13 ounces All-purpose flour
1 1/2 teaspoons Salt
3 ounces Unsalted butter, cold
7 fluid ounces Water, cold
10 ounces Unsalted butter, softened
Yield: 2 pounds
8. With the folded side facing up, press the dough several times with a rolling pin. Use a rocking motion to create ridges in the dough. Place the rolling pin in each ridge and slowly roll back and forth to widen the ridge. Repeat until all the ridges are doubled in size.
9. Using the ridges as a starting point, roll the dough out into a smooth, even rectangle approximately 8 inches x 24 inches (20 centimeters x 60 centimeters). Be careful to keep the corners of the dough as right angles.
10. Use a dry pastry brush to remove any loose flour from the dough's surface. Fold the dough in thirds, like a business letter, the single book fold. If one end is damaged or in worse condition, fold it in first; otherwise, start at the bottom. This completes the first turn.
11. Rotate the block of dough 90 degrees so that the folded edge is on your left and the dough faces you like a book. Roll out the dough again, repeating the ridging technique. Once again, the dough should be in a smooth, even rectangle of approximately 8 inches x 24 inches (20 centimeters x 60 centimeters).
12. Fold the dough in thirds again, completing the second turn. Cover the dough with plastic wrap and chill for at least 30 minutes.
13. Repeat the rolling and folding technique until the dough has had a total of five turns. Do not perform more than two turns without a resting and chilling period. Cover the dough completely and chill overnight before shaping and baking.
Notes: The détrempe can be made in a food processor. To do so, combine the flour, salt and pieces of cold butter in a food processor bowl fitted with the metal blade. Process until a coarse meal is formed. With the processor running, slowly add the water. Turn the machine off as soon as the dough comes together to form a ball. Proceed with the remainder of the recipe.
Method: Rolled-in Dough
1 1/2 teaspoons Salt
3 ounces Unsalted butter, cold
7 fluid ounces Water, cold
10 ounces Unsalted butter, softened
Yield: 2 pounds
8. With the folded side facing up, press the dough several times with a rolling pin. Use a rocking motion to create ridges in the dough. Place the rolling pin in each ridge and slowly roll back and forth to widen the ridge. Repeat until all the ridges are doubled in size.
9. Using the ridges as a starting point, roll the dough out into a smooth, even rectangle approximately 8 inches x 24 inches (20 centimeters x 60 centimeters). Be careful to keep the corners of the dough as right angles.
10. Use a dry pastry brush to remove any loose flour from the dough's surface. Fold the dough in thirds, like a business letter, the single book fold. If one end is damaged or in worse condition, fold it in first; otherwise, start at the bottom. This completes the first turn.
11. Rotate the block of dough 90 degrees so that the folded edge is on your left and the dough faces you like a book. Roll out the dough again, repeating the ridging technique. Once again, the dough should be in a smooth, even rectangle of approximately 8 inches x 24 inches (20 centimeters x 60 centimeters).
12. Fold the dough in thirds again, completing the second turn. Cover the dough with plastic wrap and chill for at least 30 minutes.
13. Repeat the rolling and folding technique until the dough has had a total of five turns. Do not perform more than two turns without a resting and chilling period. Cover the dough completely and chill overnight before shaping and baking.
Notes: The détrempe can be made in a food processor. To do so, combine the flour, salt and pieces of cold butter in a food processor bowl fitted with the metal blade. Process until a coarse meal is formed. With the processor running, slowly add the water. Turn the machine off as soon as the dough comes together to form a ball. Proceed with the remainder of the recipe.
Method: Rolled-in Dough
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