Name: Inverse Puff Pastry
Yield: Makes 11 lb 13 oz/5.36 kg
Ingredients: bread flour; butter; salt; butter; cake flour; water

Preparation info

Appears in

Published 2015

Ingredients

Method

To prepare the water dough, combine the flour, salt, water, and butter on medium speed with the dough hook attachment until completely blended, about 8 minutes.
Form the dough into a rough rectangle 8 by 24 in/20 by 61 cm and transfer it to a parchment-lined sheet pan. Press the dough into the sheet pan, wrap it tightly in plastic wrap, and let it relax under r

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