Page 51 - Pastry & Baking Magazine

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15.
Sheet the dough to a little more than 4 times the
width of the pans, approximately 16”-20” wide.
16.
Place the dough on a lightly floured work surface.
Brush the far edge with egg wash.
17.
Roll the dough into a cylinder as for jellyrolls or
cinnamon rolls.
1.
Place all ingredients in the bowl of a spiral mixer.
2.
Mix on 1st speed to incorporate, approximately 4-5
minutes.
3.
Mix on 2nd speed to develop, approximately 2-3
minutes. The desired dough temperature is 78°F.
4.
Place the dough in an oiled, covered container for 1.5
hours. Fold after 45 minutes to strengthen the dough.
5.
After 1.5 hours, form the dough into a rectangle in
preparation for lamination.
6.
Place the dough in a freezer until it is firm but not
frozen, approximately 45-60 minutes
7.
Form the butter into a rectangle and refrigerate until five
minutes before lamination.
8.
Remove the butter block from the refrigerator and tap
with a rolling pin a few times to “temper.”
9.
Remove the dough from the freezer.
10.
Envelop the butter in the dough using the English lock-
in method of dough/butter/dough/butter/dough. The
dough should be 1.5 times longer than the butter block.
Cover 2/3 of the dough with butter. Fold the uncovered
dough toward the center to cover half of the butter. Fold
the dough from the opposite direction to complete the
lock-in. This creates 5 layers.
11.
Quickly and efficiently, give the paton (the locked in
dough) a simple fold followed by a book fold. This
creates a total of 49 layers.
12.
Refrigerate the paton 1.5 hours.
13.
Move the paton to the freezer until it is firm but not
frozen, approximately 45 minutes -1 hour.
14.
Spray 12 10”L X 4”W X 5”D loaf pans with pan release.
18.
Place the loaf pans along the cylinder as a point of
reference for dividing the cylinder into loaves.
19.
Divide the cylinder into units the length of the loaf
pans as a template.