I completely understand the thoughts on using a hard flour. From the posts I get the feeling this is a mistake or unprofessional.
Like I stated, this is my personal preference. I think being open minded and curious is what lead me to this basically no mix formula.
The last 20 seconds of paddling on high speed is just enough to bring out a little gluten. My formula would
crumble with a softer flour. It my be uncommon, but in the last two decades, selling thousands and thousands with two awards can't be that wrong.
I came back because I thought I would just throw up my formula for anyone who might be open minded or curious.
12 lbs. Hard flour
2 lbs. sugar
3 oz. Salt
10 oz. Baking Powder
6 lbs. Small Cubed Chilled Unsalted Butter
1 cup Fresh Lemon Rind
Mix with paddle until butter is pea size
Add 4 lbs. Whole Eggs Quickly, but not to splash. Middle Speed
Add 3 Qts. Heavy Cream Quickly, but not to splash. Middle Speed
When the liquid is gone, stop the mixer.
Paddle on High Speed for maybe 20 seconds.
On to lightly floured board to add taste ingredients.
I'm sure you all know how to manipulate a dough so it comes out more flaky than crumbly.
To keep from getting a dry product, we use floured hands with a somewhat sticky dough.
Who knows, they may even come out appealing. Even with hard flour :>)
Edited by panini - 9/16/16 at 7:36am