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Bakery Pastry Dough
8

Has anyone here ever worked in a bakery?

o0MS0o | Oct 23, 2017 03:48 PM

I would like to know what ingredients lead to that basic bakery flavor in a danish pastry?

Bakery as in good old fashioned bakery not the overpriced boutique bakeries popping up everywhere.

If you buy a danish pastry like a raisin danish at a grocery store, even in the grocery store's bakery (baked on location) if it has one, it doesn't taste the same. Is it just simple ingredients like egg, flour, leavening/yeast and sugar or is there something special done to it or put in the recipe?

I am not speaking of the airy, gas inducing, flaky puff pastry you can easily find in the frozen food section of the grocery store. That is all pretty much the same even from a bakery. What I am speaking of is more substantial, more like a strudel dough or a classic fruit danish. I also taste the same flavor in the crumb dough of a date bar from a good old fashioned bakery.

It is mild. It is not vanilla. That is strong by comparison.
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