Warburtons Danish White Bread, 400g

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At the same time, mix the soaker together: Combine all the ingredients for the soaker together in a medium bowl.

I now cut the loaf in half put the halves in separate pans covered lightly with foil to protect the crust and baked it another 40 min at 300 – still a bit doughy.I decided to add some flavourings to butter and each ingredient certainly adds an interesting swirls of colour and delicious flavour .

Then, place on a baking sheet in a single layer and place in the freezer until they are completely frozen, at least 3 hours. I am sad not to have a photo of the two Slesvig-Holstein loaves I made in class, but time was tight, so I took the dough with me to Dunfermline to bake and forgot to take a photo in all the rush.Fill with cream cheese, fruit, chocolate, lemon curd, or any combination of your favorite flavors for the ultimate Danish breakfast pastries. Otherwise each and everyone of us has to make the conversions ingredient by ingredient, which is really a pity because this looks like a good recipe and I would like to try it, but am put off by the prospect of making the calculations. But not with danish loaf , yeah , because even that 1st ugly bake , the loaf tastes out of this world ! When you make the butter block, be sure that your butter is on the cool side or it will be too warm to work into the dough.

I know what you mean, but it is well worth taking a course, it makes such a difference to get some guidance. I used your sourdough starter and followed your directions for feeding it the day before, and that also worked out very well. At first I was a bit intimidated about making a starter but following your instructions it was actually quite simple. the method of baking relies on a few different oven temperatures during the course of the baking time. However, the bread did not turn out quite right for me - it rose well and looked promising but the middle is soggy!Freeze Baked Danishes: To freeze baked Danish pastries, allow them to cool completely to room temperature, wrap tightly in plastic wrap, and place in an airtight container or freezer-safe zip-top bag and freeze for up to 3 months. If you’re using a double block of butter as shown, after the 3rd turn you’ll have 216 layers of dough? When the dough is smooth and elastic, either stretch it out to pop your ingredients in if you are making my loaves with the pesto and goats cheese and form into a ball, or if you are making plain bread, just form it straight into a ball. If you remember to keep a little sour dough in the fridge then you can easily start up a new sour dough in 1-2 days - take it out on the kitchen table and feed it once or twice. My dough was more runny than yours (now I know it's because we probably have a different way of measuring the flour -- hence the usefulness of measuring by weight) and so it was pretty sticky for a while though I baked it to 205 degrees F -- the temperature recommended by other expert for similar breads.

In the last recipe step, I’ve linked to recipes, including lemon danish, so that you can see the size of those and temp and baking time required. Stage 1: Once you’ve made the rough dough, which takes all of 15 minutes, the dough will need to rest 8 hours or overnight.I couldn't get all the ingredients here in Uruguay (rye kernels, gravy browning) so I made a couple of local modifications but the result is soooo good! Hello Sune, There are two parts of the recipe which I felt were not quite clear for a first-time user of the recipe (aka me).