Breakfast-weekend-tradition
We Danes have a great breakfast-weekend-tradition. Every Saturday and Sunday morning we all jump on our bikes and pedal down to the local bakery for fresh bread. Since the bread that is available here in the New York area typically is packed in plastic and is not particularly fresh, so you have to turn on the oven in the morning, if you don’t want to disappoint your family.
This is how a plan fresh bread for the weekend:
Friday evening: When you are cooking dinner do yourself a favour and mixing your dough. Use your sourdough (1 cup), water (2 cups), whole wheat flour (1 cup), all purpose flour (2 cups), and salt (2 tablespoons). Let is rest 30 minutes before you put it in the refrituater. Just before you go to bed, take the dough out of the fridge and leave it on the kitchen counter overnight.
Saturday morning: Turn on you oven to max (+535f / +280c) Take the dough our on your counter and shape your bread. When the oven is ready bake you bread until dark golden.
