Mixing of Dough and Lamination
Classic Puff Pastry- pg 502
Bread flour 100%
Water 48%
Butter 10%
Salt 2%
Lemon juice 1%
Malt 1%
Total 162%
Butter for lamination 50%
Puff Pastry
1 lb 3 ¾ oz Bread Flour
9 ½ oz Water
2 oz Butter
2 tsp Salt
1 tsp Lemon Juice
1 ½ tsp Malt
2 lb total
1 lb Butter for beurrage
-Similar to croissant dough.
-No milk, no yeast- unleavened dough.
-Lemon juice- acidity added because no yeast or fermentation.
-Add ingredients, add butter right away. Mix 3 min on speed 1.
-Move to speed 2.
-There is more fat in the beurrage compared to croissant dough.
-Less hydration, it is tighter dough.
-Mix by hand if not combined.
-It does not mix on speed 2 for too long, it can work longer on speed 1.
-Give a quick turn on the counter, wrap in plastic, and then rest in cooler for 1 hour.
-Make beurrage
Beurrage
4.16.2009
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