So today, I shall attempt a Danish Bread recipe.
I have done the dough last night and when I opened the fridge, I saw the lid of my container was not covering my dough well. I was horrified to see that a layer of crust formed while I was proofing my dough in the fridge. Not wanting to waste the dough, I proceeded on.
Was glad that despite butter starts oozing out, I was determined not to let that scares me. I repeated more chilling time and layering.
I was happy to see nice layers on the dough when I cut it but I marred it by brush on egg wash onto the folds! There goes all my layers. 😢
The bread was flavourful, I guess from all those butter but the texture is nice and soft and also a crusty top. I shall see whether tomorrow it will yield the same texture.
Learnings: The flavor was really good but I am not happy with the crumb as it is not fine. I am not sure how it should be but I will work on this again.
Taste wise, this recipe is a keeper but I need to work on the layerings.
What you need:
240g bread flour60g cake flour15g whipping cream3.5g instant yeast1 tsp salt40g sugar1 egg 120g water15g unsalted butter
120g unsalted butter.
Method:
Mark a piece of parchment paper with 10X10cm. Double layer it. Place the 120g unsalted butter on it. Wrapped and using a rolling pin, bang to soften the butter to fit into the dimension. Chill.
In a mixer, on low speed, combine bread flour, cake flour, whipping cream, instant yeast, salt, sugar, egg and water. Knead to form a rough dough. Increase the speed and knead to a smooth dough.
Add in butter and continue to knead to an elastic dough.
Remove and place in an oiled bowl. Cover and chill for 8 hours.
Punch down the dough, roll into a square, place chilled butter in the center and fold down as in the envelope fold. Seal well. Chill for 30 mins.
Press and roll into a rectangle. Do a three folds. Chill.
Press and roll 3 times more.
Roll the dough out into a rectangle. Roll into a cyclinder.
Cut into halves.
Slit in the center and insert one end into the slit.
Put it into a greased bread tin. Let it rest for 45 mins.
Bake at 170⁰C for 30 mins.
Release from pan and transfer to cooling rack.
Enjoy!
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