Bought some new butter, but I didn't leave it to warm up enough. During lamination, I noticed the edges of the better were cracking, so I assumed the whole batch would be ruined.
Because of this, I decided I didn't want to wait between each turn, so I laminated, cut, and rolled in only about 20 minutes.
To my utter surprise, they proofed nicely and baked even better. The closest to a honeycomb I've gotten. I tried cutting one, but it shattered all over the place, and it was a little warm too. The other picture is the crumb after a bite, and I couldn't be happier with this result.
This got me thinking about resting after each turn. I'm not sure I'd wait so long, if at all, like I did here.
I own a dough sheeter, so your mileage may vary if you hand laminate.
by Saturable
9 Comments
Food Porn! I Love It!
Well done!
Goals ❤️ 👏🏼👏🏼👏🏼
Chocolatine*
Oh wow!
Fast lamination is my preference as well. If the dough’s extensibility will allow it, and if the temperature of the butter isn’t getting dangerously high, then there’s no need to stop the process.
You’re definitely getting some shrinking from the gluten not being relaxed, but the upside is that you’re happy with the results from what you were prepared to call a miss. Win!
Your pain au chocolat look beautiful!
Looks great ! I prefer this crumb than honeycombs for pain au chocolat.