Dough
- Butter, softened113 g1 stick
From previous steps
- Dough
Step 3: Work in the butter & knead
Cut the softened butter into small pieces. Turn the rested dough onto a work surface and add the butter on top. Work the butter into the dough by hand by cutting with a bench scraper, and pushing the dough down into the work surface with the heel of your hand.
There will be butter everywhere at first, but just keep working it until it combines. It will take a good 10 minutes or more.
Once the butter is combined, start the dough until it is completely smooth and no longer sticky, another 5-10 minutes.
You can also incorporate the butter and knead with a stand mixer if you have one.
The dough is done when a gluten window can be made; pull off a small piece of the dough and perform the : see if it can be gently stretched until slightly translucent.
The gluten window test is the key to understanding if the flour has been hydrated enough. If the dough tears before getting to a translucent window, keep kneading.
Step 3: Work in the butter & knead
Dough
- Butter, softened113 g1 stick
From previous steps
- Dough
Cut the softened butter into small pieces. Turn the rested dough onto a work surface and add the butter on top. Work the butter into the dough by hand by cutting with a bench scraper, and pushing the dough down into the work surface with the heel of your hand.
There will be butter everywhere at first, but just keep working it until it combines. It will take a good 10 minutes or more.
Once the butter is combined, start the dough until it is completely smooth and no longer sticky, another 5-10 minutes.
You can also incorporate the butter and knead with a stand mixer if you have one.
The dough is done when a gluten window can be made; pull off a small piece of the dough and perform the : see if it can be gently stretched until slightly translucent.
The gluten window test is the key to understanding if the flour has been hydrated enough. If the dough tears before getting to a translucent window, keep kneading.