Hello everyone! This is Sherry, today we’re going to make a Danish loaf bread
Many people like Danish loaf bread, which is crispy on the outside, soft on the inside, beautiful in color, and rich in layers
But the shortcoming is that there is a lot of butter, and the making process is time-consuming and laborious.
This beautiful Danish bread uses a simple method to make laminated dough, and can also control the amount of butter, very easy to operate
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Make the dough one night in advance, so that low water content bread will be very moist
Add 30g whole egg, 55g milk
100g cold water, leave 15g to adjust the softness of the dough
Add 6g instant yeast, 320g bread flour, 40g caster sugar
Stir with low speed 2nd gear
Adjust the amount of cold water appropriately according to the water absorption of the flour
Mix for 3-4 minutes at 2nd gear until the dough is completely uniform
Add 5g table salt
Stir to mix well
Put 30g of softened unsalted butter
Divide the dough into small pieces for easy mixing with the butter
Turn on low speed 2 and stir until the butter is disappeared and the dough becomes a ball again. It takes about 5-6 minutes
Then knead at medium speed 3 for about 2-3 minutes until the dough is smooth and elastic
The kneaded dough can be pulled into thick membrane.
Fold the dough into a ball
After covering, ferment about 45 minutes at room temperature
Degas the dough and flat it, cover and put it in the refrigerator to ferment overnight
The next day, roll the dough into a rectangle about 24x36cm
Then cut into 6 small pieces
Rest for 30 minutes in refrigerator
Roll a small piece of dough into a 10x35cm rectangle with a thickness of about 1mm
You can roll it by hand or roll it with a dough press
Brush a layer of butter on the surface of the dough. If you don’t like too much butter, you can brush it thinly.
Spread the second piece of dough on top of the butter
After brushing a layer of butter, spread a piece of dough
After laying all 6 dough, cut the dough into 4 portions
After brushing with butter, stack 4 pieces of dough together to make a 24-layer laminated dough
Refrigerate and rest for 1 hour
Gently roll the dough into a 10x28cm rectangle
Trim the long sides of the dough
Cut along the long side into 6 long strips
If the butter in the dough feels soft, put it back in the refrigerator for 20 minutes
Gently stretch the dough to about 30cm
Shape every 3 pieces of dough
The cut corners can be filled in the middle
Put it into a oiled 9x4x4" loaf pan
Cover and proof until 90% full, at a temperature of 28°C, it takes about 2-3 hours
Brush a thin layer of egg wash evenly to increase the surface gloss of the bread
At the beginning of baking, a small amount of butter may drip out of the loaf pan. You need to put the loaf pan in a slightly larger baking tray or tin foil to prevent the butter from dripping into the oven to produce oily smoke.
The Danish bread in this shape is very beautiful, with rich layers on every side
The surface is crispy and the inside is soft, very delicious!
This is Sherry, see you next time 👋