Can adding butter or ghee late change the layering outcome?

Question

Discover how finishing fats lift flavors and improve mouthfeel in the final layer.

Answer 1

Adding butter or ghee late in the lamination process can disrupt the layering, leading to a less flaky and more dense final product. It's best to incorporate fats early and consistently.

Detailed Explanation:

The key to achieving flaky layers in laminated doughs like croissants or puff pastry is the distinct separation of dough and fat. This separation is created through a process of folding and rolling, where thin layers of butter or ghee are sandwiched between layers of dough. When the dough is baked, the water in the butter/ghee turns to steam, causing the layers to separate and puff up.

Introducing butter or ghee late in the process, after the initial lamination, can compromise this layering. The fat may not distribute evenly, leading to some areas having too much fat and others too little. This can result in uneven puffing, a denser texture, and a less defined layering structure. The gluten development in the dough may also be affected, leading to a tougher final product. For optimal results, incorporate the fat at the beginning and maintain consistent temperature control throughout the lamination process.

Pro Tip:

Ensure both your dough and butter/ghee are at the same cool temperature (ideally around 60-65°F or 15-18°C) before starting the lamination process. This prevents the butter from melting into the dough and ensures distinct, well-defined layers.