Mastering Temperamental Doughs
Temperamental doughs—pastry, brioche, or croissant—are not difficult; they are simply reactive. They respond immediately to friction, body heat, and the ambient temperature of your kitchen.
Cold hands and cold air are your primary ingredients.
If the fat melts before the dough hits the oven, the structure collapses. Stop working immediately if the dough feels tacky or soft, and return it to the refrigerator until firm.
- marble or stone countertop
- bench scraper
- instant-read thermometer
- parchment paper
- rolling pin
What goes in.
- N/AUse chilled ingredients across the board
The Chill-and-Fold Cycle
Never force a dough back into shape once it becomes resistant. Every 15 minutes of work should be followed by 30 minutes in the refrigerator to allow the gluten strands to relax and the butter to stabilize.
The method.
Cool your workspace
If your kitchen is warm, wipe your countertop with an ice pack or run a tray of ice over the surface before you begin.
Use the bench scraper
Keep your palms off the dough as much as possible. Use the bench scraper to fold and move the mass, keeping your body heat away from the butter layers.
Monitor resistance
If the dough snaps back like a rubber band when you roll it, the gluten is over-tensioned. Cover it and leave it alone for 20 minutes before trying again.
Maintain edge integrity
Square off your edges with the bench scraper every few rolls to prevent the corners from becoming too thin and melting prematurely.
Other turns to take.
Laminated Doughs
Focus strictly on the ratio between the fat block and the dough, ensuring they remain at the same consistency throughout the folding process.
High-Hydration Doughs
Utilize slap-and-fold techniques to build strength without adding extra flour, which would change the final texture.
When it doesn't go to plan.
Keep your butter in larger, flattened shards rather than fully incorporated if you want distinct layers.
Dust your workspace with the absolute minimum amount of flour needed to prevent sticking; excess flour will be absorbed and dry out the dough.
Use a thermometer to ensure your dough remains between 60°F and 68°F during lamination.
The ones that keep coming up.
Why does my butter leak out during baking?
This happens if the dough was not chilled long enough before entering a hot oven, or if the initial incorporation of butter was too warm.
How do I know when the dough is sufficiently relaxed?
The dough will feel pliable and heavy, rather than tight or springy when you press it with a finger.
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