Скачать или смотреть The Easiest Puff Pastry Dough

The easiest puff pastry dough

Main Dough

50g red fife wheat flour
250g bread flour
5g salt
150g cold water
15g vinegar
300g cold unsalted butter

Mix all the flour and salt. Add water and vinegar. Knead for 3-5 min, until dough will form a ball ( if it’s not coming up together, add little more water.
Cut cold butter in 1/2 inch square chunks.
Add cold butter to the mixing bowl, use dough hook to mix all together.
Knead the dough for 2-3 minutes until it dough with butter will form uneven ball.
Note: butter chunks have to remain visible.

Cover the dough in plastic wrap. Move to refrigerator and let chill for 30min.
Sprinkle work surface with flour, roll the dough as rectangular, 8”x20”/ 20x50cm
When rolling the dough, you will be able to see chunks of butter. Be patient, if butter sticks to rolling pin or table, just add more flour. Do a single fold ( or letter fold)
Repeat 2 more rounds of rolling the dough as rectangular 12×31 inches/30x80cm and folding the dough as a letter.
Cover the dough and let rest in the fridge for 1 hour.

Repeat 3 more rollings and folds. Total number should follow folds should be 6.
Move the dough to fridge for 1 hour( up to 48 hours), or at this it can be frozen, until needed.
Final rolling: Roll the dough as a rectangle with sides about 12×20 inches /30x50cm and thickness 5mm.

Use as needed


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