lamination

It was a weekend where the heat index was over 100 degrees Fahrenheit.  

And I decided to work with laminated doughs.  Part of the reason was that I thought I was going to need to bake bread but the boyos brought bread back from their travels.  There were yeastie beasties to be used.  

I also have been watching a lot of Great British Bake Off and a cookie challenge was watched.  I had forgotten about arlettes.  I am not sure how I forgot about arlettes because they were so tasty last time.

But the heat!

The arlettes turned out tasty but they were pretty rough.  The butter was a bit soft for a couple of turns.  Then, for the last roll, the butter was much too cold.  The arlettes were very rough looking but lovely to eat.  Koda Bear likes how big they are!

With the extra yeastie beasties, I made a family style kouign amann.  I cut the size way back and used 41% butter to dough weight.  I just wanted a little bit of cake, not loads.

I was actually trying a new recipe from Bon Appetit and realized it had much too much sugar in it.  I like the European level of sweetness compared to the United States.  I went back to the French recipe I use.  But my laminations are getting much better!  I am so excited.  I think my coronetti should be getting better too.   I will need to try them again soon.  Maybe a very small batch.  I like working in tiny batches.  Who needs to feed an army when there is only one or two?

The 100 degree Fahrenheit heat index was a good test of patience.  Though I did keep thinking I was crazed.  Next time, I hope it is not so hot!