Cathy was the Kitchen of the Month host for November and she really picked a woozier of a bread. Really need to read the directions for this one or you miss the mild lamination. As soon as I saw this I knew it was not one to miss…and then I missed it. Then the Babes posted and I was charged again. When I finally got the dough mixed all sorts of normal chaos ensued and the dough ended up resting for 6 entire days in the refrigerator! That should have ended things BUT chanting “Bread just wants to be Bread” I think I managed to revive and feed the little yeasties and OH MY GOODNESS this is just really great bread!
Sourdough Savory Danish Crown
1 Crown Loaf
Adapted from Bread – The breads of the world and how to bake them at home by Christine Ingram and Jennie Shapter
- 260 grams + 30 grams unbleached bread flour + more for sprinkling
- 65 grams whole grain rye
- 1 tsp sea salt
- 3 Tbsp + 1 stick butter, softened
- 50 grams sourdough starter, recently fed, active (100% hydration)
- ½ cup lukewarm water
- ½ cup lukewarm milk (I used oat milk)
- 1 egg, lightly beaten
- After 6 days in the refrigerator: 50 grams bread flour + 40 grams water + pinch of yeast: kneaded together with above warmed dough, allowed to rise 45 minutes then shaped.
- 2 Tbsp oil
- 2 medium onions, finely chopped
- 2 cloves garlic in garlic press
- ¾ cup fresh oatmeal bread crumbs
- ¼ cup ground almond meal
- ½ cup freshly grated or dried Parmesan cheese
- 1 egg, lightly beaten,
- Salt and freshly ground black pepper, to taste
- 1 Tbsp. sesame seeds (I used sunflower seeds)
Using yeast instead of sourdough:
If you choose to use yeast instead of sourdough, reduce the proofing time to about 1 hour for the bulk ferment in the bowl and 30 minutes for the final ferment. You may also need to reduce the milk/water mixture to a scant cup.
In a large bowl, whisk together the flours and salt. I grated in the 3 tablespoons of butter.
In a separate bowl, mix together the sourdough and milk/water mixture using a Danish dough whisk or wooden spoon.
Add the wet ingredients to the dry ingredients and mix using a Danish dough whisk or wooden spoon or spatula until thoroughly combined. Switch to a bowl scraper if necessary.
Cover the bowl and allow the dough to autolyse (rest) for 20 – 30 minutes before adding additional flour.
After the autolyse, add 30 grams of flour, if necessary. The dough will be a little sticky, but resist the urge to add more flour until the stretch and fold stage.
Let the dough proof for about 4-6 hours at room temperature. Stretch and fold the dough every 45 minutes for the first 2.25 hours. To perform the stretch and fold, remove the dough to a work surface sprinkled with flour, and stretch and fold the dough onto itself from all corners. Do this 3 times.
My cold ferment went way over the planned 24-48 hours, see above ingredients for how I have it a little boost. HAHAHA Cathy, my cold ferment went … planned who needs a plan.
After letting the dough proof at room temperature for about 4.25 hours, I covered the bowl tightly and placed it in the refrigerator.
Remove the dough from the refrigerator and allow it to warm up slightly on a floured surface.
Roll out into an oblong about ½-inch thick. Dot half (½ stick) of the remaining butter over the top two-thirds of the rolled dough. Fold the bottom third up and the top third down, and then seal the edges. Turn the dough 90 degrees and repeat the process with the remaining ½ stick of butter. Fold and seal the dough as before. Cover the dough with plastic wrap, bees wrap, or a kitchen towel; let it rest for 15 minutes.
Turn the dough another 90 degrees. Then roll and fold it as before without adding any butter. Repeat the turn/fold process once more. Wrap the dough in lightly oiled plastic wrap or bees wrap sprinkled with flour. Place in the refrigerator for 30 minutes.
In the meantime, prepare the onions. Heat the oil over medium-high heat and cook the onions for 10 minutes until soft and golden. Remove the pan from the heat and stir in the bread crumbs, almonds, Parmesan, salt and pepper.
Add half the beaten egg, if using, or all of the gelatinized chia seeds to the onion/bread crumb mixture and bind together.
Roll the dough on a floured surface into a rectangle measuring 22×9 inches. Spread the filling over the dough to within ¾ inch of the edges. Roll up like a Swiss roll from one of the long sides. Cut the dough in half lengthwise using a sharp knife. Braid the logs together with the cut sides up and shape into a ring.
Place on a parchment-lined baking sheet and cover with plastic wrap or bees wrap and let rise for 1-2 hours, depending on the temperature in your kitchen.
It was a little tricky braiding the two dough pieces so it might be helpful to place the cut logs in the refrigerator a little while before braiding them and forming the ring.
Preheat the oven to 400F.
Brush the remaining beaten egg or the cornstarch wash over the dough. Sprinkle with sesame seeds (or the seeds of your choice) and Parmesan cheese. I skipped the Parmesan as topping.
Bake for 40-50 minutes or until golden. Transfer the loaf to a wire rack to cool. Cut into slices. Mine took a full 50 minutes.
I will happily bake this again.