Go Morgen Danmark RecipesRecipes

Hannahs sourdough bread rolls

Sunday Baking

One of my favorite things to do is bake bread. Sourdough bread rolls, to be exact.

English recipe on top – danish recipe underneath.

Sourdough starter basic:

300 g wheat flour

300 ml water

  • Combine everything and let sit by room temperature for 12 hours or over night. To kick start the starter add a squashed grape.

Hannahs Sourdough bread rolls

Version 1.

10 g dry or 20 g fresh yeast + 100 g Basic Sourdough Starter

 

Version 2.

substitute 500 ml. of water with bubbly sourdough.

 

800 mL water, divided

1 kg wheat flour

20 g salt

50 g rice flour, for dusting

100 mL warm water, for baking

Day 1 preparations:

  • In a small mixing bowl, dissolve the sourdough starter and yeast in the water.
    Transfer to the bowl of a stand mixer fitted with the kneading attachment or a large mixing bowl. Add the flour and salt and knead, either with your hands or on low speed if using the stand mixer, for 10 minutes. Cover and set aside for 30 minutes at room temperature.
  • Knead again until the dough is smooth and elastic. Cover and set aside at room temperature for about an hour, until the dough has doubled in size.
    Knead again, cover with plastic wrap, and refrigerate overnight. Remember, the dough will rise, so ensure that the bowl is large enough to accommodate the much larger dough.

Day 2 preparations:

  • Preheat the oven to 250°C/480°F. For baking in loaf pans—Grease 4 silicone loaf pans. For shaping rolls or baguettes and baking on a baking sheet—Line a baking sheet with parchment paper.
  • Dust a clean, flat work surface with about ½ of the rice flour and carefully turn out the dough to the surface without puncturing it. (If the dough is too soft to work with, quarter it using a dough cutter or knife and transfer it to the loaf pans immediately and bake as loaves.)
  • Fold the dough like an envelope: First, fold from the work surface’s edge in toward the center. Next, fold the sides in, and last, roll up the dough toward the last open part, making one large piece of dough.
  • For baking in loaf pans—Using a dough cutter or knife, quarter the dough and transfer each piece to a prepared loaf pan. Cover with plastic wrap and set aside to rise to room temperature.
  • For shaping rolls or baguettes and baking on a baking sheet—Carefully roll out the dough to a 5-cm thickness. Using a dough cutter or knife, divide the dough into 16 to 20 rolls or 2 to 3 baguettes.
  • Transfer the rolls or baguettes to the baking sheet. Dust with the remaining rice flour. Using a kitchen towel, cover and set aside to rise to room temperature.
  • Using a razor blade or a VERY sharp knife, score the surface of the rolls or baguettes into the desired pattern.

To bake:

  • You need to be fast and efficient here. With a cup of warm water ready at hand, open oven door and quickly place the loaf pans or baking sheet in the middle of the oven. Pour the warm water into the bottom of the oven and quickly close the door. The water will evaporate and steam the bread, making the crust thin and super crispy.
  • Reduce the oven temperature to 220°C/425°F and bake for 15 to 20 minutes, depending on the size of your loaves, rolls, or baguettes. The bread is ready when it’s beautiful and golden and makes a hollow sound when you tap it.
    Remove from the oven and set aside on a wire rack to cool before slicing.
  • When the bread has cooled completely, carefully wrap any loaves, rolls, or baguettes you will not eat in the following days with plastic wrap and store in the freezer. Plastic-wrapped bread can easily be rebaked when needed for that straight-out-of-the-oven bread sensation.

To rebake frozen bread: Preheat the oven to 200°C/395°F. Defrost and unwrap the bread. Quickly run it under the tap to wet the surface (don’t let it soak up to much water, or the crust will be too hard).

Place the bread directly on the oven rack and bake for 5 to 7 minutes, until the crust is crispy and the bread is warmed through.


