Now THAT is real bread! I have such fun with it! That is actually a good question.
My bread is always delicious but the last batch was crumbly; did I let it rise too long before baking? Your email address will not be published.
I think it was a good idea to add a little extra water. My questions are after the bread is done do they need to rest for awhile before putting them in plastic bags? As expected, it get messier and messier and it become so messier that I may have to refer to you the original website for the procedure of preparing the dough after first proofing and the pleating process….
Mix it up, knead at least 100 times and let it rise 24 to 36 hours, the longer the better. I hope that you are going to have success with this bread.
I did the weight conversions! Here are the details: Hope this is useful. What else can I use?
You can take it or leave it, but I think this is the best. Thank you for publishing your recipe.
Bake the rye breads at 180 C 360 F for about 1 hour. I go to Danmark every year and I just love the bread there.
I also have a more simple version of the Danish bread without sour dough on my blog. Strong flour is usually used for bread but this bread has a dense structure and low gluten content meaning the bread dough will be more cake like rather than stretchy like a bread or pizza dough.
Previous Post: Making it again now per your instructions and will let you know how it turns out. All purpose flour is plain flour low gluten content.
I have simplified quantities further to just cups, ie 1 cup cracked rye…. We normally add a little gravy browning to give the bread a more brown color. But now the texture is drier though still perfectly moist and delicious, and there is no longer any sticky residue on the knife.
Your can also refer to my croissant lamination in this post: