{"id":10542,"date":"2017-03-10T09:38:13","date_gmt":"2017-03-10T09:38:13","guid":{"rendered":"http:\/\/bake-street.com\/?p=10542\/"},"modified":"2026-04-08T12:31:31","modified_gmt":"2026-04-08T10:31:31","slug":"laminated-danish-sandwich-loaf","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/laminated-danish-sandwich-loaf\/","title":{"rendered":"Laminated Danish sandwich loaf {Video recipe}"},"content":{"rendered":"<p>Soon the heat will arrive and there are elaborations that I will not be able to do because of the high temperatures and the butter, they are not friends\u00a0&#8230; I had kept this bread many years ago, waiting to be able to do it in conditions and with an optimum result. After several weeks, almost a couple of\u00a0months, working the rolled dough at last I can leave you how to make this laminated Danish sandwich loaf.<\/p>\n<p>I followed\u00a0<a href=\"http:\/\/www.thefreshloaf.com\/node\/26357\/laminated-sandwich-loaf-best-both-worlds\" target=\"_blank\" rel=\"noopener noreferrer\">The Fresh Loaf <\/a>\u00a0indications to\u00a0make it, but my dough\u00a0is totally different from the one he uses. In my case I made it with a Danish dough but, of course, you can\u00a0make it with any type of pastry dough you just work. I tell you because many times we have our &#8220;perfect&#8221; recipe that we know never fails or we are accustomed to working with it and we know 100% that the results will be great.<\/p>\n<p><!--more--><\/p>\n<p><script type=\"application\/ld+json\">\n{ \"@context\": \"http:\/\/schema.org\/\", \"@type\": \"Recipe\", \"name\": \"Laminated Danish sandwich loaf\", \"image\": \"https:\/\/farm1.staticflickr.com\/769\/33199956712_8f7fb6031c_o.jpg\", \"author\": { \"@type\":\"Person\", \"name\":\"Mrs Hudson (Eva Mart\u00ednez)\" }, \"datePublished\": \"2017-03-10\", \"description\": \"Laminated Danish sandwich loaf made with Danish dough. Shape into 2 braid pieces. The result is a laminated loaf very tasty.\", \"prepTime\": \"PT72H\", \"cookTime\": \"PT40M\", \"totalTime\": \"P73H\", \"recipeYield\": \"1 pan\", \"recipeIngredient\": [ \"8.8 oz (250 g) flour with 12-13% protein or T-45 flour\", \"3.9 oz (110 g) whole milk\", \"1 oz (30 g) sugar\", \"1 oz (28 g) egg\", \"0.3 oz (8 g) unsalted butter at room temperature\", \"0.5 oz (1,5 g) osmotolerant yeast + 0.17 oz (5 g) whole milk\", \"2.65 oz (75 g) of sourdough\", \"0.17 oz (5 g) salt\", \"6.3 oz (180 g) unsalted cold butter to make folds\", \"beaten egg + 1 tsp water + a pinch of salt\", \"custard cream, cream cheese and fruits\" ], \"recipeInstructions\": \"Mix the ingredients of the dough, place in the fridge all night. Smooth the butter. Stretch the dough and place the butter in the middle, fold, press and stretch. We close like a triptych and we stretch again. This step we will do it 3 times. Chill one day. Stretch, cut and shape. Decorate. Let raise and bake for 15 minutes. Remove from the oven and let cool over a rack.\" }\n<\/script>The process to make this dough will be the same as the one we used to make the <a href=\"https:\/\/bake-street.com\/en\/how-to-make-danish-dough\/\" target=\"_blank\" rel=\"noopener noreferrer\">Danish pastries<\/a> I published recently. This time I decided to add a touch of cardamom to the dough to give it aroma and, the truth is that it is going superb. You can use this spice, another or directly omit it without any problem.<\/p>\n<p>In the Danish dough post I comment in detail on the importance of each of the ingredients, which I recommend you take a look.<\/p>\n<p>Once we have our dough ready, we will only have to shape\u00a0the bread. You will see that it is simpler than it seems since we will only have to cut strips and braid the dough.