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Sourdough danish pastry

Sourdough Danish pastry

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Course Dessert
Servings 8

Ingredients
  

  • 200 gram Wheat flour (bread flour) 13% protein content
  • 83 gram Water
  • 75 gram Sourdough starter 48% hydration. If you want to use a starter with 100% hydration change the amount of flour and water to 211 and 69 grams.
  • 1 egg
  • 11 gram sugar
  • 2 gram salt
  • 200 gram Butter unsalted
  • 1 egg for brushing

Instructions
 

  • Mix all ingredients except butter and knead until you have a smooth dough, approx. 5-10 minutes.
  • Wrap the dough in clingfilm and let it rest in the refrigerator for 15 minutes.
  • Roll out the dough to a square, 12"x12"/30x30 cm in size. Place it in the refrigerator.
  • Take out butter from the fridge and place it between two pieces of cling film.
  • Beat the butter with your rolling pin to a square, about 8"x8"/20x20 cm in size. Return the butter into the refrigerator without removing the cling film.
  • After 10 minutes, you can take out the butter from the refrigerator, together with the dough.
  • Remove the cling film and place the butter on the dough.
  • Fold the corners of the dough over the butter like an envelope. Wrap the dough in cling film and place it in the refrigerator again for 30 minutes.
  • Place the dough on a lightly floured working surface and roll it out carefully to a rectangle, 20"x8"/50x20 cm in size.Fold the rectangle in half and then in half again.
  • Roll out the dough again into a rectangle, 23"x7"/60x18 in size.Repeat the folding process and place the dough into the refrigerator again for 15 minutes.
  • Again, roll out the dough on a lightly floured surface to a rectangle,16.5"x8.5"/41x21 in size. Trim the sides of the dough to get a perfect rectangle, 16"x8"/40x20 in size
  • Divide the dough into two equal parts lengthwise. Each one should measure 4"x16"/10x40 cm.Cut the parts into 4. You now have eight squares measuring 4"x4"/10x10 mm.
  • Take each corner and fold it into the center of the square. Press firmly with your thumb in the middle so that the edges cannot unfold again.
  • Place each square of dough on parchment paper and cover with cling film.
    Proof for 4-6 hours at a temperature around 70-72°F/21-22°C. The thickness of the dough should double in size.
  • Pre-heat the oven to 430°F/220°C.
  • Brush the small pieces of bread with beaten egg and a pinch of salt.Place a dollop of your topping in the middle of each bread and put them into the oven.Baking time is 15-20 minutes, or until the bread is golden brown.
Keyword baking, sourdough bread, Sourdough pastry
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