Puff pastry

Ingredients

1000 g of plain wheat flour T-512
100 g of table margarine (Favorit S 80%)
10 g of salt
30–50 g of yeast (depending on the method of preparation)
improver according to the dosage on the packaging
500–550 ml of cold water (350 ml cold water + 150 g ice flakes, at 3°C)
900 g of Favorit T/T-extra 80% fat for folding

Procedure

This is a dough prepared without yeast, made only from flour, water, and table margarine, with the optional addition of 1–2% vinegar (depending on the flour quality and processing method). The dough is well-kneaded, homogenized, plastic, and cooler than typical yeast dough. The temperature of the margarine and the dough should be approximately the same. The temperatures should range between 15 and 20°C. The dough should rest for at least 15 minutes to improve its physical properties.

Mixing the dough: 3 minutes slow + 4 minutes fast
Resting the dough on the table: 15–20 minutes
Folding the dough: 1×3 and 1×4 – rest in the fridge for 30–45 minutes, then again 1×3 and 1×4 – rest in the fridge for 30–45 minutes – resulting in 144 layers
Resting time of the final product before baking: approx. 15 minutes
Baking temperature: 210 to 220°C

Procedure: In the mixer, combine flour, salt, table margarine, and cold water (part of the water can be replaced with ice flakes). The consistency of the dough must always be adjusted to match the consistency of the margarine. Soft margarine tends to "leak" from the dough, while hard margarine stretches the dough and does not compress—this prevents the formation of an even fat layer and can tear the dough.

The finished dough is divided into the desired loaves and left to rest for 15 minutes on the work surface, covered with a clean cloth to prevent a skin from forming on the surface. After resting, the dough is shaped into a square and the laminating margarine is wrapped inside.

The dough is rolled out using a sheeter to a thickness of 10–9 mm and folded once in thirds. Then, the dough is rotated 90°, rolled out again to a thickness of 10–9 mm, and folded once in four.

After these steps, the dough is wrapped in plastic wrap to prevent it from drying out on the surface and placed in the refrigerator (not the freezer) for 35–45 minutes, so that the temperature of the dough and margarine can equalize and the dough can rest. After this time, the process is repeated, and the dough is again left to rest in the refrigerator for 35–45 minutes.

After completing all steps, the dough is ready for final rolling and shaping. Before baking, it is recommended to let the raw products rest on a baking tray for about 15 to 30 minutes (depending on the type and size of the product), brush them with egg wash, and only then place the final product into the oven.

The finished wrapped dough can be stored in the refrigerator for up to 2 days.