I started here at the Fresh Loaf determined to stick to flour, water, and salt. Ha! I just tried Danish for the first time. Oh my!
Curse you Dan DiMuzio! Now I'll be looking for stretch pants.
Funny, Paul, both your remarks and the photo shot of the Danish on the book. It looks like Dan has a crab on his hand (just kidding, sort of). Are Sans-a-belt pants still made? Women solve this problem by wearing spandex.
Anyway, your Danish look very appealing and the crumb is perfect.
It's a bigger bread world than I had imagined. A crab or some sort of mutant dough-creature.
I think Floyd should put your Danish on the book on the front page! Terrific baking. What kind of jam did you use? I'm sure Dan wouldn't mind if you included the recipe.
Make everyone drool!
Thanks. Yeah, let's hear it for bread porn. I used 4 different jams, raspberry, peach, fig and black currant. The one featured in the photo is black currant.
It really was a thrill the way that they came out. My spouse has been lusting for Danish for the 26 years that we've been together. It's a particular thrill to be able to satisfy that craving.
I've made Danish a couple of times and I recommend using Floyd's cream cheese filling, either alone or in combination with one of your jams. I use it by itself and it's always a hit.
Thanks Larry, I'll try that. I did use a sugar/water wash after they baked that I saw on Floyd's Pain aux Raisins video http://www.thefreshloaf.com/recipes/creamcheesesnails I'm thinking, this being the beginning of fruit season and all, maybe some fresh fruit slices...
I think the link is here:
Welcome to the sweeter side of baking, Pablo! I was just reading Dans book last night, thinking over making some of Dans danish and about the difference between Danish and Croissant pastry..how the danish dough requires more butter...I have been making my danish from my croissant pastry dough...which I imagine is ok but I have never seen a recipe for just Danish and really appreciate that Dan has given one in his book! Though I have not made a lot of Danish or Croissant dough...when I have..I just loved making it and eating these rich pastries! I always thought there were just 2 kinds of dough..one for Danish and Croissants, which had yeast in them and the other being a puff pastry and not having yeast and that was the difference I usually have read explaining the main difference between the 3 doughs!
Your Danish look wonderful! What a lovely crumb, toppings...yummm! I can't wait to give Dan's formula's a try...but my stretch pants will have to wait a little longer to take those bars of Kerry Gold Butter out of my freezer and open up a jar of my cherry preserves being saved just for this occassion!
I have a ways to go before I'm hep to the differences between Danish and croissant. This was a pretty fun way to enter "the sweeter side" though.
and awesome pics too. It looks so professional, and I vote for your first pic being featured by Floyd, up front.
I vote for the first pic too.
Before voting on the home page photo, we really should wait to see one of Pablo in stretch pants. He looked so good in the baguette mustache, I think he'd look stunning in a croissant.
It'll come in handy now.
Those look totally to die for!! I vote for a pic in the spandex pants too! But until then..pic # 1. I'm glad you brought your 'stache avatar back, it's much more you!
Very nice job, Pablo.
I have to say that this is the first time that I felt complimented when someone cursed me.
I'm curious as to whether you used liquid levain or did the straight dough version? And would you tell us what flour you used, and whether or not the dough tended to retract upon itself when you rolled it out?
I think you are as addicited to this place as we (I) are/am. How in the world do you get any work done???? I need to get off here and do some house work this morning.
Sure, I'd LIKE to recount every step and linger to digress and rhapsodize at each point, but I won't.
I used the liquid levain version.
I used a 12% white bread flour.
I found the dough amazing easy to work with. I did not notice any particular retraction. I was actually able to get all three folds in without having to let the dough rest in the 'fridge in between.
A little digression and rhapsodizing:
I used active rather than instant yeast so I added a few grams and when I mixed it with the tiny bit of water it formed a paste that took awhile to redissolve into the warm milk.
The milk was soy milk.
