it’s so squidgy and moist weve just been eating it with butter for breakfast, doesn’t need anything else! Because the top collapses somewhat, I thought I may have fermented it for too long, but it has never fermented more than 40% in volume and I always look for the proper amount of ‘pinholes’. What I like about this bread is that it just gets better with time, if wrapped tightly between slicings. Wrap dough in a plastic wrap and put it into the baking sheet then place in the freezer for 20 minutes after each turn .

Ingredients: 37% RYE sourdough (water, WHOLEMEAL RYE flour 18%, BARLEY MALT, sourdough culture), RYE kernels 19%, water, WHOLEMEAL RYE flour, breadcrumbs (RYE, WHEAT), BARLEY MALT syrup, salt (iodine enriched), vinegar, sourdough powder (whole grain RYE flour, sourdough culture), rapeseed oil, yeast, WHEAT flour, ground BARLEY. The last roll and fold, the dough will feel much tighter – it's ok if you can't quite roll it out to 6mm / ¼ inch.Baked Danish pastries are best enjoyed the same day they are made for optimal flakiness and freshness.

But now the texture is drier though still perfectly moist and delicious, and there is no longer any sticky residue on the knife.

Cover the pan/tin with plastic wrap / tea towel , place it on the baking sheet and let proof until it fill up about 90 % of the tin or nearly to the rim , 4 to 4 1/2 hours depending on the ambient temperature . Turn down the braid up-side down and fold into 3 layers , the top of the braid should be in the middle and the lower part should be at the bottom .

A simple square with the corners pulled in will give you a classic shaped pastry or cut rounds like the picture below. Normally I add the sour dough when it has small bobles on top, like described in my post about sour dough here on my blog. Roll and fold: Turn the rough dough out onto a lightly floured surface (photo 7) then gently form it into a rectangle with your hands (photo 8).

This dough needs chilling time but further down in this post, I’ll give you tips on how to have it ready ahead of time so all you need to do on the day is bake. I'm used to sourdough and the process, and I might just try less rye and more spelt, and maybe use a tiny bit of sugar rather than molasses I used - the rye or the molasses might both have contributed to stickiness.

Repeat this roll and fold 3 more times for a total of 4 times, ending with a much smoother folded dough. I understand that every danish recipe will be more or less the same ( you didn’t invent it after all! Take out danish loaf immediately out of the tin and place in a wire rack to cool completely before slicing . Or, get it rolled into your rectangle then refrigerate your butter block rectangle until it firms up a bit before laminating the dough. I’d like to pre make the dough Friday morning and bake Saturday but that’s longer than the recommended timeframe.You can try to keep the sourdough in the fridge and then take it our maybe 12-20 hours before you are going to use it.