Locking-in Beurrage: French and Book method

The action of setting the beurrage inside the Détrempe (or the other way around) is called locking-in.

When the Détrempe is a boule and the Beurrage is a square, the french method is used.

Cut a cross on top of the détrempe boule, cut just half way through the boule height

Push every quarter out trying to get a rounded square cross shape

The square in the middle of the cross will be rolled until the beurrage can fit in

Roll the détrempe but keep the rolling action in the square part

Move, rotate and flip the détrempe frequently. Don't roll diagonally

Keep checking the centre square size. It should grow a bit over the beurrage size

Stretch out the flaps so they get square corners

Roll the flaps until they are about half the size of the beurrage

Place the beurrage on the centre of the détrempe, keep the parchment

Fold the opposite flaps so they meet in the middle. Pinch and seal the joint

Turn the Paton 90º and join the two remaining flaps. Pinch and seal. Make sure no butter gets exposed

When the détrempe and the beurrage are both rectangular and flat, the following method is used

Ideally, the détrempe should be as tall as the beurrage but less than half is width.

Roll in the direction you want the dough to be stretched. Square up the corners by rolling them diagonally (about 5cm)

Place the détrempe on one side of the beurrage, making sure 3 sides align as close as possible. Stretch the détrempe (specially the corners) if needed

The patons should be ready to be laminated, but make sure they are at the right temperature (<16ºC)