bake - June 2018 - 50

formula of the month

INGREDIENTS

To mix and form butter block, beat butter,

Make second and third turns: Place dough

Dough:

sugar and salt with an electric mixer on

on surface so ﬂap opening is on your

30 grams European-style butter

low speed just until homogeneous and

right. Roll out dough, dusting with ﬂour

waxy-looking, about 3 minutes. Scrape

as needed, to a 24x8" rectangle, about

butter mixture onto a large sheet of

3/8" thick. Fold into thirds (same way

10 grams active dry yeast

parchment. Shape into a 12x6" rectangle

as before), rotate 90° counterclockwise

400 grams all-purpose ﬂour, plus

1/4" thick. Neatly wrap up butter, pressing

so ﬂap opening is on your right, and roll

out air. Roll packet gently with a rolling pin

out again to a 24x8" rectangle. Sprinkle

40 grams sugar

to push butter into corners and create an

surface of dough with 2 tablespoons

5 grams kosher salt

evenly thick rectangle. Chill in refrigerator

sugar; fold into thirds. Dust lightly with

until ﬁrm but pliable, 25-30 minutes.

ﬂour, wrap in plastic, and chill in freezer

cooled, plus more for bowl

more for surface

until ﬁrm but not frozen, about 30 minutes.

Butter block:
Roll out dough on a lightly ﬂoured surface

Transfer to refrigerator; continue to chill

style butter (at least 82% fat), cut

into a 19x7" rectangle (a bit wider and

until very ﬁrm, about 1 hour longer. Place

into pieces

about 50 percent longer than the butter

dough on surface so ﬂap opening is on

100 grams sugar

block). Place butter block on upper two-

your right. Roll out dough, dusting with

5 grams kosher salt

thirds of dough, leaving a thin border

ﬂour as needed, to a rectangle slightly

340 grams chilled unsalted European-

along top and sides. Fold dough like

larger than 16x12". Trim to 16x12". Cut into

Assembly:

a letter: Bring lower third of dough up

12 squares (you'll want a 4x3" grid). Brush

All-purpose ﬂour

and over lower half of butter. Then fold

excess ﬂour from dough and surface.

150 grams sugar, divided

exposed upper half of butter and dough

Nonstick vegetable oil spray

over lower half (butter should bend, not

Lightly coat muffin cups with nonstick

break). Press edges of dough to seal,

spray. Sprinkle squares with a total of

enclosing butter.

1/4 cup sugar, dividing evenly, and press

Brush a large bowl with butter. Whisk

gently to adhere. Turn over and repeat

yeast and 1/4 cup very warm water
(110°F-115°F) in another large bowl to

Rotate dough package 90° counterclock-

with another 1/4 cup sugar, pressing gently

dissolve. Let stand until yeast starts to

wise so ﬂap opening is on your right. Roll

to adhere. Shake off excess. Lift corners

foam, about 5 minutes. Add ﬂour, sugar,

out dough, dusting with ﬂour as needed,

of each square and press into the center.

salt, butter and cold water. Mix until a

to a 24x8" rectangle about 3/8" thick.

Place each in a muffin cup. Wrap pans

shaggy dough. Turn out onto a lightly

Fold rectangle into thirds like a letter (as

with plastic and chill in refrigerator at least

ﬂoured surface and knead, adding ﬂour

in step 6), bringing lower third up, then

8 hours and up to 12 hours (dough will

as needed, until dough is supple, soft, and

upper third down (this completes the ﬁrst

be puffed with slightly separated layers).

slightly tacky, about 5 minutes.

turn). Dust dough lightly with ﬂour, wrap

Preheat oven to 375°F. Unwrap pans and

in plastic, and chill in freezer until ﬁrm but

sprinkle kouign amann with remaining

Proof dough twice and shape and chill

not frozen, about 30 minutes. Transfer to

2 tablespoons sugar, dividing evenly.

dough by wrapping in plastic and chilling

refrigerator; continue to chill until very

Bake until pastry is golden brown all over

in freezer until dough is very ﬁrm but not

ﬁrm, about 1 hour longer. (Freezing dough

and sugar is deeply caramelized, 25-30

frozen, 30-35 minutes.

ﬁrst cuts down on chilling time.)

minutes. Immediately remove from pan.

50 < JUN 2018 | bakemag.com

BELINDA LEONG OF B. PATISSERIE IN SAN FRANCISCO

(at least  82% fat), melted, slightly
http://www.bakemag.com
bake - June 2018

Table of Contents for the Digital Edition of bake - June 2018
