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Posted 20 hours ago

Warburtons Danish White Bread, 400g

£9.9£99Clearance
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The reason the measurements are different is because they both turn into a 166% hydration starter with the levain. Used a different assembly method rolling out the dough, adding cinnamon, then folding over and cut in strips. Wrap dough in a plastic wrap and put it into the baking sheet then place in the freezer for 20 minutes after each turn .

Although I’ve been baking for over 30 years, I had only tried Danish pastry once years ago, and it was a disaster. Give it a light toss to coat (photo 3), then use a pastry cutter or your finger tips to work the butter into the flour until you have just small pieces about the size of lentils (photo 4). If you make matcha danish loaf 5 times within a two-week time frame , I'm pretty sure the last one will yield a better result ( fingers crossed ). On the other hand, if you have already assembled your Danish pastries, they can be baked from frozen, but may take an extra 3-5 minutes.

Fantastic bread, my Daughter lives in Denmark and She and my Son in Law and Grand daughter are in Canada for the Summer . I’m a little nervous about laminating the dough because I’ve tried this before with another recipe and it turned out awful. The Danish people have been baking rye bread all that time, although, in earlier times, bread was probably a lot less palatable than modern bread. If it seems too soft when you start working with it, just pop it into the refrigerator to firm up before continuing with the recipe.

Liquids (as long as they are close to water should also be in grams since 1 liter equals 1000 g or 1 kg. Hi Sune, can you please explain what you mean by 100% hydration for wheat starter, and 166% for rye? I haven’t tested every size and shape Danish so I can’t say how long any persons particular bake will take. I understand that every danish recipe will be more or less the same ( you didn’t invent it after all!Using the rolling pin , press it up and down , creating ridges on top of the dough , this will make both dough and butter adhere better so as elongating it . And again I will agree with you - if you are looking for a more sour rye bread it is absolutely a good idea to reduce a little on the sugar added. I did remove the bread when the internal temperature reached 98 degrees celcius, but i notice the tip of the thermometer was covered with a little gummy bread. The second time I reduced the water (and salt) as someone suggested and it was better but still not as cooked in the middle as on the top, bottom, and edges.

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