to let your sourdough come on holiday too?

You can easily do without your sourdough during the summer holidays. It can even easily survive a summer without any attention.

You can either choose to take your sourdough with you on the summer holiday or leave your sourdough to take care of itself at home while you are on holiday.

How to take your sourdough on holiday

Your sourdough can easily handle being transported. Feed your sourdough from home. For example 10 g sourdough, 100 g water and 100 g flour. I use this glass to keep my sourdough in (advertising link). There is a lid that you can put on – but there is still air for your sourdough, so your sourdough thrives. If you want your sourdough in a bag, choose a bucket with a lid. But then you can make sure that your sourdough has peaked before you close the lid completely tightly, as the sourdough can have so much force that it can push the bucket’s lid off when it continues to develop and rise.

When you arrive at your holiday destination, you can feed your sourdough daily, e.g. 1:6:6. Feel free to make a flour mixture from home for feedings, so you only need to bring it and not bags of flour.

How to take a summer holiday from your sourdough

When you want to give your sourdough a summer holiday break, you can store it in the fridge. Here, your sourdough can take care of itself for 2-4 weeks without feeding or other attention.

How to prepare your sourdough for the summer holidays: Feed your sourdough as usual. Leave your sourdough on the kitchen counter until it almost reaches its peak. Refrigerate your sourdough. Now your sourdough is full of good yeast cells and lactic acid bacteria, and this is important, as you need something to work on when you want to make your sourdough active and ready to bake again. Leave the sourdough in the fridge with a lid that doesn’t close completely (I store my sourdough in this glass in the fridge, with the lid completely on.

When your sourdough is in the fridge, it will become sourer and sourer. It will collapse and become more liquid. It can also separate, leaving a layer of liquid on top. The liquid can even become completely dark – and your sourdough can smell strong and almost unpleasant after a few weeks. It’s completely fine! No panic. Just let your sourdough take care of itself for a few weeks in the fridge. You don’t need to do anything about it. Enjoy the holiday instead.

How to wake up your sourdough after the holiday: When the holiday is over, your sourdough must be made ready to bake again. Take your sourdough out of the fridge. Pour if necessary liquid on top. Stir in the sourdough. Now you feed your sourdough so that yeast cells and lactic acid bacteria can reproduce. It takes a few days and feedings before your sourdough is ready to bake again. Yeast cells and lactic acid bacteria must be multiplied.

1st feeding:

1 tsp. sourdough in new glass (discard the rest of the sourdough),
100 g lukewarm water,
20 g wholemeal rye flour + 80 g wheat flour (advertising links).

  • Leave your sourdough with the lid on at room temperature. It typically takes 8-24 hours before it shows good activity. When your sourdough has collapsed a little again, you make another feeding.
2nd feeding:

10 g sourdough,
60 g lukewarm water,
60 g flour.

  • Again, leave your sourdough to peak and collapse a little before the next feeding.
3rd feeding

60 g sourdough
60 g water
60 g flour

  • If your sourdough peaks after 3-4 hours after feeding it here, it is ready to bake. If it is significantly longer than that, give it another feeding.

My favourite & Delicious Sourdough Buns

I have a special relationship with buns with butter. By special, I mean I would almost go so far as to call it a love affair. Wheat buns with a half-melted layer of toothpaste are at least one definition of love, and just as it is said with men, the way to my heart is also through the stomach. At least if it is in the form of wheat buns. Then I actually do not mind that I am in charge of the production

Sourdough divider

These wheat buns with sourdough are a new candidate for the title of the blog’s best recipe for buns. They are cool, crisp and soft at the same time, and then they taste absolutely amazing. The acid from the sourdough suits the deep taste of øland wheat hammering well, and I have already baked them several times. Just because: Mhhhh!

My sourdough buns have otherwise long taken first place with me, while Daniel’s favourite is still my cold-raised breakfast buns with hazelnuts. I have only served the wheat buns to friends so far, so I just have to do a rematch one day and see if Mr Coognan does not also think that these buns deserve a place in the top three! I’m actually pretty sure he agrees with that.

Play with the Mixer:

You could probably call the second door in the “Porridge Pig-Advent-calendar”… that is, if an Advent calendar can be published on a Thursday, and have such a long, convoluted and complex name. I continue to work on the naming. In the meantime, you can conveniently eat your fill-in freshly baked buns with wheat flour. In any case, they are not convoluted, but rather easy and quick to knead together, if only you know how to handle a sourdough. If not, then you can find my thorough guide here.

Ingredients
Wheat Buns

600 ml of water
100 g sourdough mix
Possibly. 1 small ball of yeast ((the size of a blueberry))
1 teaspoon honey
300 g stone ground wheat flour ((or ordinary wheat flour))
350 g coarsely sifted øland wheat flour
1 large tablespoon of sea salt

Instructions

Dough

  • Put water, sourdough, yeast and honey in the bowl of your mixer and stir until everything is dissolved.
  • Add the flour to the liquid a little at a time, add salt and stir on low speed until the dough is free of lumps.
  • When the dough is free of lumps, turn the machine up on medium / high speed and stir for approx. 5 min. Let the dough stand for 10 min, then finish stirring at high speed until the dough releases the sides of the bowl and can pass the gluten test. This takes 8-12 min.
  • The gluten test consists of rinsing your hands with water, taking a piece of dough between two fingers and stretching it. If the dough can be stretched out paper-thin, it is stirred until finished, if not, stir a little longer and do the test again! The dough is meant to be thin.
  • Rinse a tea towel with water and twist it well so that it does not drip but is moist. Put it over the bowl with the dough and put it on the kitchen table or in the fridge overnight. My experience is that the buns stay better juicy the days after baking if you raise them cold. In case of cold rising, however, the dough must remain on the kitchen table for a few hours before it is put in the fridge. The dough can also be taken out of the fridge and put on the kitchen table for one to two hours before baking and “waking up” in the morning, but this is not necessary if the ball dough has stood for 2-4 hours and risen a little before it came to cool. .
Baking
  • Turn the oven to 250 degrees hot air and leave a baking tray in there and get hot. Alternatively, you can use a baking sheet to give the buns the optimal conditions to rise nicely. I link to the baking steel in the notes.
  • Sprinkle flour on the kitchen table, turn the dough scraper into the flour and pour the dough out of the bowl using a dough scraper.
  • Cut one bun out of the dough at a time, taking care not to destroy air bubbles along the way. Fold the ball dough over each other from both sides and place the bun with the folds down on a piece of baking paper.
  • Continue the procedure until you have filled the baking paper with buns.
  • Take the hot baking tray out of the oven and carefully pull the baking paper with the buns onto it.
  • Put the plate in the oven and bake the buns for 10 min, after which you turn down to 200 degrees hot air and bake them for another 10-15 min.
  • When you take the buns out of the oven, they should be dark and golden. They are better if they get a little color as it makes them crispier on the outside and more moist on the inside.
  • Cool your buns on a rack before eating.
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