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greystripe

greystripe

On 3/21/2017 at 3:33 AM, Lisa Shock said:

You shouldn't proof that long, what's room temperature where you are? (here in Phoenix, when summer hits, my kitchen is often 85°F -almost warm enough to proof, but not quite.

 

Did you refrigerate between turns to retard yeast development? If so, for how long?

 

Room temperature around here is cool, so I kept the oven actually a little higher - around 78℉.  But you're saying you use a higher temperature than that?  How high do you find works for you?

 

I definitely chilled between turns, about 20 - 30 minutes each time.  I was happy with the lamination...

img_5611.jpg

 

But no puff.  My yeast isn't super fresh, but it works fine for breads and things.

 

Like Tcd212121, I also froze my finished pâte for about a week before defrosting, rolling out and cutting.  Would that make a significant difference?  

 

I'm wondering if the low moisture in the dough made me overwork it and turn it a bit tough?  It wasn't easy at all to roll out, I had to let it rest a lot.

 

 

 

 

greystripe

greystripe

On 3/21/2017 at 3:33 AM, Lisa Shock said:

You shouldn't proof that long, what's room temperature where you are? (here in Phoenix, when summer hits, my kitchen is often 85°F -almost warm enough to proof, but not quite.

 

Did you refrigerate between turns to retard yeast development? If so, for how long?

 

Room temperature around here is cool, so I kept the oven actually a little higher - around 78℉.  But you're saying you use a higher temperature than that?  How high do you find works for you?

 

I definitely chilled between turns.  Lots of chilling.  I was happy with the lamination...

img_5611.jpg

 

But no puff.  My yeast isn't super fresh, but it works fine for breads and things.

 

Like Tcd212121, I also froze my finished pâte for about a week before defrosting, rolling out and cutting.  Would that make a significant difference?  

 

I'm wondering if the low moisture in the dough made me overwork it and turn it a bit tough?  It wasn't easy at all to roll out, I had to let it rest a lot.

 

 

 

 

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