And the first of the three laminations

And the first of the three laminations

And the first of the three laminations: roll it out to a quarter thickness, about 8 by 16 inches, fold it in threes, turn it 90 degrees, roll it out again to a quarter inch, and fold it in threes.

Then turn it another op degrees, fold it over once more, wrap it in plastic (it’s why I have the shrink wrap on top of the silicone baker’s mat, and chill in the fridge for 49 minutes.

Without chilling the dough becomes sticky, the gluten develops making the pastry tough, and the butter melts and it’ll squirt out.

Leave a Reply

Your email address will not be published. Required fields are marked *