It taste so amazingly well, and compared to the complexity of the recipe, it is so much worth it!! Taste a lot like a croissant but has s bit more bread texture to it:
312g of strong flour (14% for my case)
208g of water
11g of salt
69g of starter
18g of honey
1 egg yolk
Mix it all together, let it rest for 20 minutes, do 2 sets of stretch and fold seperat by 30 minutes.
Laminate the Doug:
Stretch the dough out on the counter, take a grater, and grate approximately 80g of butter evenly on the entire Doug. Fold the top and bottom, and add 20g more grated butter, fold the Doug into a ball looking thing. Let it rest for 20 minutes.
Pre shape the dough.
Bulk ferment for as long as you usually do it, for my case it was 12 hours at 21 degrees celcius.
Shape and let it cold ferment in the refrigerator for 12-24 hours.
Baking was done the “usual” way:
230 degrees celcius with lit on and lots of steam.
230 degrees with no steam and no lit.
by Lost_Run_3997
6 Comments
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It looks amazing, thin crust, airy crumb and I can imagine how good it tastes.
Looks great but who’s this Doug guy?!😂
“Laminate the Doug”
Lovely!
Oh yum! This is totally life goals 🤩
I know it’s not ethical…
But I confess my envy🤭