Danish with Living Sourdough - Puratos

Working Method:

Mixing Spiral - 2' 1st speed - 5-6' 2nd speed
Dough Temperature - 60°F
Bulk fermentation - Freezer or fridge
Scale - 80g Intermediate proof - Refrigerator
Make Up - Croissant or Dainsh
Final Fermentation - 90 minutes 80°F, 80% humidity
Decoration before baking - Spray with Sunset Glaze
Oven temperature °C - 375°F
Baking Time - 18 minutes 3 seconds of steam

Tips & Tricks:

Once dough is ready in mixer.
Remove from mixer and scale into 5kg pieces and shape into rounds.
Sheet down to 8mm and place on trays (covered).
Place in freezer for 15min.
Laminate with 33% Butter, 3 single folds with 15min rest in fridge in between.
Sheet down to 3mm and cut into 3x5 squares.
Shape as desired.
Proof and bake.
Spray With Sunset Glaze and fill with Vivafil before bake.

About this recipe:

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