Danish Sourdough Bread Dansk Surdejg Recipes

DANISH SOURDOUGH BREAD - DANSK SURDEJG

Steps:

• Put 1 cup of flour and 1 cup of warm water into a stone crock or earthenware bowl or glass jar and let stand at room temperature.
• Take a look at the mixture every day to check for the bubbling which means that fermentation has begun.
• This usually takes about ten days but could happen faster if your kitchen is very warm.
• When fermentation is well under way, take off a small amount of the clear liquid which has formed on top.
• Measure the quantity of liquid you have.
• Mix an equal quantity of half flour and half water.
• Combine with the starter liquid and return to the crock.
• Add the flour, water, yeast, salt and sugar to the starter in the crock and let stand for at least 12 hours, or until it begins to bubble again.
• Let stand, covered, for 18 hours more.
• There should be a faint sour odor from the crock.
• 10 hours before you want to have fresh loaves of bread on the table, take 2/3 of the dough from the crock and put into a large mixing bowl.
• Add the salt and soda to the starter right out of the crock.
• Beat.
• Add the eggs and beat very well.
• (Taste the dough now. You don't want it too sour. This is a hard term to define, but your own taste buds are probably your best guide. If it's unpleasantly sour, add a pinch more of soda and beat well.) Add enough flour to make a stiff dough.
• Fold over and over, kneading as it is turned and folded.
• If the dough gets too stiff, add a little syrup or a small amount of melted butter.
• The dough should be so stiff you can hardly stir it before you shape it.
• Mold into shapes and put in greased small bread pans.
• Cover and let rise.
• Turn loaves onto a floured board and knead well.
• Shape again into loaves and fill the same pans, no more than half full this time.
• Let rise again, until the pans are full.
• Bake in a preheated hot oven (400º) for about 1 hour.
• When loaves slip from the sides of the pan the bread is done.
• Remove from the oven and tip out on the board.
• Brush tops with melted butter.
• Slice very thin and try it with fresh sweet butter and homemade jam for a special treat.
• If you like sourdough bread and rolls (always best when they're very fresh), you'll find this superior to the finest commercial French and Italian sourdough bread available.
• Making the starter takes time and patience, but remember that you only have to do this once.
• Put aside one-third of your starter dough after avery baking.
• Start again with Step Three when you want to make bread again.
• If you bake every week, the starter dough can be kept at room temperature.
• Otherwise, store it in your refrigerator and remove it a day before you want to use it.

DANISH DOUGH

Steps:

• In a large bowl sprinkle the yeast over the milk. Let sit for about 5 minutes. Add the egg, sugar, salt and vanilla. Whisk gently to combine. Set aside.
• Quarter each stick of butter and cut into 9 or 10 pieces. Toss the diced butter and flour together in a medium bowl.
• (Optional method) Put the flour in the bowl of a food processor. Cut each stick of butter into 1/4 inch slices and mix into the flour. Pulse machine 8 to 10 times, just to cut the pieces of butter into 1/2 inch pieces. If there are any larger pieces, break them with your fingers.
• Add the flour and butter mixture to the wet ingredients and fold with a rubber spatula until the flour is completely moistened. Transfer the dough to a smaller bowl, cover with plastic wrap and refrigerate overnight.
• Remove the dough from the refrigerator. On a heavily floured surface, pat it into a rectangle about 8 x 6 inches, and then roll it into a larger rectangle about 14 x 24 inches. Brush off any excess flour and fold both edges in so that they meet in the center. If the dough is sticking underneath, release it with a long flexible metal palate knife. Dusting off any excess flour and fold the dough in half when the edges meet. This is called a "book or 4-fold". Rotate the rectangle of dough 1/4 turn on the table. This is called a "turn". Roll into a rectangle measuring about 24 x 12 inches, loosening the dough underneath with a the metal spatula, reflouring as necessary. Brush off any excess flour and give it another book fold. Wrap the dough in plastic and refrigerate for 20 to 30 minutes.
• Remove the dough from the fridge and repeat this process two more times, rolling the dough out each time to 12 x 24 inches. There are 4 book folds in all. After the final turn, shape the package into a rectangle measuring about 9 x 6 inches. Brush off any excess flour, wrap in plastic and refrigerate for up to 2 days or freeze for up to one month.