Really flaky, shattering flaking! Really is a cross between puff pastry and pie crust. I did have to add a few more sprinkles of water to the dough in the beginning. Since the lamination process is easy and fast, my dough stayed cool at each step. I halved the recipe, refrigerated 15 minutes after the last roll out, used for a small galette, froze 12 min before baking at 400F at middle lower rack for 35 min and browned the crust more at 410F at highest rack for 4 minutes.
Fascinating. Thanks for sharing. I will try this recipe. And I love the idea of using alcohol as a way to control gluten.
Really flaky, shattering flaking! Really is a cross between puff pastry and pie crust. I did have to add a few more sprinkles of water to the dough in the beginning. Since the lamination process is easy and fast, my dough stayed cool at each step. I halved the recipe, refrigerated 15 minutes after the last roll out, used for a small galette, froze 12 min before baking at 400F at middle lower rack for 35 min and browned the crust more at 410F at highest rack for 4 minutes.
What temperature should I use in the oven ?
Can I use the dough for mille feuille?