Making pastry flour fromscratch3/26/2023 ![]() ![]() Add about 30 seconds mixing for good measure, and put the dough into a (preferably) rectangular shaped container to ferment for a couple hours in a warm spot. Mix all of your ingredients (except the chilled butter), preferably by hand (mixers work well too), until everything comes together into a shaggy mass. The following ingredients will make 5 pounds of laminated dough:ġ0 3/4 cups (46 ounces) King Arthur Unbleached All-Purpose Flourĩ tablespoons (1/2 cup + 1 tablespoon) sugarĥ teaspoons sea salt or 5 1/4 teaspoons table saltġ/2 cup Baker’s Special Dry Milk or 3/4 cup nonfat dry milk powderģ cups + 6 tablespoons (27 ounces) water (barely warm 95☏)ġ 1/4 pounds unsalted butter, chilled to 40☏ in the refrigerator We’ll be folding that dough so many times in the future, we want the dough loosey-goosey. You know all of the kneading you do for other doughs, to develop gluten and make a strong dough? Forget it. You’re looking for a lack of dough development. Mixing croissant/lamination dough is actually one of the more simple mixing processes you can undertake. I’m going to forgo the classic french terms of detrempe (the actual dough) and beurrage (the butter you fold in, sometimes mixed with a bit of flour) in favor of the terms we actually use at the bakery: “dough,” and “butter.” We’re simple folks, really. When we’re talking about laminating dough, we’re talking about the process of not only just making that first layer, but then folding the dough over onto itself dozens of time to create a “book” of dough that has over 80 layers of dough and butter! And we do this for one reason: To create the flakiest and most buttery pastry you can possible imagine. However, we’ll be taking it a step further than the office product. See? It’s already getting more interesting. What’s interesting is that the process of sandwiching a piece of paper in between two sheets of heated plastic is not so very different than the classic pastry process we’re going to undertake today.īut instead of the layering being plastic – paper – plastic, we’re going to take it a step more delicious and substitute this: dough – butter – dough. If you’re like me, circa 2000 (when I was entering the food industry), you hear the word “lamination” and you think of Staples/OfficeMax: plastic-covered sheets of paper, and dry-erase markers – nothing to do with food at all. Once you have the process down, it’s incredibly flexible and can be applied to a number of other pastry items: sticky buns, Danish, kouign amman… even some pastry doughs and pie crusts are laminated for greater flake and tenderness. ![]() Today we’re discussing lamination, specifically, how it relates to various shapes of croissants. I’m just taking it over for this entry – your regularly scheduled bloggers will be back before you know it. ![]() I’m honored to be guest-blogging here at the King Arthur Flour blog, which is one of my favorites on the Web. ![]() Enjoy!Īndy King here, owner and operator (with my lovely wife, Jackie) of A&J King Artisan Bakers, in Salem MA. Our thanks to Baker's Catalogue photographer John Sherman, and Eric Laurits, for the photos. Happily, he agreed – and you'll find the result below. Prior to the Kings' appearance at the education center, we asked Andy if he'd like to write a blog on the subject. We recently hosted bakery owners Andy and Jackie King at our Baking Education Center here in Norwich, VT, where they taught a delightful class in laminated dough, the multi-layered, buttery dough used for croissants and other wonderful pastries. ![]()
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