All classical household breads have some rye, and even 100% rye sourdough bread is a classic available in any larger supermarket, bakeries anyway. Maybe you live in an area where the temperature has increased in the last weeks/months resulting in an increased activity in the sourdough? My hunch is I didn't leave the dough in the bread pan for long enough, or, the sourdough didn't gain enough yeast.

Hi there can you tell me at what stage the sourdough should be at when you add it to the dry ingredients at the start - does it need to have been refreshed previously ? Don’t let the title mislead you: This bread is made in Denmark, by a Danish company, then shipped to Sweden and sold under the Fazer brand.After a long chill in the refrigerator, the dough is ready to be divided up and the Danish pastries assembled. I made a two pocket danish out of several cuts of the dough and used lemon curd and fresh cherry jam. I use it nearly every day to make my own flours, cornmeal and mixes and cannot recommend it highly enough. A thin crust forms which keeps the bread from rising properly, air gets trapped and the bubble forms.

Add the 2 tablespoons cold butter and work it in with a pastry blender or your fingers until no large lumps remain. I am going to try your recipe but would like to know if I can substitute a few granules of instant espresso for the gravy browning, perhaps 1/4 teaspoon ( a pinch). You’ll see them served cut up in squares for a variety of hors d’oeuvres (for example, topped with gravlax/smoked salmon, a dollop of crème fraîche or hard-boiled eggs and a sprig of dill), served for breakfast with a tray of sliced cheeses and cold cuts, enjoyed for open-faced sandwiches or simply slathered down with good butter and jam. the method of baking relies on a few different oven temperatures during the course of the baking time. 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.Serving: 1 slice | Calories: 277 kcal | Carbohydrates: 40 g | Protein: 10 g | Fat: 10 g | Saturated Fat: 1 g | Cholesterol: 1 mg | Sodium: 366 mg | Potassium: 225 mg | Fiber: 9 g | Sugar: 2 g | Vitamin A: 25 IU | Vitamin C: 0. Now very, very lightly with your fingertips or with a pastry cutter, cut the butter into the flour until the pieces are about the size of a lentil. I put the dough in the baking tin and left it at room temperature for 3 hours and noticed the 6 holes in the surface so baked. When you’re ready to turn your homemade danish dough into Danish pastries, roll the dough out, cut it into shapes, fill and bake.