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I’ve been wanting to try baking this style of bread for some time, but just couldn’t get my nerve up to trying it.  Despite its name, it seems that it is really an Asian style of bread.  I’m guessing that the Danish part of it is that it is somewhat like a danish as in the pastry.  Also, this isn’t something I could try during the heat of the summer and this week we are finally having some normal autumn weather.

To make this bread one starts by making a somewhat stiff enriched dough.  Then you make a flat square of butter that then gets sandwiched inside the dough.  This gets a series of folds resulting in 12 layers.  One has to keep the butter cold enough so that it doesn’t melt into the dough, yet when rolling it out, warm enough to roll out.

For my first attempt at this type of lamination, I’m quite pleased with the outcome.

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I’ve altered the formula just a bit to fit my 4x4x9” Pullman pan from the original recipe by Chiew See of Autumn Kitchen on IG/Youtube.

To the bowl of a standmixer add milk, IDY, sugar and salt, mix to dissolve.  Add flour and mix until the dough starts to come together.  Add butter in pats until well incorporated.  Mix until moderate gluten development, it doesn’t need to reach good windowpane.  In fact, I found this dough too low hydration so added some extra milk and ended up fully hand kneading it.

Flatten the dough with a rolling pin into a rectangular shape.  Wrap with clingfilm, leaving space for dough to expand.  Ferment at 28°C for 30 mins.  Freeze the dough for 1 hour then transfer to the fridge 3°C overnight.

Fold parchment paper into 18 x 18 cm square.  Weight out 154 g butter, place it on the parchment square, joining the pieces so that it starts to fill the square.  Fold the parchment to enclose the butter.  Use your rolling pin to strike or press the butter to soften it without warming it excessively.  Roll the butter out to fill the 18x18 square using the rolling pin ensuring that the butter is uniform thickness throughout and that the butter fills right to the corners.  Refrigerate the butter overnight.

In the morning remove both the butter and the dough from the fridge.  Both the butter and the dough needs to have the same firmness before laminating them together, if the butter is harder, let it soften first. You should be able to leave an indent in the butter if you press into it.  The butter should be pliable and be lightly bent without breaking, its temperature should be between 13-15°C.  

Roll the dough into an 18x36 cm rectangle, the dough should be twice the size of the butter.  Brush off excess flour.  Place butter in the center of the dough, fold the dough to enclose the butter pinching the dough where the ends meet to seal.  Turn the dough 90* so that the open end is towards you and the closed sides are perpendicular to you.  Gently press down on the dough with the rolling pin before rolling.  Lightly dust with flour, then roll from center to the ends with firm and even strokes.  Flip the dough and continue to roll to 21x53 cm.  Trim off the uneven ends.  Brush off excess flour.

Do a double or book fold, this brings the cut ends of the dough together folding one edge to two thirds of the length then fold the other end to meet.  Next fold the dough in half.  You now have four layers.  Wrap with clingfilm and refrigerate for 30 mins.

Remove dough from the fridge, give it a few minutes if it is too hard before rolling.  Gently press down with the rolling pin.  If there are any bubbles pop with a toothpick.  With either of the open ends towards you roll the dough to about 21x53cm.  Do a lenter fold (letterfold in thirds) giving you three layers for a total of 12.  Wrap in clingfilm and refrigerate for at least 1 hour.

Prepare your pan by greasing it with butter.

Remove the dough from the fridge allowing it to soften until it is soft enough to roll.  Again using the same methods roll the dough out to slightly larger than 30x21 cm.  Trim all four sides to achieve 30x21 cm, keep the scraps for final shaping.

We will require 9 strips that are 30 cm long so mark 2.33 cm intervals on the 21 cm sides of the dough.  Cut the dough into 9 strips 2.33x30 cm.  We will be braiding three sets of 3 strips, so starting with 3 strips, stack the ends together with the center strand at the bottom and press down so that end sticks.  Braid the 3 strands so that the cut sides of the strips face up if possible.  Pinch to seal the end.  Flip it over, place ⅓ of the trimmings you kept into this underside of the braid now facing up.  Fold the two ends together and then place this into the greased pan folded side down.  Repeat with the other two sets of three strands so that there are three sets of braided dough in the pan.  The sets are placed side by side in the pan.

Ferment between 27-28°C 80-82°F until the pan is about 80% filled (3-4 hours).  30 mins prior to baking preheat the oven at 200°C or 390°F.   Egg wash the dough when preheating starts and then again immediately prior to baking.  Optional, after second egg wash sprinkle almond flakes on the top.  Place on a lined pan to bake as the dough will leak melted butter from the tin.

Bake at 200°C 390°F for 8 mins, then drop temperature to 170°C or 340°F and bake for another 25-30 mins or until golden brown.  Allow the loaf to cool prior to slicing.

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After the first set of folds.

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Plaiting completed and arranged in the Pullman Pan.

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About 30 mins prior to baking just before the first egg/milk wash.

 My index of bakes.

I’ve been ordering berries from Barton Springs Mill for several years and have enjoyed every single product I’ve ordered from them. The flavor profiles they provide have been pretty accurate from my perspective, which is very helpful. Some nine or ten months ago, their Quanah wheat caught my eye. It is described as a hard red winter wheat and its flavor profile – buttery, creamy, malty – is right up my alley. A bag was duly ordered and, regrettably, it has been in storage ever since, waiting for me to bake my way through all the berries ahead of it in queue. Now that I've used it a few times, I thought I'd share my impressions. For reference, I followed the basic formula and process detailed in my Easy Peasy Pan Bread post, using a mix of 2/3 Quanah and 1/3 AP (KAF).

