Blitz Pastry Dough (Quick Puff)

Info: Easy to make pastry dough, similar to pie dough (flakey) but even flakier

Ingredients:

• Ice Cold water
• Bread flour
• Pastry Flour
• Salt
• Cold butter (in chunks)

Method:

1. Dissolve the salt in the water
2. Combine the two flours in the bowl
3. Add cold butter (in 1" chunks)
4. Combine butter with flour using hands until all butter is covered, making sure big chunks are reduced (20-30")
5. Add salty water
6. Mix with hands until there are no dry bits (should look "shaggy")
7. Transfer to parchment
8. Compress and spread the dough in a rectangular shape in the middle of the parchment, just large enough so the parchment can cover it when folded. If the dough is too large, use plastic wrap so there is no exposed dough
9. Rest in the freezer for at least 30' so the dough gets more hydrated
10. Once rested, transfer to table on parchment, cover with plastic wrap and roll until is the same length as the parchment
11. Using the parchment as aid, give the first book fold
12. Wrap in parchment and rest until next fold
13. Unce the last fold is done, wrap in plastic

Notes:

• Make sure the chunks of butter don't get reduced
• The bigger the fat, the more hydration is needed, as there will be less fat surface for the flour to combine
• Blitz pastry is very flakey
• Gets 3 book folds
• Make sure to rest between folds (45' in fridge)
• Don't put it thru the sheeter if it's broken
• Dust lightly

Further Folds:

Widen until square

Turn and roll until 1:4 so it can be book folded

If at some point the dough gets broken by the sheeter, recover the pieces and add to the dough. It may be necesary to refrigerate before continuing

Don't do folds back to back, always rest