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Reverse Method? Rolled-Out Dough?

I'm taking a baking class and last night my instructor mentioned something she called "rolled-out" dough. Then she reminded the class about laminated doughs and rolled-in doughs where the fat is "rolled-in" to form the layers like in croissants and pastries. She said "rolled-out" is the opposite, though I can't imagine what that would be. She called it a "reverse method." I didn't understand her explanation and I was hoping somebody in this forum could shed a little additional light on the subject. It is, as she said, not in our book. Does anybody want to help me with this one? Thanks.
Reply to
Richard Hollenbeck
look up croissant recipes. The are in the classic French way made from a rolled dough that is spread with real butter, folded over on itself rolled again then repeat the butter/fold over/roll a number of times. Julia Child's did it quite well, because, i have always assumed this was a classic French pastry methodology.
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Laura

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Reply to
Laura

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