METHOD OF PREPARATION:
Part 1, The Dough:
1. In a 6 qt mixing bowl add salt and bread and pastry flours. Add the softened butter and incorporate with a dough hook until the flour has a mealy texture.
2. Add the water and vinegar all at once and mix on the lowest speed with a dough hook until the dough comes together, approximately 2-3 minutes.
3. Scrape the bowl once or twice in the first minute to ensure all the flour is incorporated. Increase to speed 2 or 3, and mix continue mixing for an additional 3-4 minutes until dough comes together.
4. Using enough flour to keep the dough from sticking to the table, gently fold and pat the dough into a square 5” x 5”. Chill until cold.
The Butter Block: NOTE: Allow the butter to sit out for a few minutes until it is malleable (it should not be rock-hard, but it should not be soft either).
1. Using a paddle on lowest speed, incorporate the pastry flour into the butter, being careful not to incorporate any air. Once there are no more butter lumps, remove from the mixer and create a 6’’ x 6’’ butter block.
2. Trace a 6’’ x 6’’ square onto parchment. Flip the paper over. Use wet hands and a bowl scraper to obtain a fairly flat square of butter, then fold over the parchment to encase the butter.
3. Using a rolling pin, ensure that the butter block is perfectly level with square corners. 4. Chill until the butter is malleable (approximately 20-30 minutes). The butter should be flipped halfway through the chilling process.
Lock-in the Butter:
1. Roll the dough into a 9’’ x 9’’ square.
2.Place the 6’’ x 6’’ butter block on the dough so that it lays diamond-shaped on the dough.
3.Using the dough as an envelope, fold the flaps into the center and seal the seams.
4. Laminate the Dough: After locking in the butter, roll to approximately 9’’ x 14’’ for each fold.
➢ 3-FOLD, rest 30-40 min
➢ 4-FOLD, rest 30-40 min
➢ 3-FOLD, rest 30-40 min
➢ 4-FOLD, rest overnight
*When laminating, always wrap dough neatly and write the time the dough went into the cooler and indicate the number of folds.
Credit
**All recipes given in this blog in the Classic Pastry Section were established by Chef Olga Bravo and Johnson & Wales University in Providence, RI.** Bravo, Olga. "Classic Pastry Recipes." Johnson & Wales University. Print. 5 . August 2020.
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