Danish

Complexity level:

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Mixing:	4 minutes 1st speed, then 4 minutes 2nd speed.
Dough Temperature:	22 - 23°C
Process:	30 minute in freezer, 1 single fold then rest. 30 minutes in freezer, then 1 single fold.
Intermediate proof:	30 minute freezer.
Make Up:	Cut into danish shape and roll 80g.
Final Fermentation:	60-80 minutes at 29°C, 85% humidity
Decoration before baking:	Spray or brush with Sunset Glaze
Oven Temperature:	205°C, 1 second steam
Baking Time:	16 minutes