Sourdough Bread from Skagen recipe – Amazing seeded bread

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  1. Pingback: Best bundt cake recipe - orange and poppy seed - Foodgeek

  2. Laura Etheridge Reply

    Hi Sune,
    How long is the resting time between pre-shape and final shaping? Is there a video for this recipe?
    Thanks 😊

    • 20 minutes is good. No video, this is from before I made videos for youtube, and when I was just getting into sourdough 🙂

  3. Jon Reply

    Hei Sune,
    Thanks for all the great videos and the really useful bread calculator, which I’m frequently using now.

    I have a couple of questions about this recipe for the Skagen sourdough bread. It says that the hydration level is 75%, but that is excluding the 150g of water used for the seed soaker, right? If my math is correct the hydration level is 90% with the seed soaker included.

    I tried baking this recipe, but the bread turned out a bit flat. It resembled more of a frisbee than the tall sourdough loaves I have achieved lately. The loaf was quite dense with a few big holes, which I believe is a sign of under-fermentation. I noticed that the fermented-flour-to-total-flour ratio is 7%, which is the lowest I have tried so far. What are your thoughts on increasing this to 15% please? I adjusted the recipe using your bread calculator (https://fgbc.dk/657)

    Thanks,
    Jon

    • The water in the soaker gets released as you mix in the seeds, but it reabsorbed later. The hydration is still 75% 🙂

      About the inoculation. Use it to change your fermentation time. The less you put in, the longer the bread will need to ferment (thus more sour).

  4. Marlene Reply

    I just made the Skagen bread. I visited Denmark three years ago and loved the bread. I started making sourdough bread about six weeks ago and have been getting good results. This was my first time with your recipe and it was definitely the most challenging I’ve made. The bread turned out to be delicious and reminded me of the chewy texture with lots of seeds that I enjoyed in Denmark. One of the difficulties I had was incorporating the seeds that were soaked ahead. The poppy seeds tended to stay clumped together because they are wet and swollen. I wasn’t sure how to get them well distributed. There are still some small clumps in the finished bread. They’re soft and tasty enough but would like them better distributed. Any tips you have would be appreciated. Thank you for your recipe.

    • When you incorporate the seeds, smear it thinly on top of the dough.

      If after the stretch and folds they still don’t seem well enough incorporated, do another set 🙂

  5. Barbara Reply

    I can’t find semolina flour, what can I substitute? Could I use whole wheat and add some gluten flour?

  6. geordie Reply

    Hi
    I am loving your videos. My standard sourdough has improved immensely. I am a little confused in relation to breads including seed soaked grain. Is the soaker water included in the calculation for flour/water ratio? Also are the grains included in the same calculation.
    Many thanks

    • The water is not included because it will stay in the seeds and not make the dough more hydrated. You may feel the dough getting more slack just after the seeds have been added, but it will disappear again 🙂

  7. Laurie Reply

    Can the starter be too active? The reason I ask is that the last batch of levain that I made for the poppy seed sourdough had grown nicely, but by the time I added it to the dough it collapsed. It didn’t seem as active during the bulk rise.

    • The levain is fed 1:2:2 in this recipe. The bread is fed the levain at the ratio of about 1:5:5, so it will be appropriately slower.

      Also, the temperature that you proof at will determine how fast your bread will rise.

  8. Ben Stern Reply

    Should the seeds that go on the crust of the bread be soaked prior to sticking them on?

    • No. it’s not important, unless you get burnt seeds when you bake. I’ve never had that problem though 🙂