Yeah, I should have chilled it at that half point and let it rest. But it was the end of the night and I was trying to get to cleanup (and prepping a bread dough to ferment before bed as well) so I brute forced through it. I figured it was going to be kind of mediocre as a result. I was surprised it turned out like nothing ever happened!imagine not folding the dough but just continuing to roll it out.
if you start with 1 sq foot , adding butter usually doubles the surface area to 2 sq ft.
a 3 fold triples it to 6 sq feet. A second 3 fold makes it 18 sq feet and the third time makes 54 sq feet surface area.
Thats bigger than a super king size mattress 8 feet by 7 feet. The dough/butter lamination is getting kinda thin.
You got away with 6 folds because butter was introduced at a later stage, so the butter layers were not as thin.
Only half the butter was folded 6 times. Its a slack dough, tolerant to processing.
When the rolling hits the wall and won't go any further a few minutes rest on the table is all it needs.
A smoke break and its ready to go.... Less drama makes better bakers.
That said, baking is becoming a mess. Total madness in the world of baking. Flours are sold out everywhere, even KAF itself has none (none! How does a mill have no flour?). The Prem. yeast is gone. Normal Instant still available for now. There's a bigger run on baking supplies than on TP. How did the entire world learn to bake bread & pastry in a week? I tried to get some hi-heat milk and "clean" conditioner - all sold out since yesterday morning. I ended up buying 10# of your Reddi Sponge after all! Carcinogenic bromide sounds like a lesser evil at the moment. Never thought baking supplies would end up being a shortage item. I found 50# decent flour, but while the rest of the world is hoarding flour they're never going to actually use, I'm worried 50# isn't going to carry my past 4-5 weeks! That's my actual supply! I'd buy 50# more while it's there, but I'm afraid pests will just get to it out in the open.
Since the easter breads might be deferred I might do another pastry run. If I can get butter and eggs which seems questionable. *sigh* I had to pick now to get back into baking.
Could be worse. Could be retail....