| 150 | 151 | 152 | 153 | 154 |
| 1 | 121 | 242 | 362 | 483 |
|
Granny White
third and the top third down. Place the dough back in the bowl.
Cover as before and let rise 1 1/2 hours, until doubled.
Place dough in floured plastic wrap, flatten dough, wrap tightly,
and refrigerate at least 30 minutes or place in freezer 20 minutes.
Cut cold butter into 1/2−inch chunks using the scraper. Pound on
the pieces with a mallet, a rolling pin, or the heel of your hand
until the butter becomes a malleable mass that can be spread or
shaped, but is not oily or approaching a melted state. If butter
exudes water as you chop and spread it, sprinkle on and blend in
1
or 2 Tbsp flour. Set butter to the side of the rolling area.
On a floured cold surface (marble slab), roll the chilled dough
into a rectangle 14 inches long and 8 inches wide. The dough will
be about 1/4 inch thick. Make sure the rolling surface is very
cold so that the dough will remain cold and easy to roll and the
butter will not become oily or melt into the dough layer. Flour
the surface lightly as needed for smooth, even rolling. Use your
ruler to measure the rectangle exactly and your scraper to help
make the shape perfect.
Rapidly pinch off butter pieces and place on the upper two−thirds
of the dough; leave an unbuttered half−inch outer edge or border.
Using a scraper, rapidly and evenly spread butter over the upper
two−thirds of the dough; leaving the bottom third and the edge
152
Page
Quick Jump
|