Why some puff pastry recipe add butter to the (base dough), we add lime juice/salt to strengthen?

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Doesnt the fat from the butter weaken the gluten?

Hello and welcome.

A small percentage of butter (usually 8% - 10% but can be as high as 20%) added in the dough is to counter the effects of the gluten. This makes the laminating process a little bit easier.

I’ve seen butter in the dough more with croissant recipes than with puff pastry. And it seems to be more prevalent in recipes for the home baker.
 
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Doesnt the fat from the butter weaken the gluten?


Lubrication. I added one pound of uns margarine to 20 lb batch of dough.
10 lbs bread flour and 3 lbs cake flour.
I suppose you could use all purpose.
Never added any acids like vinegar etc.
The laminating develops the gluten, too much makes a tough brittle dough that doesn't eat well.
I find the cake flour softens the finished dough a bit.
I tried with straight bread flour and palmiers came out like hard shingles, so ....
 

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