Alex Rast wrote:

>at Sun, 30 Nov 2003 22:57:55 GMT in
>, (H. W. Han=
s
>Kuntze) wrote :=20
>[...]
>
>But the method that works (starting with=20
>2 layers, use 6*tri-fold, if I understand your terminology), would yield=
=20
>1458 layers. For me that produces outstanding results. The method that=20
>doesn't work (start with 2 layers, use 5*bookfold), would be 1024. This =

>would appear to be fewer layers and thus less risk of layer combining, n=
ot=20
>more.
>
5 bookfolds would give you 2048 layers. Way too much for a mille feuille.=

first =3D 8
second =3D 32
third =3D 128
fourth =3D 512
fifth =3D 2048

> [...]
>
>It's worth noting that the my working method, ending at 1480 layers, use=
s=20
>low-gluten pastry flour. I did try it once with super-high protein bread=
=20
>flour, but the result was too tough and chewy (I'd have expected that=20
>anyway)
>
Nope, although I routinely cut GM's All Trump or BigLoaf with 25%=20
SoftAsSilk, because the sheeter will work better with a slightly softer=20
flour than with straight bread flour..The quality of the baked goods is=20
slightly better (not enough to bother with) with a straight bread flour. =

More distinct layers.

The puff pastry only gets tough when it is not baked properly, e.g. at=20
450F till it rises and finished at 350F. That means, it will bake in a=20
fat puddle if it is baked at a steady temp. You can only do that with an =

industrial dough, like Orange Bakery's all butter dough..

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20