<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32541325313 small\" title=\"Pan de molde de masa danesa\" src=\"https:\/\/farm4.staticflickr.com\/3736\/32541325313_1ed7002930_o.jpg\" alt=\"Pan de molde de masa danesa\" \/><\/div>\n<h5>How to form bread correctly without dying in the attempt &#8230;<\/h5>\n<p>I want to tell you <strong>some important steps that you must keep in mind before proceeding to form the bread<\/strong>.<\/p>\n<ul>\n<li>To shape\u00a0this Danish dough bread\u00a0we <strong>will make two braids that will give rise to the sandwich loaf<\/strong>\u00a0(they will be two pieces).<\/li>\n<li>Once we have the braids, <strong>we put\u00a0ends tucked under to shape\u00a0two pieces more or less rounded<\/strong>, we do not want to touch the dough\u00a0a lot since our hands transmit heat. Also we can damage\u00a0the laminate.<\/li>\n<\/ul>\n<p>If you want you can make a single braid and put ends tucked under equally before transfer\u00a0it into the mold. Remember that the lengths of the strips must be bigger\u00a0than the length of the mold because when braiding the dough will reduce its final length.<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32541324913 small\" title=\"Pan de molde de masa danesa\" src=\"https:\/\/farm3.staticflickr.com\/2846\/32541324913_29d77c274c_o.jpg\" alt=\"Pan de molde de masa danesa\" \/><\/div>\n<p>If we choose to shape the loaf with two braids, the measures will be taken as follows:<\/p>\n<ul>\n<li><strong>The length of the strips to make the braids should be twice or a little more than the width of the mold<\/strong>, in this case \u00a04 inch (10 cm).<\/li>\n<li><strong>The width of each strip<\/strong> is designed so that the braid occupies, once formed, somewhat less than the length of the mold and the dough\u00a0can grow in its interior. In this case each strip has a width of 1 inch (2.5 cm) for a mold 8 inch (20 cm) long.<\/li>\n<li><strong>I recommend lining the mold with paper<\/strong> regardless of whether it is a non-stick mold. We will avoid possible troubles\u00a0after so much work.<\/li>\n<\/ul>\n<p>Following these steps closely, the result will be an assured success.<\/p>\n<h5>Well, without forgetting the following points:<\/h5>\n<ul>\n<li>Use a flour with a good elasticity \/ extensibility ratio.<\/li>\n<li>The butter must have a high melting point. If we have extra dry, better than better, otherwise the Kerrygold butter\u00a0works very well.<\/li>\n<li>Always respect the temperatures, do not let it increase and, if it happens, put in the fridge\u00a0the dough, butter &#8230; or even in the freezer for a few minutes (cover with film).<\/li>\n<li>Butter and dough should always have the same temperature.<\/li>\n<li>Do not handle excess dough.<\/li>\n<\/ul>\n<p>In the end these things, with the habit, come out in the same way that we add the milk to the coffee while we make a toast. At first it can be hard\u00a0but then we will do it with closed eyes \ud83d\ude09<\/p>\n<div class=\"video-iframe\"><iframe loading=\"lazy\" title=\"Pan de molde de masa danesa - Laminated Danish sandwich loaf\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/PFTgY4qVoug?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<h4>LAMINATED DANISH SANDWICH LOAF<\/h4>\n<p><em>Bread pan\u00a04 x 8 inches (20.5 x10.5 x9.5 cm aprox)<\/em><\/p>\n<p><strong>SOURDOUGH:<\/strong><\/p>\n<p><strong>We will need 2.65 oz (75 g) of sourdough at 100% hydration and fed with high strength flour (Manitoba flour)<\/strong><\/p>\n<p><strong>DOUGH:<\/strong><\/p>\n<ul>\n<li><strong>8.8 oz (250 g) flour with 12-13% protein or T-45 flour<\/strong><\/li>\n<li><strong>3.9 oz (110 g)\u00a0whole milk<\/strong><\/li>\n<li><strong>1 oz (30 g)\u00a0sugar<\/strong><\/li>\n<li><strong>1 oz (28 g)\u00a0egg<\/strong><\/li>\n<li><strong>0.3 oz (8 g) unsalted\u00a0butter at room temperature<\/strong><\/li>\n<li><strong>0.5 oz (1,5 g) osmotolerant yeast\u00a0+ 0.17 oz (5 g) whole milk<\/strong><\/li>\n<li><strong>2.65 oz (75 g) of sourdough<\/strong><\/li>\n<li><strong>0.17 oz (5 g) salt<\/strong><\/li>\n<li><strong>6.3 oz (180 g) unsalted cold butter to make folds<\/strong><\/li>\n<li><strong>a pinch of cardamom (optional)<\/strong><\/li>\n<li><strong>beaten egg\u00a0+ 1 tsp water\u00a0+\u00a0a pinch of salt<\/strong><\/li>\n<\/ul>\n<h4>INSTRUCTIONS:<\/h4>\n<h5>Make Danish dough.