Rich Doughs #1
- 1. Rich Doughs Danish and Croissant
- 2. Rolled-in doughs Danish, croissant, and puff pastry Dough is mixed, chilled, and folded with butter. Butter is the preferred fat Rolled-in doughs create flaky products. The rolling-in process encloses the fat Creating layers The cold fat turns to steam during the baking process helping the product to rise along with the added yeast.
- 3. Mixing Rich doughs contain 40% to 60% sugar and fat. Fat and sugar inhibit fermentation. Sponge method vs modified straight dough don’t over stimulate the gluten slightly mixed rolling procedure continues to develop gluten.
- 4. Gluten structure Hard wheat flours form strong gluten structure dough stretches but is resistant to repeated handling. Soft flour added. More turns = more soft flour
- 5. Tips for mixing Little kneading = Low gluten development. Smooth dough. The dough rests in the refrigerator allowing the gluten to relax.
- 6. The Butter Lock-in Rectangle of dough 2/3 of the dough is spread with softened butter. Roll into thirds Pinch sides to lock-in the butter
- 7. Turning the Dough After the butter lock-in dough is again rolled out and folded into thirds. These are called turns. Mark turns with fingertips. Rotate 90 degrees after each turn. Butter and dough = temp. Seam side of dough faces your right.
- 8. Tips on Folding Roll out from the center to the top and then to the bottom and then to each side. Dough an even thickness of ½ inch. Dough gets harder to roll out as the gluten becomes more. Roll quickly. Keep dough Cold.
- 9. Resting the dough Chilling relaxes the gluten. Keep butter and dough at = temp.
- 10. Quiz Notes Ingredient functions Know mixing methods and rolling-in process. Types of rolled–in doughs How do these products rise?