Is Pastry Flour Is Best Used For Laminated Dough

The resulting bread is soft like cake and has a tender creamy and slightly sweet consistency without the signature crunchiness or crispiness that is associated with most pastries.

Is pastry flour is best used for laminated dough.

Flours can vary depending upon what laminated dough you are making. All purpose flour is your best bet for nearly all pastry. The dough is laminated by rolling or pinning. Croissant and danish pastry are made from laminated dough that is prepared in much the same way as puff pastry but uses yeast in the dough base.

My recipe for puff pastry uses pastry flour that i make by combining all purpose and cake flour. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope. There are various techniques for how the dough is laminated with the fat and in which layers are created but all laminated doughs go through a series of repeated folding and. 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 danishes palmier cookies kouign amann and sticky.

The dough used to create brioche pastries is non laminated yeast based dough which is mixed with butter and eggs. However too much protein when overworked by the lamination process will create a tough dough. The term laminated dough refers to any pastry dough that has been rolled and shaped in a way in which many layers are created of dough alternating and fat. A traditional puff pastry recipe mixes flour salt butter and water adds a series of rollouts folds and turns and yields a croissant or other pastry marked by multiple flaky layers.

With puff pastry we fold the butter into a basic dough of flour water and salt. How to laminate dough. What pastries use laminated dough. It is encased with butter and then folded in various ways depending upon the method used.

Methods of making puff pastry. Bread flou r will get too tough. Generally speaking if the dough uses yeast the flour is bread flour which has a high protein count making it possible for the item to retain its height while the heat sets it. The two most common types of laminated dough are puff pastry and croissants.

But it s also a time consuming and exacting process. This 3 layer dough butter dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. Prior to the kings appearance at the education center we asked andy if he d like to write a blog on the subject. Commercial chefs commonly use one.

Puff pastry will indeed create a super flaky pie crust. Pastry dough needs a flour with enough protein to hold all the fats together.