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

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.

 

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 ....