Danish with Biga

Biga is a preferment made with milk and not water

50% Milk
100% Bread Flour
.1% Yeast

Ferments over night (14-16 hours)
Biga is great for danishes because it makes the dough stronger, when the danishes are in weird shapes, the biga helps.
If there is a day glow orange skin, the biga has gone bad. If it is over fermented it will be sticky and loose.

Bread Flour 100%
Milk 45%
Eggs 16%
Sugar 17%
Salt 3%
Osmotolerant Yeast 1.8%
Butter 4%
Biga 67%

Roll in Butter 27%