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Danish Pastry with Sourdough

Ingredients

Working Method

  • Place all the ingredients into the mixing bowl except the Mimetic. Use a spiral mixer for 3 mins slow and 8 mins fast.
  • Let dough rest for 20 mins.
  • Mould the dough into a long billet and bulk in the fridge for 20 mins.
  • Scale the dough into 45g pieces.
  • Take your sheet of Mimetic and stretch it through the rollers of the rondo laminator making it a third longer.
  • Take out your billet of dough from the fridge and pass through the Rondo laminator bringing it down to 10mm. 
  • Place your Mimetic in the centre of the dough and bring the ends over the top of it encasing it inside. 
  • Turn your dough with the centre line facing the rollers of the Rondo. 
  • Now you are ready to make 3 turns. When making the turn, starting with one short side, fold the dough into thirds, like a letter, then turn the dough piece length ways and pass though the Rondo bringing the dough down to 10mm on each turn. Do this 3 times.
  • You can now roll out your billet of Danish pastry to 3-4mm and cut your shapes out to make your required pastries.
  • Prove for 75mins at 30oC and 80% humidity.
  • Some types of pastry require to be filled with your choice of filling after proofing like crowns. But things like swirls and pain au chocolat are filled before proofing. Put the filling into the ones that need it.
  • Bake in a deck oven for 18 mins approx. 210c top 210c bottom.
  • When coming out of the oven spray them with Harmony Classic Neutra.
  • Place them in a rack to cool. When cool pack.

About this recipe

Explore our Danish Pastry recipe, featuring our sourdough Sapore Sally made with regeneratively farmed flour from Wildfarmed. This recipe promises layers of buttery perfection complemented by the subtle complexity of sourdough fermentation, enhancing the pastry's tender, flaky texture, making every mouthful a truly indulgent experience.

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