Hi, I am a pastry baker, and the job I am now working has me for the first time working with puff pastry. I know that in the past the dough had been sheeted to a thinner size than we are doing it now, and i think it would rise better if thinner, but most of the time, it's in trying to get it that last notch thinner (#3 on my sheeter) that it almost invariably wraps itself around the roller and becomes a buttery mess, unless I put far too much flour on it or it is chilled to the point that it's almost too stiff and cracks along the edges.
It seems that the girls that had been making this dough before me (and taught me) got around that by just leaving it thicker, also they made the dough far stiffer than I see on any videos I've seen, which makes it a little easier to keep cold but then it seems too stiff at times (may be a reason our puff does not puff as well as it should)
Everytime i go look at the CIA video, or others on youtube, the dough always looks so soft compared to ours, even when a sheeter is used, and they dont seem to be rushing to get it done before it warms up either, which i have to do if i make it that moist (or is it too stiff because we are just kneading it too much initially?)
Oh, the other thing is they'd told me to laminate 6 times (one a book turn and 4 trifolds) I did the math recently and thats an awful lot of layers! I think one video said 5 times - others don't seem to specify. If there's too many layers would that be making it more likely that final thinness would be so easy to mess up?
any advice would be helpful. I have read a lot of info on the internet and the other posts on here, so no need to reexplain whats already been said, but if anything about this particular problem comes to mind id appreciate the help.