BOTTLES BAKING GUIDE
Baker Jørgen Jespersen has many years of experience in bread and over 500 bread recipes behind him, and he has developed the unique recipes for Bottles by Malund. For Jørgen, it’s all about the flavour and ingredients because, with the right ingredients, a simple recipe can be the best. The professional baking recipes are written in straightforward everyday language – it couldn’t be simpler. Enjoy!
What you need: Butter, baking powder, buttermilk or milk and eggs.
Empty the Bottle contents into a bowl. Chop 175 g cold butter.
Add the butter and lightly rub it into the Bottle contents. The butter does not need to be evenly distributed. Add 20 g of baking powder. Quickly stir 3 cups buttermilk or milk into the dough so the dough just sticks together. Roll out the dough on a floured table to 3 cm thick. Cut squares in approx. 6×6 cm and place them on a frying pan with baking paper. Let them stand for 30 min. in room temperature.
Whisk an egg, a pinch of salt and 1 tsp. sugar together and brush it on all scones. Then bake for 15-20 min. at 200 ° C (not hot air). The pre-baked scones are cooled on a grill.
Tip: Enjoy halved with cold butter. Scones taste the best in the first few hours after they come out of the oven.
What you need: Yeast.
Dissolve 8 g of yeast in 5 cups cold water. Add the Bottle contents and knead for 5 min. slowly and 10 min. quickly. Then add 1 cup of water and knead again for about 15-20 min. quickly until the dough releases the sides of the bowl.
Grease a large bowl with oil and place the dough. Place film over the bowl to avoid a hard crust (dish towels not pigeon) and set the dough to rise at room temperature for 2 hours. Remove the food film, in the bowl fold one half of the dough over the other. Then the dough is set to cold rise in min. 12 hours in the fridge with food film over.
Wheat flour or durum flour is sprinkled on a table. Remove the dough from the refrigerator and turn on the oven at 260 ° C (not hot air). Put the dough on the flour and divide the dough into 3-4 pieces. Then gently place the dough on the baking paper. Put the dough in the oven at 260 ° C (not hot air). When the door is closed, the oven is turned down to 230 ° C and the bread is baked for approx. 20-25 min.
When knocking on the bottom of the bread and it sounds hollow it is done. Use a frying thermometer, the bread should measure 97 ° C in the middle.
Tip: Roll out the dough into a square of approx. 30×30 cm and divide into 4 pieces of 15×15 cm. Each piece is filled with cream cheese and pesto and sealed like an envelope, after which they are put on baking paper with closure facing up. They should simmer an hour before baking.
What you need: 5 organic eggs and rapeseed oil.
Empty the Bottle contents into a bowl, add 5 organic eggs and 100 ml of rapeseed oil. Mix with a cooking spoon (do not knead). Place the dough in a tin (about 3 litres or 30 cm). Bake for 60 min. at 160°C (not convection fan). Cool the bread in the tin.
Tips: Add chocolate. Try grated carrot or dried fruit (apricots/cranberries) in the dough. Try a sprinkle of cinnamon leading up to Christmas. Over the following days, the slices can be toasted in the oven for 10 min. at 200°C for snacks.
What you need: Rapeseed oil and baking powder.
Add 300 ml of water, 150 ml of rapeseed oil and 10 g of baking powder into the food mixer. Add the Bottle contents and mix for 5 min., and then divide the dough into 2 portions. Take 2 pieces of baking paper and pour one dough portion onto one piece (do the same with the second dough portion after). Place the other piece of baking paper on top. By hand or with a rolling pin, press or roll it evenly. Remove the top piece of baking paper and cut the crispbreads into the desired sizes (e.g. 20 x 30 cm after which they are divided into 3 x 6 pieces). Bake for 20-25 min. at 180°C with the convection fan, so both are baked evenly until golden and crisp.
Tips: Sprinkle with poppy seeds or sesame seeds and coarse salt.
What you need: Yeast, oil and sea salt.
Dissolve 10 g of yeast in 550 ml of cold water. Add the Bottle contents. Knead slowly for 5 min. Then add 3 tbsp. of olive oil, after which knead the dough for another 10 min. at a fast speed until the dough no longer sticks to the sides of the bowl. Choose a bowl that is twice the size of the dough and grease with oil before adding the dough. Put cling film over the bowl to avoid a hard crust (a tea towel does not work). Put the bowl in the fridge for at least 12-15 hours to cold prove.
Fast baking: Dissolve 20 g of yeast in 550 ml of lukewarm water (20°C). Knead for 10-15 min. until the dough no longer sticks to the sides of the bowl (preferably use a food mixer) and leave it at room temperature for approx. 2 hours to prove.
Then pour the dough into a roasting tray with baking paper greased with oil. Put a little oil on your fingers and press holes in the dough and leave it for approx. 30 min. at room temperature to prove. Sprinkle with sea salt and rosemary (either dried or whole fresh twigs). Alternatively, you can garnish with olives, cherry tomatoes or feta cheese. Then put the focaccia in the oven for 20-25 min. at 230°C (not convection fan). The longer it is baked, the crispier it becomes.
Tips: Use a baking tin/wooden baking tin instead of a roasting tray – the baking time is approx. 5-10 min. longer. Alternatively, use a meat thermometer, the bread must be 97°C in the middle.
CHIA RYE BREAD
What you need: Yeast.
Dissolve 6 g of yeast in 650 ml of cold water in a suitable bowl (min. 3 L). Add the Bottle contents. Mix with a cooking spoon until the mixture is the same consistency.
Cover the bowl with cling film. Leave the mixture to mature at room temperature for approx. 12-15 hours. The next day, stir the dough well with a cooking spoon and put it in a suitable tin (about 3 litres or about 30 cm). Cover with a tea towel and leave it for 30-45 min. to prove. Small bubbles form in the surface when the rye bread is properly proved. You can sprinkle the top of the rye bread with sesame seeds or rye flour. Put in the oven at 260°C (not convection fan). Just after the rye bread is put in the oven, turn it down to 190°C. Bake for approx. 60 min. Use a meat thermometer and it is done when the temperature in the middle of the bread is 95°C.
Tips: Add a little dark beer when mixing the dough instead of water, for example, 300 ml of beer and 400 ml of water.
What you need: Yeast and oil.
Dissolve 7 g of yeast in 500 ml of cold water. Add the Bottle contents and knead slowly for 5 min. and then fast for approx. 10 min. until the dough no longer sticks to the sides of the bowl. Choose a bowl that is twice the size of the dough and grease with oil before adding the dough. Leave it for 2 hours at room temperature. Put cling film over the bowl to avoid a hard crust (a tea towel does not work). Put the bowl in the fridge for at least 12 hours to cold prove.
Fast baking: Dissolve 20 g of yeast in 500 ml of lukewarm water (20°C). Knead for 10-15 min. until the dough no longer sticks to the sides of the bowl (preferably use a food mixer) and leave it at room temperature for approx. 2 hours to prove.
Sprinkle flour and maybe kernels (black sesame/sunflower/linseed) on the worktop and carefully loosen the dough from the bowl and place it on the flour. Stretch the 4 sides of the dough and fold the sides into the middle like an envelope. Turn the dough over, so the join is facing downwards and place it on the baking paper. Leave it to prove for 20 min. before placing it in the oven to increase the volume. Bake for 35-40 min. at 230°C (not convection fan).
Tips: The dough can also be divided into smaller loaves and baked for 20 min. After 5 min. of baking, water can be sprinkled over the dough for an extra crisp crust on the bread. The bread is done if you tap the bottom and it sounds hollow. Alternatively, use a meat thermometer and the bread must be 97°C in the middle.