Yeasted Laminated Dough

Lightly punch down dough.

Yeasted laminated dough.

Pinch seam to seal. Make the base dough step 2. In order to speed the process of creating the dough large chunks of butter are mixed into the actual dough and then the folding process is completed. Shape the butter step 3.

Laminated dough from cook s illustrated cook s science 2016 yields. You ll stir together the dry ingredients flour sugar and. Originally from brittany in france kouigns amann are made from a yeasted laminated dough. Place butter block on dough step 4.

Spread cocoa mixture onto dough leaving a inch border on one long side. Turn out dough onto a lightly floured surface and roll into an 18 12 inch rectangle. Use rolling pin to help disperse butter step 7. Typically when making a yeasted bread dough you will.

Cover and let stand for 5 minutes. The kipferl is made of yeast dough without the laminated layers. 3 tablespoons 24 tablespoons unsalted european style butter very cold it is easier to start with a rectangular chunk of butter or sticks. Roll out dough corners step 5.

One sheet of puff pastry 18x16 inch rectangle. Croissants are made of yeasted laminated dough yet many other baked goods rely upon the lamination technique for flaky layers think kouign amann biscuits and anything made with puff pastry. Hi i thought some detail on creating laminated dough for croissants etc may be a popular subject. According to mr google the croissant is a relatively modern french take on an austrian yeasted roll the kipferl.

Croissant dough materialformula as of flour recipe grammes recipe grammes strong white flour1006001000salt1 3813milk powder53050fresh yeast63660cold water63378630sub total175 310521753butter41 7250417total21713022170method mix the ingredients for the dough to form cool. A rolling pin a refrigerator and time are all you need to make incredible yeasted pastry for croissants. That means they have layers and layers of thin buttery pastry folded on top of one another. Start out by making the yeasted dough that forms the foundation for this laminated dough click here for exact ingredient amounts.

Here s how to do it step 1. Somewhere along the way a viennese person introduced the kipferl to paris and the parisien pastry chefs turned it into the many layered buttery fantasy we know. Blitz pastry is the only laminated dough in which a slab of fat is not encased in the dough before the folding process begins. Starting with opposite long side roll up dough jelly roll style.

That means they have layers and layers of thin buttery pastry folded on top of one another. Sprinkle with chopped chocolate.