Danish with poolish*

Danish with poolish* - photo1 | Debic

Ingredients

Poolish

2500 g Flour

500 ml Buttermilk

2000 ml Water

10 g Yeast, frozen

Mother dough

5000 g Poolish (see recipe)

7500 g Flour

2300 ml Water

500 g Sugar

170 g Salt

500 g Yeast, frozen

1000 g Debic Cake Gold

Turning (folding)

5000 g Debic Croissant Gold

Preparation

Poolish

Dissolve the yeast in the water and buttermilk, add the flour and mix well.

Leave to rise for 8 hours at Baker temperature, and then store in the refrigerator for 12 hours.

Mother dough

Knead all the ingredients, apart from the butter, in the mixer.

Once you have a dough, add the Debic Cake Gold.

Kneading time: 15 minutes on the first setting and 3 minutes on the second setting.

Make sure that the final temperature of the dough is between 18 and 22°C.

Weigh out 3.5 kg pieces of dough, cover with cling film and leave to cool in the freezer for 30 minutes.

Turning (folding)

Roll out the pieces of dough into 60 cm x 40 cm rectangles.

Place 1 kg of Debic Croissant Gold in the middle of each rectangle and fold the dough over so that the butter is covered.

Turn: 1 x 4 and 1 x 3. Leave the folded dough in the refrigerator for at least 1 hour.

Tip:

Make sure that the temperature of the water and the flour is 6°C.

You could also add another 200 grams of pasteurised sourdough to the mother dough.

Assembly

Roll out the pieces of dough so they are ready to use.

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