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Question about when you open the dough
When I open the dough with a rolling pin some of the butter goes out (not as much, I weighed and it was about 10-15g) and the layers of the dough aren’t the same thickness.
Any tips will be appreciated 🙏🏻
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4 Replies
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Hi, @djtal7m
So that the butter does not come out, it must be cold.
When working or rolling the dough, it becomes heated, which is why it melts.
You could put your block of butter in the refrigerator for a few more minutes before rolling the dough.
Greetings. -
But it should be a little bit playable, and what about the dough itself?, it isn’t stretching as it should be as he shows in the video, I using 0.5 PL with strength of 260/270 W and 12.5% protein
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Hi, @djtal7m
The amount of protein contained in the flour you use is correct.
Remember that if you knead too much you will have a negative result because the gluten network breaks and this causes the dough to no longer be elastic, you will have a dough that is difficult to work with and not at all elastic.
As a tip, when you are kneading every 2 or 3 minutes, check your dough and if it already has the elasticity you are looking for, stop kneading. Each mixer has different power or speed, so you should check the dough from time to time.Greetings
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Hi @djtal7m
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