Shortening, Pastery Dough and Gluten?
Forums:
What is the roll of lard or butter in a pastery dough with the dough gets stretched out paper thin like strudel?
I am trying to make a similar dough for an Italian pastery that has to be streched literally paper thin. I am using breadflour for a higher gluten content. I undersand this is not typical for flaky pastery, however, since its being streched so thin you need good gluten development.