Live flour encapsulation experiment. Phase #1
Live flour incapsulation Experiment, Phase one.
Welcome to a midweek bake/experiment. I am still thinking about gluten and tough pastry. My research reminded me of something I already knew. Gluten development starts as soon as the water hits the "live flour." Live flour is flour that has not been encapsulated in fat. So the dilemma becomes how do we cut in the fat leaving nice size pieces (for flakiness) while still encapsulating all of the flour? I think I have an idea, (now this next part, is just me being me) Should this actually work it will be the most groundbreaking development in the history of pie making! Smile... Here is what we have so far.
The four fruit two-sided filling is quite whimsical.
This is the flour with the butter cut in and the oil added. As you can see I only gently tossed the dough with my fingers, I did not want to make it a paste. After I added the water and kneaded it a couple of times this is the result. The dough took considerably less water than the formula called for. The added liquid in the oil and NYC humidity I think.