The Essence of Danish Pastry

The first thing I found when I started looking up recipes for Danish pastry was a load of articles saying "It's not as scary as you think!". Considering I actually didn't have an opinion on how scary it was before I started, that all actually made me feel worse about the whole thing.

The Essence of Bread - Part 2

Link to Part 1

The trouble with ratios is that they don't explain absolutely everything. Even if you've never made bread before, you probably know that if you just bunged some flour, water and yeast together and didn't do anything else, you wouldn't end up with bread.

So I've also been looking into basic technique. The book, Ratio, gives an acceptable overview but I think even that assumed a bit of prior knowledge, and I was starting from a complete blank. I spent a while looking up simple techniques and things, and decided I had a decent enough idea to give it a try.

The Essence of Bread - Part 1

Do you know what bread is?

Think carefully, it's a difficult question.