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Amann Recipe
The pastry master teaches us how to
conquer laminated dough at home. By
Dominique Ansel Jun 10 2019,
1:00pmShareTweet
Taylor Hosking In Entertainment
Servings: 4
Prep time: 15 minutes
Total time: 30 minutes
Ingredients
3 cups + 2 tablespoons|472 grams bread flour
2 tablespoons|12 grams kosher salt
2 cups + 2 tablespoons|364 grams unsalted butter
1 1/2 teaspoons|4 grams instant yeast
nonstick cooking spray
all-purpose flour (for dusting)
1 3/4 cups|360 grams granulated sugar
Directions
1. Combine the bread flour, salt, 1 1/4 cups + 2 1/2
tablespoons water, 1 tablespoon of butter, and the yeast
in a stand mixer fitted with a dough hook. Mix on low
speed for 2 minutes to combine. Increase the speed to
medium-high and beat for 10 minutes. When finished, the
dough will be smooth and slightly tacky and will have full
gluten development. Test by stretching it - the dough will
have some elasticity.
10. Starting with the seam of the dough on the right, roll
out the dough, vertically from top to bottom, to a
rectangle about 24 by 10 inches (60 by 25 centimeters)
and 1/4 inch (6 millimeters) thick. Repeat the letter fold.
14. Using a chef's knife, cut the dough into 4-inch (10-
centimeter) squares. Each square should weigh about 3
1/2 ounces|100 grams. Sprinkle a little bit more sugar on
the work surface. Fold in the corners of each square to
meet at the center, pushing the center down firmly.
Repeat with the new corners that were formed, again
pushing down firmly in the center.
15. Line a half sheet pan with a silicone baking mat. Spray
lightly with nonstick spray and sprinkle with enough
granulated sugar to just lightly coat it. Place the ring
molds 4 inches (10 centimeters) apart on the pan.