The spoiler is that we really, really like this wheat for sandwich breads. BSM reports the protein content for the berries at 11.5%, but the flour at 9.5%. Not sure why that is, maybe just a typo, but in my experience thus far, it makes a soft, slack dough hinting that 9.5% might be correct. After some time and a fold or two, it developed some extensibility, but elasticity required some more folds. It ended up being a nice dough. The first time I used this flour, the hydration was probably in the 90% range but that seemed to be too much so it was dialed back to 85% for the next bake. That worked fine. The rise is good, very acceptable. The bread is lighter in color than some other red wheats and the flavor is outstanding. It is mild tasting with no bitterness, but it is not bland by any stretch. To the contrary, it has a nice richness. I don’t think any sweeteners would be required with this flour, even at 100%. I baked it to about 205℉ and it keeps for about a week. I've ordered a few more bags because we like it so much.

I don’t usually leaven high percentage WW with sourdough because we don’t care for the flavor; however, I am curious how the mild flavor of Quanah will partner with my mild new(ish) low hydration white starter, so that bake will be next.

  I made a new version of my pretzel rolls to bring to my Cousin’s for Rosh Hashanah dinner along with some of my standard ones.  Everyone seemed to really like the new ones so I guess I must have done something right :). 

This version had some fresh ground rye along with some dark cocoa powder along with the Guinness which really gave the final dough a nice malty flavor.  

I used pretzel salt, black sesame seeds and everything bagel topping for the toppings.  As usual these were made with a lye bath

Give these a try and I think you will be very satisfied.

If you haven’t tried pretzel rolls yet, give these a try.

One note, if you use pretzel salt like I do on a portion of the rolls, you cannot cover the rolls with anything or the humidity in the air will react with the salt and you will get mushy salted rolls.  It’s best to freeze any you don’t use right away.

Lye really does make a big difference.  I know a lot of people are afraid to use it, but honestly you are using such a small amount in the water bath that unless you pour it in your eyes, it will do very little to your hands, etc.  The lye really gives you the authentic pretzel flavor and look.

Caution:  When using the Lye make sure you wear gloves, long sleeves and protective eye gear. Also, never add Lye to hot water or it will bubble over and probably burn you.

Formula

For Lye Bath (3.5% Solution

2 Liters (1836 grams) of Cold water

70 grams Sodium Hydroxide Crystals

Make the Levain

Add your seed starter (20 grams) to the indicated amount of flour and water and mix until incorporated.  Cover and let sit out at room temperature of in your proofer until nice and bubbly around 6-10 hours depending on your temperature.  Use immediately or refrigerate for a few days until ready to mix the main dough.

Procedure

Add the diastatic malt powder to the Guinness and stir.  Add the flours in your mixing bowl and slowly add the Guinness mixture.  Mix for about 1 minute until combined.  Cut your starter in pieces and lay on top of the flour mixture and cover and let rest for 30 minutes to 1 hour so the flour can absorb the water.  Note: if you are using the Ankarsrum mixer like I do, you add the liquid first, add the starter to the liquids and then the flour.  I mix just until everything is combined, reserving some of the liquid for after the autolyze.

Next add the salt and butter (Softened) and mix for 6 minutes on low.    Place the dough in a slightly oiled bowl and do a couple of stretch and folds.  Cover the bowl and let it rest for 10-15 minutes.  Do another stretch and fold in the bowl and let it rest another 10-15 minutes.  Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours.  Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 1 hour at around 75-80 F.  Next divide the dough into pieces that are 110 grams each or 135 grams for larger rolls .  Shape as rolls and place on a baking sheet and cover with either a moist towel or plastic wrap sprayed with cooking spray.  Let it rest for around 60 minutes to about 1/2 proof.

While the rolls are proofing, fill a large stock pot with 2 liters of cold water.  Measure out the Lye and slowly add it to the cold water.  (DO NOT EVER ADD LYE TO HOT WATER).  Cover the pot and bring it to a rolling boil and then shut off the heat.

Pre-heat your oven to 450 degrees.  When the rolls are proofed sufficiently, prepare to dip them for about 15 seconds in the lye bath upside down.  Let them drain on a bakers rack over a cookie tray covered with a towel or parchment paper.  After draining for a minute you can transfer them to a cookie/baking sheet that has been sprayed with cooking spray.  You want to use a stainless steel cooking sheet as aluminum may react with the lye and peel.   I know this from experience and I had to cut off the bottoms of half the rolls I made.  I actually use my Silpat non-stick sheets which work like a charm.

When ready to bake, score each roll as desired and sprinkle with pretzel salt or topping of your choice.  

Bake for about 15-20 minutes until they are golden brown and register about 200 F in the middle.  Let them cool on a bakers rack until you can’t wait any longer!

Note: you cannot store these in a plastic bag or covered really otherwise the salt will react with the moisture in the air and you will end up with soggy tops.  I place them in a paper bag and leave it open so the air circulates.

Enjoy!

This seems to a problem with almost every recipe that I try (see picture).

For these loaves I tried:

https://www.theperfectloaf.com/best-sourdough-recipe/

I followed precisely as written.

There was very little change to the dough appearance/behavior after an overnight cold ferment. It was pretty solid. When I went to move it from banneton to dutch oven I could feel it deflate more (not that there was a lot to begin with).

Flours:

Bob's Red Mill Whole Weat

Dove Farms strong white.

Advice?