Puff Pastry

Weight Ingredients Method

Group 1 2,000g Bakers flour Place in a mixer with a
20g Salt dough hook & mix until
850g Water (Variable) clear, approx.. 4 mins

Group 2 1,200g Peerless Buttery Spread Scale of for Lamination

4,070g

Roll out the dough from Group 1 on the sheeter, until about 40 cm
square , place the Pastrex hard on the dough & fold up the corners to
encase the Pastrex. Sheet out to approx. 70cm long & give 1 half fold,
then turn the dough 90 degree then sheet out once more to approx..
70-80 cm, then give one more half fold , place in a plastic bag & rest
in the fridge for 10-15 minutes. Then give another two folds just as
before, place back in the fridge for 10 minutes. Ready to roll out to
the desired shape…