I’m posting a link below to a thread that is a couple of years old.
You can see from the Bien Cuit pictures I posted that the Danish I
had maintained its shatteringly crisp exterior even after having traveled from NYC to Westchester
County in addition to sitting outside on a display table for a couple of hours. I found the raisin
walnut bread to be life changing. It was baked as fooddabbler describes, but
IMO it added to rather than detracted from the bread.