I had never attempted anything like this before. Your directions for the butter block and the folding process were very clear and easy to understand. I had a great time making this dough. I cut it into thirds and shaped and baked 1/3 at a time, adding an extra double fold to the remainder each time and returning it to the 'fridge. Each of the 1/3s made 8 pastries.
My only real problem was that they seem to bake more quickly in my oven. The directions say 400 - 425 for 20 - 25 minutes. By the last batch I had the heat down to 400 and kept them in for 18 minutes. That may be a feature of my non-convection oven. It may be pretty generous when it reheats itself to maintain temperature. That and the fact that they're so tasty that we keep gobbling them each time we walk past the plate. Thanks! I think...
The liquid levain probably helped a lot with extensibility, since it is generally more enzyme-active than a firmer pre-ferment. I'm guessing soy milk is not actually a dairy product, and I have never used it, but if you found that it worked, that's great.
Be careful about adding extra folds. The number of folds specified in a formula for a laminated dough are generally related to the weight of fat in the laminations. This Danish dough has more fat (Yea!!) than average croissant dough, so it gets folded a bit more than croissant dough. Still, if you decide to fold even further, you MIGHT lose the laminations altogether. The butter layers can then be so thin that the dough layer just merges with them, instead of remaining distinct.
Croissant dough usually has a butter block equal to 25% or so of the base dough weight, and it usually gets 3 sets of single folds. The Danish (I think) in my book gets 2 sets of single folds and one set of double folds, because the butter is around 35% (I think). Puff pastry has anywhere from 50 to 100% butter as compared to the base dough weight, and requires at least 6 single folds.
So more folds isn't necessarily going to give you a better product. The number of sets is geared specifically to the comparative size of the butter block.
Oh -- Sears still sells "big" clothes for men.
Both about folding and about Sears!
I'm often experimenting and pushing things to the limit to see what happens, then I know more when to back off in the future. e.g. It is possible to stuff a 36" waist into 34" pants, but it ain't pretty!
Those look wonderful....and delicious. Are there any recipes for a similiar type that do not require eggs? I think I am going to be very limited on what I can bake next. I have made English Muffins and substituted an egg replacer since it was only one egg. I have found and made many breads that have no eggs at all.....but it seems the sweeter side requires 2 to 3 eggs and I am not sure of subbing out that many eggs. Any thoughts?
TIA Debbie :)
Lots of folks here know lots of stuff, I imagine someone will chime in. I was a vegetarian for 20+ years and found that lots of recipes work just fine with assorted substitutes. I would just give it a try. Maybe your results will be just fine for you where someone else might be more of a purist. I guess it partly depends on your window of acceptiability. Mine is pretty wide.
If you do try it, be sure to post your results.
Thanks Paul...I am hoping for possibly some known and true recipes that do not require eggs. With all the time put into making baked products.....it really isnt something i want to experiment with too much. Once in a while on simple desserts or cookies I have experimented...but on doughs that require multiple risings.....I dont think I could handle the wait and see method.....lol.
I see that you said you had been a vegetarian for 20 years......what happened? I have been one for 36 years.....and I always will be. Just curious.
My spouse has come down with an odd debilitating condition and after pursuing standard medical remedies we're trying every oddball thing that we can think of. It's something along the lines of connecting with the rough-and-tumble world as it is. Perhaps we have been a bit too delicate.
For eggless recipes in general there's tons of vegan stuff on the web, youtube, etc. Brianna Clark Grogan was one of my favourite authours:
Check out her archives. That'll keep you busy for a few years.
Thanks for the site listing. I gave it a quick look see. I am not vegan....I do use milk products...but no eggs. People find it odd that I have had no desire for substituting for meat products...but I never have. I have never eaten a garden burger or tofu.....I just dont eat beef, poultry, seafood, or eggs.
I hope that you and your spouse find some resolve for the conditions affecting you and yours.
If anyone has any sweet dough recipes that are versitle and require no eggs.....I am interested.
I thought I could be happy with Dan's sourdough (firm starter) and his baguettes (liquid levain) and then you posted your Danish success--and it's clearly a SUCCESS. Well, at least I don't have buy the book. I already did.