<\/h5>\n<p>To make\u00a0the Danish dough you can see the whole process of how to make it (with video included) <a href=\"https:\/\/bake-street.com\/en\/how-to-make-danish-dough\/\" target=\"_blank\" rel=\"noopener noreferrer\">in this post<\/a>. We will do <strong>the whole process until make\u00a0the third fold<\/strong> (the last one).<\/p>\n<p>At this point we can do several things: refrigerate the dough overnight, freeze if we want to make\u00a0the bread later or cool the dough for 2-3 hours and shape\u00a0the bread.<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-33199958172 small\" title=\"Pan de molde de masa danesa\" src=\"https:\/\/farm4.staticflickr.com\/3769\/33199958172_85aa96c746_o.jpg\" alt=\"Pan de molde de masa danesa\" \/><\/div>\n<h5>Shape laminated Danish sandwich loaf.<\/h5>\n<ol>\n<li>Line a bread pan, set aside.<\/li>\n<li>Remove the dough from the fridge and stretch the dough.<\/li>\n<li>Sprinkle the work surface lightly with flour and stretch the dough\u00a0about\u00a0<strong>10 x 8 inches (25 x 17 cm) approximately<\/strong>.<\/li>\n<li>As we stretch the dough, we will try to lift this from the work table from time to time to make sure it does not stick to the table (it could damage the final layers\u00a0making breaks). In case it is necessary to sprinkle a little flour, we will do it without exceeding.<\/li>\n<li>Once we have the measurements in our dough, cut a strip of each side to equalize the dough and leave the layers puffed &#8220;visible.&#8221; This time it will not be necessary to cut at the upper and lower ends.<\/li>\n<li>Cut strips of \u00a0<strong>1 inch (2.5 cm) wide<\/strong>, in total <strong>we will get 6<\/strong> and we will have a piece of almost 8 inch (2 cm). Do not throw it, reserve it to form a conch and put it in a brioche mold, for example.<\/li>\n<li>Make\u00a0two braids. Put\u00a0ends\u00a0tucked under the braid so that the base is covered by braided dough.<\/li>\n<li>Place in the bread pan.<\/li>\n<li>Repeat the process with the other braid.<\/li>\n<li>Spray the loaf with a few\u00a0water and put inside a large bag or cover with lightly greased film.<\/li>\n<li>Let proof\u00a0until it doubles in sized\u00a0and watch as the puffed layers open. In my case it was <strong>11 1\/2\u00a0hours at \u00a071-72,5\u00baF<\/strong> .<\/li>\n<\/ol>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32541325523 small\" title=\"Pan de molde de masa danesa\" src=\"https:\/\/farm1.staticflickr.com\/745\/32541325523_f635a3bb70_o.jpg\" alt=\"Pan de molde de masa danesa\" \/><\/div>\n<h4>IMPORTANT NOTES:<\/h4>\n<ul>\n<li>When you braid the dough <strong>do not tighten<\/strong>\u00a0and try not to touch or touch to a lesser extent than possible, the layers puffed. This step is very important to get a good result.<\/li>\n<li><strong>When placing\u00a0the braids into the mold, do not force them or tighten them<\/strong>. We do not want to compact the layers or otherwise the result will not be what we expected.<\/li>\n<li><strong>When braiding the dough, make sure that the laminated part is facing upwards<\/strong>, so that the layers can be visible after baked.<\/li>\n<\/ul>\n<h5>Bake laminated Danish sandwich loaf.<\/h5>\n<ol>\n<li>Preheat the oven to <strong>430\u00baF with air<\/strong> (minimum 20 minutes before baking).<\/li>\n<li>Brush the Danish pastries with beaten egg with salt, avoid painting the layers, just brush the surface.<\/li>\n<li>Place\u00a0in the oven at half height and bake <strong>10\u00a0minutes<\/strong>.