Bravetart Rough Puff Blitz Dough
This is my go-to dough whenever I want flaky flaky flaky. Feel free to cut the recipe in half, but I always make it in big batches so I can stash some in the freezer to pull out on a lazy day.
Even though there are a few steps, none of them are difficult.
flour(!100.0% !) |
|
kosher salt(!1.3% !) |
|
sugar(!2.6% !) |
|
cold butter, cubed(!100.0% !) |
|
cold water (possibly more or less)(!62.5% !) |
|
Total(!410 Calories/100g !)(!266%!) |
Extra flour for rolling
In a medium bowl, whisk together the flour, salt and sugar. Add in the cubed butter and use your fingers to break up the stuck-together pieces. Smash the butter cubes between your fingers to create flaky bits of butter. You don’t need to make them small, or crazy thin, or mush them into the flour. All you have to do is make sure you’ve flattened all the butter cubes.
Now, add in the water a little at a time and use a fork (or your fingers) to gently stir, until a loose ball of dough forms. You may not need all of the water, or you may need a touch more. Just use enough until it comes together in a shaggy ball. Knead it very lightly, just once or twice until it all holds together, more or less.
This dough should be pretty shaggy, not smooth, and generally messy looking.
Turn the dough out onto a lightly floured work surface. Roll it into a roughly rectangular shape, about an inch thick. Now fold it into thirds, the way you’d fold a business letter. Wrap this chunk of dough in plastic wrap and refrigerate for 15 minutes.
After 15 minutes, take the dough out and roll it into another rectangle, but this time about a 1/2" thick. Fold it into thirds again, then fold that third in half. Pat it out with the pin or with your hands until it’s about 2" thick; refrigerate another 15 minutes.
Roll it out one more time, fold into thirds, wrap and refrigerate for another 15 minutes. Or as long as you like, even so long as two days.
If you’re ready to roll it out, dust the counter lightly with flour and set the block of dough out, dusting it with flour too. Roll in all directions, using good "follow through" so the dough does not become too thick around the edges. Check the dough very regularly to make sure it’s not sticking, lift and dust with flour underneath periodically.
This dough is perfect for fruit pies or turnovers or a savory tart.
Fork!