The Art of French Pastry

Celsius) and add them together. Then adjust your water temperature (Celsius) so that the sum of the three in ...

top; let sit in a warm area undisturbed for 15 minutes, until cracks form on the surface of the flour. This ...

water you used for the poolish. Add the bread flour, sugar, 15 grams of softened butter, 45 grams water, and f ...

dry ingredients on the bottom of the mixing bowl. If there is, scrape it into the dough and mix on medium speed ...

mixing you should not see traces of dry unmixed ingredients and the dough should not feel lumpy. 3 Place the ...

a warm place that is not hotter than 80.6°F/27°C until it doubles in volume. This can take 1 to 1½ h ...

oven. Set the dough in the oven along with the pan of steaming water and close the door. The hot water ...

4 Dust the counter with flour, place the dough on it, and shape it into a ball. This should only ...

hour. 5 Meanwhile, take your 150 grams of butter out of the refrigerator and let it soften, or tap the top ...

butter on another piece of plastic wrap or on a silpat, place the marked plastic wrap on top, and, using ...

and butter are cold. If they are not, return them to the refrigerator for another 20 to 30 minutes. Dust the ...

top surface again with the rolling pin for 10 seconds to soften it slightly. Place the butter on one half of the ...

that the dough and the butter are cold yet still pliable and that you work quickly so that the dough and the but ...

chill the butter in the freezer). Dust your silpat or rolling area generously with flour, place the dough ...

particular area of the dough, as this will result in uneven layers of dough and butter, causing them to rise ...

make sure that the dough isn’t sticking to the silpat or table. If the dough does not slide, stop rollin ...

feels soft during the rolling and oozes out of the dough, it has become too warm. Stop rolling immediately and pl ...

rolling at once and leave the book on the work surface for 5 minutes, flipping it over every 2 minutes so th ...

you, and brush off the surface with a dry pastry brush. Fold the dough like a business letter—fold the righ ...

plastic and refrigerate for 30 minutes. 9 Flour your work surface and place the folded dough on top vertic ...