Puff Pastry 1

By LoriCaputo

Ingredients

• 750 grams bread flour
• 15 grams salt
• 120 grams shortening
• 500 grams water
• 625 grams roll in fat

Preparation

Step 1

Combine flour, salt, and shortening together and mix with a dough hook for 3 minutes to blend.

Add water and mix for 6 minutes to develop a smooth dough. Knead briefly cover and let rest 30 minutes.

Work dough to an elastic consistency-smooth but not soft by pounding and shape into a square slab about 1 1/2 inches thick. Leave the centre 2 times as thick as the sides.

Place roll-fat onto centre of dough kitty-corner and fold over so that the fat is entirely encased. This is the roll in process.

Secure layers by pounding dough lightly, roll dough to a rectangular shape of about 1/2 inch thickness and about twice as long as wide. Brush off with flour.

Fold 1/3 of dough over the centre third, then fold remaining third on top producing 3 layers, this is the first single fold.

Turn dough to long position, roll to the same dimension again.

Fold both ends toward the centre and then fold one side on top of the other, producing 4 more layers. This is a double fold (the 2nd fold so far).

Cover the dough and let rest 30 minutes. Repeat fold using the same sequence and technique. Dough will have 144 layers of fat with 4 folds.

Cover and chill dough 1 hours.