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.
Reverse Method? Rolled-Out Dough?
Apr 03, 2007
1 Replies
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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