September 18, 2010 - 3:04pm
laminated doughs
i have been laminating doughs for some time. working cold butter etc. today a chef freind preped croissants for us using softened butter which he spread upon the dough like frosting and then proceeded to lock in. the result was respectably good. has anybody done laminations like this? kinda goes aganst the grain but i'm trying to stay open minded...
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That is how they do it at Tartine in San Francisco, with fantastic results. I have done it this way myself, with good success. I guess you have to be careful to keep the butter from soaking into the dough.
Nice! i'm guessing that the dough is cold to help keep it separate from the butter?
i'm going to play with it this week and do double shifts at the gym next week!
thanks for the post smeredith.
But in my limited experience, the butter can be neither too warm nor too cold when applied. And yes, the dough is cold when it goes on, and is chilled again immediately after the first turn.
I do softened butter lock-in, but usually that goes into the fridge to get it down to the same temp as my dough. But not frosting soft butter. Although mine does come across as frosting consistency i suppose.