Danish Bread Loaf





Recipe (adapted from 原味)

A. unsalted butter 115g (rolled and shaped it into 12x12cm to be used later)

B. high protein flour 180g  low protein flour 50g   instant yeast 1/2t
milk powder 15g    egg  1  cold water 90cc   sugar 25g   salt 1/4t
unsalted butter 10g

To make the bread dough,

combine all the B ingredients except butter into a dough. Rub in the butter and knead until the dough reaches window pane stage. (Took me nearly 45mins) Set aside to proof 1-2 hour until the dough doubled its original size. Deflate and  roll the dough into 16x30cm rectangular shape. Place A in the middle and fold the dough like a book. Turn 90degree and roll out into  a rectangular shape. Fold again and set aside in the fridge for 30mins. Repeat for 3 times.  Roll out the dough and divide into 3 parts to plait them like a rope. Proof inside a pullman tin until it reached 80%.

Bake in preheated oven for 35mins at 170d.

Note: I used Lurpuk danish unsalted butter.

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