Cake flour won t have enough structure.
Is pastry flour is best used for laminated dough.
Croissants take it here up a notch and add yeast and milk to the dough which makes the pastries richer rise more and end up more bread like.
Bread flou r will get too tough.
Flours can vary depending upon what laminated dough you are making.
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.
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.
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.
With puff pastry we fold the butter into a basic dough of flour water and salt.
All purpose flour is your best bet for nearly all pastry.
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.
Methods of making puff pastry.
Puff pastry will indeed create a super flaky pie crust.
What pastries use laminated dough.
The two most common types of laminated dough are puff pastry and croissants.
My recipe for puff pastry uses pastry flour that i make by combining all purpose and cake flour.
Pastry dough needs a flour with enough protein to hold all the fats together.
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.
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 dough is laminated by rolling or pinning.
It is encased with butter and then folded in various ways depending upon the method used.
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.
But it s also a time consuming and exacting process.
Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope.
How to laminate dough.
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.
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.
