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Has anyone ever noticed that when watching a demo on the net or whatever, the tarte/pie dough rolled out by the chef is smooth and never tears?

 

What I've been doing is when I get home with my one pound box of unsalted butter, I make four separate tarte doughs in the same session: three for tartes and one for quiche.  The difference between the tarte and quiche dough is both in the seasoning and the proportions.  For the tartes I use the 3:2:1 ration by Ruhlman and for the quiche I scale up the flour to 7oz instead of 6oz and scale up the fat (and moisture) accordingly.  The extra fat consists of lard added to the butter.  This is because the quiche mold is a high walled mold and therefore could use a bit more dough.

 

The four separate doughs are then wrapped individually and placed into the fridge overnight to allow for better hydration into the flour.  All are then frozen for a week or two prior to defrosting and rolling out.  This procedure has resulted in a dough that rolls out 'perfectly', no tears and perfectly smooth in appearance.  I really don't observe any chunks of butter within the "aged" dough as opposed to if I'd just made, chilled, and rolled the dough in the same session.

 

FWIW I use a french style rolling pin, tapered, as it allows a bit more finesse in evening out the dough's thickness.


Edited by kokopuffs - 4/29/14 at 7:35am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply