When i finally.
Percentage instant yeast in laminated dough.
Add the flour and yeast.
Fresh or active dry yeast.
Add eggs gradually then liquid.
Mix until well blended.
If you want to learn more about baker s percentage method hydration yeast and salt check out the below posts.
This 3 layer dough butter dough package is then flattened and folded however.
Yeast is used to convert sugar to carbon dioxide creating air pockets in the dough which lightens the bread and adds flavor through fermentation.
When i first started baking i would always shy away from any recipe calling for a laminated dough.
Set aside to let the sponge work.
If you dial these in so they re the same every time you can through trial and error tweak your yeast in small increments maybe 025 each time in both directions until you achieve dough that s increased in size just enough by the time you stretch it.
The two most common types of laminated dough are puff pastry and croissants.
Happily he agreed and you ll.
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.
Soften in part of the water.
All i knew is that it seemed very complicated and i would undoubtedly move on to a more approachable recipe.
Cut the butter into 1 chunks and combine with the salt and flour at low speed in a stand mixer just until smooth with no lumps.
The ingredients were mixed for 3 min.
Mix fat sugar salt milk solids and flavorings until well combined.
How to laminate dough every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope.
Baker s percentage calculator for homemade pizza note you can use the up down arrows in the grams cell to reach to your desired weight.
Mix to a smooth dough.
Mix with the flour.
Put the eggs and water in a large mixing bowl add 1 tablespoon of the sugar 3 cups 362g of the flour and the yeast.
Elaboration of a yeast leavened laminated salty product the dough was prepared from 100 g of wheat flour 20 g of lard 2 8 g of compressed yeast 2 5 g of salt 1 4 g of sugar and 50 ml of water.
At the time i didn t even fully understand what the term laminated dough truly meant.
