Formulas
Danish Dough with Sponge
Process
Improved mix method: Mix on 1st speed to incorporate ingredients (2 to 3 minutes). Use 2nd speed to develop gluten structure. mix approximately 1000 revolutions of the hook in the dough after incorporation of ingredients (5 minutes for spiral mixers, 12.5 minutes for oblique axes mixers). Dough will have medium consistency (around 67% absorption) and partially developed gluten structure.
First fermentation: 1 hour at room temperature.
Roll-in: 1 single fold, 30-minute rest in refrigerator, 2 single folds.
Final proof: 1.5 hours. Egg wash after shaping, just before final proof.
Baking: Egg wash again before baking. Bake 15 minutes at 380°F.
Preferment sponge
| Ingredients | Weights |
Baker's % |
|---|---|---|
| Progressive Baker® Bread Flour | 430 g |
100.00 |
| Milk | 260 g |
60.5 |
| Yeast | 2 g |
0.4 |
Final dough
| Ingredients | Weights |
Baker's % |
|---|---|---|
| Progressive Baker® Bread Flour | 1 kg |
100.00 |
| Milk1 | 400 g |
40.0 |
| Eggs | 160 g |
16.0 |
| Sugar | 170 g |
17.0 |
| Progressive Baker® Premium Baker's Salt | 30 g |
3.0 |
| Yeast | 45 g |
4.5 |
| Butter | 40 g |
4.0 |
| Pre-ferment | 692 g |
69.2 |
| Butter for roll-in2 | 690 g |
27.0 |
| Total | 2,537 kg. |
441.6 |
Notes
1Exact amount of milk in final dough will depend on flour absorption.
2Butter for fold-in is a percentage of total dough weight.