We are Real Bakers - Jesper Damkjær

In this thirteenth episode, chef Kent V. Madsen meets Real Baker Jesper Damkjær, baking teacher at Kold College and coach for the Danish National Bakery team. Damkjær explains that both the dough and the chocolate have different qualities and taste profiles that provide opportunities to experiment and create truly stunning breads. Discover some of Damkjær's new inventions: the All 4 You, the Twister with melted dark chocolate, and the Black and White Baguettes.
His tip? "When using sourdough, it is best to give the dough time to fully develop flavour. I recommend that you don’t proof in the traditional way, but rather let your bread dough rise for a minimum of 24-48 hours in the fridge. By doing so you achieve the optimal fermentation and best flavour."
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