Flaky pastry


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Is it possible to fold and roll flaky pastry too much? Some recipes suggest 4 times.

Yes. Eventually, so many layers are formed, and the dough becomes so thine, there’s no texture.


This article addresses the issue. although it’s written for the trade rather than home bakers, the same principle applies.

 
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Is it possible to fold and roll flaky pastry too much? Some recipes suggest 4 times.
In yeasted doughs , 4 turns is beyond optimum, way beyond.
You can get perfectly good results with a 3 fold plus a 4 fold.
This way eliminates the requirement to chill the dough between folds, it speeds the process up significantly.

In non yeasted dough such as puff dough you can easily do 6 folds in 30 minutes.
 

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