bake - April 2017 - 50

formulation of the month

right. Roll out dough, dusting with flour
as needed, to a 24x8" rectangle about
3/8" thick. Fold rectangle into thirds like
a letter (as in step 6), bringing lower
third up, then upper third down (this

Kouign-Amann
and knead lightly a few times inside

completes the first turn). Dust dough
lightly with flour, wrap in plastic, and chill
in freezer until firm but not frozen, about
30 minutes. Transfer to refrigerator; continue to chill until very firm.

INGREDIENTS

bowl. Cover again with plastic wrap and

Dough:

chill in refrigerator until dough is again

Place dough on surface so flap opening

30 grams European-style butter (at least

doubled in size, 45-60 minutes.

is on your right. Roll out dough, dusting
with flour as needed, to a 24x8" rect-

82% fat), melted, slightly cooled,
10 grams active dry yeast

Turn out dough onto a lightly floured sur-

angle, about 3/8" thick. Fold into thirds

400 grams all-purpose flour

face and pat into a 6x6" square. Wrap in

(same way as before), rotate 90°F coun-

40 grams sugar

plastic and chill in freezer until dough is

terclockwise so flap opening is on your

5 grams kosher salt

very firm but not frozen, 30-35 minutes.

right, and roll out again to a 24x8" rectangle. Sprinkle surface of dough with 2

Butter block:
340 grams chilled unsalted European-

Beat 12 ounces butter, 1/2 cup sugar, and

tablespoons sugar; fold into thirds. Dust

style butter (at least 82% fat)

1 teaspoon salt with an electric mixer on

lightly with flour, wrap in plastic, and chill

100 grams sugar

low speed just until homogeneous and

in freezer until firm but not frozen, about

5 grams kosher salt

waxy-looking, about 3 minutes. Scrape

30 minutes. Transfer to refrigerator; con-

Assembly:

butter mixture onto a large sheet of

tinue to chill until very firm.

All-purpose flour

parchment. Shape into a 12x6" rectangle

150 grams sugar, divided

1/4" thick.

Place dough on surface so flap opening
is on your right. Roll out dough, dust-

Nonstick vegetable oil spray
Neatly wrap up butter, pressing out air. Roll

ing with flour as needed, to a rectangle

PROCEDURE

packet gently with a rolling pin to push

slightly larger than 16x12". Trim to 16x12".

Brush a large bowl with butter. Whisk

butter into corners and create an evenly

Cut into 12 squares. Brush excess flour

yeast and 1/4 cup very warm water (110°F-

thick rectangle. Chill in refrigerator until

from dough and surface.

115°F) in another large bowl to dissolve.

firm but pliable, 25-30 minutes.
Lightly coat muffin cups with nonstick

Let stand until yeast starts to foam, about
5 minutes. Add 3 cups flour, 3 tablespoons

Roll out dough on a lightly floured sur-

spray. Sprinkle squares with a total of

sugar, 1 teaspoon salt, 2 tablespoons

face into a 19x7" rectangle. Place butter

1/4 cup sugar, dividing evenly, and press

butter, and 3/4 cup cold water. Mix until

block on upper two-thirds of dough,

gently to adhere. Turn over and repeat

a shaggy dough forms. Turn out onto a

leaving a thin border along top and sides.

with another 1/4 cup sugar, pressing

lightly floured surface and knead, adding

Fold dough like a letter: Bring lower

gently to adhere. Shake off excess. Lift

flour as needed, until dough is supple, soft,

third of dough up and over lower half of

corners of each square and press into the

and slightly tacky, about 5 minutes.

butter. Then fold exposed upper half of

center. Place each in a muffin cup.

butter and dough over lower half (butter
Place dough in prepared bowl and turn

should bend, not break). Press edges of

Preheat oven to 375°F. Unwrap pans and

to coat with butter. Cover bowl with

dough to seal, enclosing butter.

sprinkle kouign-amann with remaining 2
tablespoons sugar, dividing evenly. Bake

plastic wrap, place in a warm, draft-free
spot, and let dough rise until doubled in

Rotate dough package 90°F counter-

until pastry is golden brown all over and

size, 1-1 1/2 hours. Punch down dough

clockwise so flap opening is on your

sugar is deeply caramelized.

50 < APR 2017 | bakemag.com


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bake - April 2017

Table of Contents for the Digital Edition of bake - April 2017

bake - April 2017
Editor’s note - a dazzling new porto’s
Contents
Management - The Power of Schoox
New product success stories - Gourmet Biscuits
Technical corner - The Proof is in the Fermentation
FOUR INDUCTED TO BAKING HALL OF FAME
Food safety - Code Uniformity
Equipment innovations - Clean Efficiency
A dazzling new porto's
THE BAKING ORIGINS OF PORTO’S
Display innovations
THE EXPERIENCE ECONOMY
Where grab-and-go meets health
Chocolate & decorating - MCCAFE TAKES FLIGHT
Cakes - Mother’s Day Ideas
Breads - Sprouting Wings
INTERNATIONAL BREAD SYMPOSIUM
Pastries - DoughBoys Donuts
Foodservice - Breakfast Sandwiches
Product showcase
Classifieds
Formulation of the month - Kouign-Amann
bake - April 2017 - Contents
bake - April 2017 - 2
bake - April 2017 - 3
bake - April 2017 - 4
bake - April 2017 - 5
bake - April 2017 - Management - The Power of Schoox
bake - April 2017 - 7
bake - April 2017 - New product success stories - Gourmet Biscuits
bake - April 2017 - 9
bake - April 2017 - Technical corner - The Proof is in the Fermentation
bake - April 2017 - 11
bake - April 2017 - FOUR INDUCTED TO BAKING HALL OF FAME
bake - April 2017 - 13
bake - April 2017 - Food safety - Code Uniformity
bake - April 2017 - 15
bake - April 2017 - Equipment innovations - Clean Efficiency
bake - April 2017 - 17
bake - April 2017 - A dazzling new porto's
bake - April 2017 - 19
bake - April 2017 - 20
bake - April 2017 - 21
bake - April 2017 - 22
bake - April 2017 - THE BAKING ORIGINS OF PORTO’S
bake - April 2017 - 24
bake - April 2017 - 25
bake - April 2017 - Display innovations
bake - April 2017 - 27
bake - April 2017 - THE EXPERIENCE ECONOMY
bake - April 2017 - 29
bake - April 2017 - Where grab-and-go meets health
bake - April 2017 - 31
bake - April 2017 - Chocolate & decorating - MCCAFE TAKES FLIGHT
bake - April 2017 - 33
bake - April 2017 - Cakes - Mother’s Day Ideas
bake - April 2017 - 35
bake - April 2017 - 36
bake - April 2017 - 37
bake - April 2017 - 38
bake - April 2017 - 39
bake - April 2017 - Breads - Sprouting Wings
bake - April 2017 - 41
bake - April 2017 - INTERNATIONAL BREAD SYMPOSIUM
bake - April 2017 - 43
bake - April 2017 - Pastries - DoughBoys Donuts
bake - April 2017 - 45
bake - April 2017 - Foodservice - Breakfast Sandwiches
bake - April 2017 - Product showcase
bake - April 2017 - 48
bake - April 2017 - Classifieds
bake - April 2017 - Formulation of the month - Kouign-Amann
bake - April 2017 - 51
bake - April 2017 - 52
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https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
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