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Dansk Version – Fra Go morgen Danmark Søndag d. 7/4.19

Langtidshævede boller med surdej og kerner

Surdejsstarter

300 g mel

300 ml vand

  • Bland mel og vand og lad det stå overdækket ved stuetemperatur i 12 timer.

Næste omgang surdej laves af 100 g gammel surdej og en ny portion som ovenstående.

Surdejen skal være på køl når efter de 12 timer.

 

Surdejsboller

Version 1: ½ pk. Gær eller 10 g tørgær og 100 g surdej.

Version 2: erstat 500 ml af vandet med surdej (giv evt. en lille smule gær, hvis det er første gang du bage med din surdej)

800 ml vand

1000 g hvedemel

20 g salt

Hvis ikke du har surdej, kan du med fordel benytte natten over opskriften.

 

Evt. Kerner til bagning (solsikke, græskar, birkes eller sesam)

Masser af smør til spisning.

 

 

Metode:

Opløs gær og surdej i vand ved stuetemperatur.

 

Version Natten over

  • Rør mel og salt i med en dejkrog ved lav hastighed i en røremaskine eller i hånden og lad dejen ælte i minimum 10 minutter.
  • Sluk maskinen.
  • Film røreskålen og lad den hæve en 1 time.
  • Fjern filmen og ælt dejen igennem i 10 minutter mere på røremaskinen ved lav hastighed eller i hånden.
  • Film skålen og lad den hæve på køl natten over i køleskabet.
  • Ta’ dejen ud, og lad den temperere i ca. ½ time.

Version samme dag (3,5 times hævetid)

  • Rør mel og salt i med en dejkrog ved lav hastighed i en røremaskine eller i hånden og lad dejen ælte i minimum 10 minutter.
  • Sluk maskinen.
  • Film røreskålen og lad den hæve en 1 time.
  • Gentag tre gange.
  • Efter tredje hævning hældes dejen forsigtigt ud på køkkenbordet drysset med mel.

Bagning

 

Tænd ovnen på 230 grader eller så så tæt på som muligt.

Vend en flad bageplade med bunden i vejret inde i ovnen og lad den varme op.

Placer en mindre bradepande i bunden af ovnen til vand, som tilsættes ved bagning.

  • Sæt vand over i kogekedlen.
  • Læg et stykke bagepapir på bagsiden af en anden bageplade eller et skærebræt.
  • På en helt ren og tør bordplade drysset med mel hældes dejen forsigtigt ud.
  • Fold siderne ind til midten, fold toppen over og ind til midten og rul dejen sammen så den lukkes.
  • Dejen rulles forsigtigt til en pølse og dejen skæres i mindre stykker af samme størrelse.

 

Boller uden kerner:
  • Bollerne drysses mel og lægges på bagepapiret.

 

Boller med kerner:
  • Bollerne pensles med lidt vand og vendes forsigtigt i kernerne og placeres på bagepladen.
  • Med en skarp brødkniv lægges et snit i hver bolle.
  • Med et snuptag som en pizzaiolo (pro pizzabager) glides pladen mad bagepairet ind i ovnen og den kolde plade trækkes ud, så bagepapiret med boller lægger på den varme plade i ovnen.
  • Hæld 3 dl kogende vand ned i bradebanden i bunden af ovnen og luk lynhurtigt ovndøren.
  • Bag bollerne i 20-25 minutter til de er flotte og gyldne og lyder hult når man banker i bunden af dem.

Frys med fordel bollerne ned og bag dem op ved 200 grader i 8 minutter, til morgenmad eller når der er gæster.

 

Share your bread creations with me on instagram, and don’t forget to tag me @dailystews. If you have questions, post them underneath my latest bread post and I will answer as quickly as possible.

 

Have fun in the kitchen.

-Hannah

Use “2xemmy” to get 20% off my books on hannahgrant.com

Read the previous post here: EMMY NOMINATION FOR EAT RACE WIN

 

 

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