Warburtons Danish White Bread, 400g

Product Information

I will continue to experiment and I will get some cracked rye in a month or so when I get visitors from Denmark and that may help. As the video gets part way through, two little buttons come up on the right hand side of the video screen that say “next” or “stay”. Mix with the paddle attachment on low speed until a dough begins to form, then switch to the dough hook and knead until a cohesive, but quite sticky dough forms, about 5 to 7 minutes. Stage 2: After you roll and fold the dough, which again takes all of 15 minutes) you’ll need to rest the dough for 1-2 hours.

Danish pastries are a delicious treat that are known for their flaky, buttery layers and sweet filling. I have a PULLMAN PAN which allows the dough to rise to a nice, square loaf perfect for slicing thin and making Smørrebrød is the best by far. The dough is delicious and buttery, and cream cheese filling divine (used a little more sugar though, I have a bad sweet tooth). Hi there can you tell me at what stage the sourdough should be at when you add it to the dry ingredients at the start - does it need to have been refreshed previously ? To prolong its shelf life I recommend storing it in the refrigerator or freeze part of it if you know it will take you a while to go through it.I added sesame seeds pumpkin seeds and Chia as well as what was written and also added a tablespoon of cocoa powder and a tablespoon of molasses to half of the dough . My Swedish great grandma would go out early in the morning, catch fish, and make ryr bread all before the sun came up to start milking the cows!

Add the wet ingredients: Add the yeast mixture (photo 5), remaining milk and egg to the butter and flour and stir together to a rough and sticky dough (photo 6). You can either use your existing wheat sourdough starter at 100% hydration or a 166% hydration rye starter that you’ve saved from the levain from a previous bread. 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. A simple square with the corners pulled in will give you a classic shaped pastry or cut rounds like the picture below. I have been a home bread baker for over 30 years and having found your recipe, Rugbrod has become my standard loaf, much enjoyed by family and friends.What I like about this bread is that it just gets better with time, if wrapped tightly between slicings. Can you please inform me if you remove the bulk or part of the first days starter and continue doing through the seven days?

Highly recommend this recipe as I’ve been trying many and have only found this one to be as good/better than a very nice bakery. Very happily, I made a perfectly lovely loaf and will definitely add this recipe to my bread repertoire. There is something unclear though… where you explain about the formula, the measurements for the levain are different from the measurements down the page in the recipe! Molasses not only sweetens and flavors the dough, it also helps deepen the dark brown color of the final loaf. Also my pan’s sides aren’t parallel but conical which might roughly even out, but I wonder if it influences the final result.

So I'm wondering if bubbles are forming before the 5 days are up, can I use it, or does it need to sit for the whole time (5days? I have experienced that some bites of my sourdough rye bread are intensively bitter with quite persistent after taste. It’s the small pieces of butter that will give you flaky layers, which, if the butter is melted, you won’t get. A combination of bread flour and rye flour is key to providing the gluten structure this bread needs to keep its shape.