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Folded Breads

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By Anne Willan

Published 1989

  • About
Folded breads are rich yeast breads taken one step further: the dough is layered with butter so that the richness of brioche is combined with the flaky lightness of puff pastry. The most famous examples of folded breads are croissants and Danish pastries.
To make folded breads, the dough is sandwiched with butter and repeatedly rolled and folded in three, so that it is “turned” in the manner of puff pastry. This process distributes the butter throughout the dough in dozens, sometimes hundreds, of paper-thin layers, depending on the number of rollings. During baking, the moisture in the butter is trapped between the layers of dough and thus converts to steam, causing the dough to puff up. As baking continues, the dough dries and is transformed into flaky layers. Folded doughs are unsurpassed in their delicacy, lightness, and rich, buttery flavor.

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