<\/li>\n<li>After this time we reduced to <strong>375\u00baF with air and bake 30-35 minutes more<\/strong>.<\/li>\n<li><strong>Let cool completely before consuming.<\/strong><\/li>\n<\/ol>\n<p><strong>NOTE:\u00a0<\/strong>If during baking the bread begins to brown excessively, cover it with foil.<\/p>\n<h5>PRESERVATION:<\/h5>\n<p>The same day and the next are when it is better, but is kept in perfect condition for 4-5 days inside a glass campaign or in a zip-type bag.<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32541324373 small\" title=\"Pan de molde de masa danesa\" src=\"https:\/\/farm4.staticflickr.com\/3702\/32541324373_641a49b81a_o.jpg\" alt=\"Pan de molde de masa danesa\" \/><\/div>\n<p>The result has not been as I expected &#8230; but I will not give up. I still have time before the heat comes to do a few more. He noted that some of my problems may have been as follows:<\/p>\n<ul>\n<li>Failure to knead, should still have worked much more mass to favor the appearance of big holes.<\/li>\n<li>Highest final proof, I thought that was enough but still had a minimum of 2 hours more.<\/li>\n<li>Try to handle it even more carefully.<\/li>\n<\/ul>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32541324413 small\" title=\"Pan de molde de masa danesa\" src=\"https:\/\/farm1.staticflickr.com\/668\/32541324413_cb4ee2df34_o.jpg\" alt=\"Pan de molde de masa danesa\" \/><\/div>\n<p>I hope that my failures be useful\u00a0not to make them or, at least, if you get the same result know that these points are the first that we must improve.<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32541324583 small\" title=\"Pan de molde de masa danesa\" src=\"https:\/\/farm4.staticflickr.com\/3884\/32541324583_8938a6142f_o.jpg\" alt=\"Pan de molde de masa danesa\" \/><\/div>\n<h5>Although the result is improved and I \u00a0will work to get it, the taste is spectacular.<\/h5>\n<p>This laminated Danish sandwich loaf\u00a0is the temptation of temptations! If you already enjoy with\u00a0Danish pastries, imagine being able to enjoy a slice of bread with the aromas that gives off this dough.<\/p>\n<p>But the thing is not there! We can lightly toast it and serve with butter and jam. Or for those that do not worry to be sweet tooth, cover a slice of this bread with almond cream, almond flakes and bake for a few minutes (as we did with\u00a0<a href=\"https:\/\/bake-street.com\/bostocks\/\" target=\"_blank\" rel=\"noopener noreferrer\">Bostocks<\/a>)&#8230;<\/p>\n<p>I do not want to say anything &#8230; but as soon as the heat comes this type of dough\u00a0we can not elaborate it. If I were you, I was working it right now!<\/p>\n<p>Have a nice weekend.<\/p>\n<p>Big hugs,<br \/>\nEva<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-33227656931 small\" title=\"Pan de molde de masa danesa\" src=\"https:\/\/farm3.staticflickr.com\/2883\/33227656931_bb74b8bc34_o.jpg\" alt=\"Pan de molde de masa danesa\" \/><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Soon the heat will arrive and there are elaborations that I will not be able to do because of the high temperatures and the butter, they are not friends\u00a0&#8230; I had kept this bread many years ago, waiting to be able to do it in conditions and with an optimum result. After several weeks, almost [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":10557,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[578,808,822],"tags":[577,576,636],"class_list":["post-10542","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","category-recipe","category-video-recipe","tag-breakfast","tag-butter","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Laminated Danish sandwich loaf {Video recipe} - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"Laminated Danish sandwich loaf made with Danish dough. Shape into 2 braid pieces. 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