Danish Dough

This is a straight dough danish formula. Danish doughs are going to be a little stiffer then croissants, they should feel more like a cookie dough rather then a bread dough. As with croissant dough the danish dough is mixed to an improved mix to help withstand the pressure of all the folds but not to make rolling out the dough too hard. 

This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach. Pg. 348

Formula: yields 30 kg

100% Bread Flour, 17.1 kg

46% Milk, 7.866 kg

12% Sugar, 2.052 kg

11% Eggs, 1.881 kg

2% Salt, 0.342 kg

1.3% Osmotolerant Instant Yeast, 0.222 kg

3% Butter, 0.513 kg

Total: 175.30%

Butter for roll-in: 27%, 522 g per 2 kg

MOP: Improved Mix

DDT: 75 degrees Fahrenheit

Variables: 3

• place all ingredients in mixer and mix on low speed until the dough is uniformly hydrated. Increase to a medium speed and mix for 2-3 minutes or until you can pull a window pane with very little gnarls in it. The dough should feel stiffer, so it should be a little harder to make a window pane from this dough.
• Pull off of mixer and place dough in a covered, oiled bin for proofing. Let dough (also called the detrempe) ferment in a proof box or at room temperature for 45 - 60 minutes. The dough should change in smell slightly when it is finished proofing, it should also feel slightly softer to the touch.
• Continue to process dough like you would for croissant dough.