Doughs

Laminated Yeast Dough

Name: Laminated Yeast Dough
Prep time: 20 min
Yield: 29360 g
Ingredients: 14000 g Strong pastry flour T45 Gruau; 350 g Fine salt; 2000 g Caster sugar; 300 g Wildflower honey; 5600 g Water; 1050 g Liquid whole eggs; 560 g Fresh yeast; 500 g Unsalted butter 82%; 5000 g Puff pastry butter 84%

Ingredients

Target weight (g)

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Strong pastry flour T45 Gruaug

Fine saltg

Caster sugarg

Wildflower honeyg

Waterg

Liquid whole eggsg

Fresh yeastg

Unsalted butter 82%g

Puff pastry butter 84%g

Total29360 g

Preparation steps

1
Make the détrempe: flour, sugar, salt, yeast, milk, small amount of butter. Mix speed 1 for 4 min, speed 2 for 5 min.
2
Dough temp: 22°C. Wrap in film, refrigerate 1-2h.
3
Prepare dry butter block: butter + 10% flour, flatten to a square.
4
Enclose butter in dough. First single fold.
5
Refrigerate 30 min. Second single fold.
6
Refrigerate 30 min. Third single fold (or 1 double + 1 single).
7
Rest 1h in fridge. Roll to 4 mm, cut and shape.
8
Proof 1h30-2h at 25°C (max 27°C).
9
Egg wash. Bake 16-18 min at 175°C.

Nutritional values

Per 100g

Calories

346.8 kcal

Protein

5.9 g

Carbs

42.9 g

Sugars

8.6 g

Fat

16.8 g

Saturated fat

11.1 g

Fibre

1.3 g

Salt

1.2 g

Allergens

GlutenEggsMilk

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