This is a classic Danish sourdough bread, called Sourdough Bread from Skagen. It's a delicious bread with large holes, crunchy crust and wonderful taste from the toasted poppy seeds and sunflower seeds on the outside.
Fermentation and proofing1d
Course: Breakfast, Lunch, Snack
Keyword: bread, bread from skagen, sourdough, sourdough bread
Author: Maurizio Leo / Sune Trudslev
25grammature sourdough starter50%
25gramwhole grain wheat flour50%
67gramwhole grain wheat flour7,6%
Levain - About 9:00/9 a.m.
Make the levain by mixing bread flour, whole grain wheat flour, water and mature sourdough starter in a container that is big enough for it to grow to about twice the size. It's important that your starter is super active and bubbly.
Put it somewhere warm and let the starter do its job.
Autolyse - About 15:00/3 p.m.
Weight out and mix all three flours.
Measure out 544 grams of water.
Add the water to the flour and mix it so that all the flour is completely hydrated. I usually use a Danish dough whisk to mix in the beginning and when the dough comes together I fold the dough in over itself until it's mixed.
Put a dish cloth over top and put it somewhere warm.
Soak the seeds- About 15:10/3.10 p.m.
Put the poppy seeds and sunflower seeds in a bowl and pour 150 grams of boiling water over and let them soak.
Make the dough - About 17:00/5 p.m.
Put the levain over to the top of the dough. Mix it thoroughly.
When you have mixed the dough, it's time to build some gluten in the dough using some stretch and folds.
Put the bowl in front of you. Grab the dough in the back of the bowl with both hands. Stretch it as far as it goes without tearing and fold it down over the dough.
Turn the bowl about 1/8 and repeat about 30 times.
Spread the salt over the dough and pour 100 grams of water over and mix it into the dough.
Let the dough rest for 30 minutes, then we will be doing 5 stretch and folds every half hour.
First stretch and fold - About 17:40/5.40 p.m.
Do a stretch and folds the following way:
Do a stretch and fold and turn the bowl 180 degrees.
Do a stretch and fold and turn the bowl 90 degrees.
Do a stretch and fold and turn the bowl 180 degrees.
Do a stretch and fold. Now you've done one from each direction.
Put a dish cloth over top and let the dough rest.
Second stretch and fold - About 18:10/6.10 p.m.
Do a stretch and fold as described above.
Spread the seeds over top and blend them into the dough using wet hands.
Third to fifth stretch and fold - About. 18:40./6.40 p.m., 19:10/7.10 p.m., 19:40/7.40 p.m.
Do a stretch and fold as described above. After the fifth let the dough rest.
Divide and preshape - About 20:50/8.50 p.m.
Pour the dough out onto an unfloured table.
Divide the dough in half.
I use my bench scraper to move the dough because it can be pretty wet.
I usually do a preshape the following way:
Push the scraper in under the dough in to front. Stretch it up and fold it about three quarters in over the dough. Repeat from the top, right and left side.
Push the scraper in under the dough and flip it over so the top is down towards the table.
Put the scraper behind the dough and move it forward. The front of the dough will be pushed in under the dough and create tension on the top of the dough.
When you can't get any further then hold the dough lightly and pull the scraper away from the dough.
Put the scraper in front of the dough and push forward while your turn it around so that you get to pull it towards you again.
Keep going until the dough is very tight.
Continue with the other dough ball and let them rest under a damp dish cloth
Shaping of the dough
Prepare a dish cloth with poppy seed and sunflower seeds in one layer.
To shape the dough follow the instructions from the preshape.
When the dough is shaped spray it with a bit of water from the spray bottle and put it (top down) on the dish cloth and move it around so you get seeds on the top and the sides.
Then move it to a banneton lined with a dish towel.
Repeat with the other dough ball.
Rest and retard in the fridge - About 21:15/9 p.m.
Put both bannetons in plastic bags and put in the fridge until the next morning.
Heat the oven - About 6:15/6.15 a.m.
If you have a baking steel or a pizza stone put it in the oven now. It'll help keep the temperature constant even when you open the oven door.
Put your dutch oven or combo cooker in the oven and heat it to 260ºC/500ºF. If your oven doesn't go this high, put it as high as possible.
Bake the breads - About 7:15/7.15 a.m.
Take a bread out of the fridge.
Cut a piece of parchment paper about the same size as the bread and put it on top of the banneton. Turn it over to a peel or something that can help you to move the dough to the oven later on.
Score the dough using a very sharp knife. If you cut at an angle you can get a beautiful ear.
Open the oven and put the dough in the dutch oven. Be careful, it's extremely warm and it can be a bit difficult to get it in. That's why I use a combo cooker because you can turn it upside down and put the dough in the "frying pan" part.
Put the lid on top and push it into the oven.
Bake for 20 minutes.
Open the oven and take the top off the dutch oven so that the crust can get some color.
Turn the oven down to 230ºC/450ºF and bake until you have a beautiful golden crust. 25-30 minutes.