Puff pastry is the simplest form of laminated dough with just butter folded into a basic dough of flour water and salt croissants take it one step further and add yeast and milk to the dough which make the pastries richer rise more and end up more bread like.
Percentage instant yeast in laminated dough.
Mix with the flour.
Yeast is used to convert sugar to carbon dioxide creating air pockets in the dough which lightens the bread and adds flavor through fermentation.
Elaboration of a yeast leavened laminated salty product the dough was prepared from 100 g of wheat flour 20 g of lard 2 8 g of compressed yeast 2 5 g of salt 1 4 g of sugar and 50 ml of water.
If you want to learn more about baker s percentage method hydration yeast and salt check out the below posts.
Add the flour and yeast.
Set aside to let the sponge work.
All i knew is that it seemed very complicated and i would undoubtedly move on to a more approachable recipe.
This 3 layer dough butter dough package is then flattened and folded however.
The quickest process to bread making is the direct fermentation method of adding yeast to the dough.
Put the eggs and water in a large mixing bowl add 1 tablespoon of the sugar 3 cups 362g of the flour and the yeast.
Cut the butter into 1 chunks and combine with the salt and flour at low speed in a stand mixer just until smooth with no lumps.
We recently hosted bakery owners andy and jackie king at our baking education center here in norwich vt where they taught a delightful class in laminated dough the multi layered buttery dough used for croissants and other wonderful pastries.
The ingredients were mixed for 3 min.
When i finally.
Fresh or active dry yeast.
Soften in part of the water.
Mix fat sugar salt milk solids and flavorings until well combined.
Add eggs gradually then liquid.
At the time i didn t even fully understand what the term laminated dough truly meant.
Mix to a smooth dough.
Mix until well blended.
How to laminate dough every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope.
Happily he agreed and you ll.
If you dial these in so they re the same every time you can through trial and error tweak your yeast in small increments maybe 025 each time in both directions until you achieve dough that s increased in size just enough by the time you stretch it.
Prior to the kings appearance at the education center we asked andy if he d like to write a blog on the subject.
