This is a dough made with yeast from chilled flour (if required by the processing method), water (50% water and 50% ice flakes), salt, sugar, and eggs. The dough is well-kneaded, homogenized, plastic, and cooler than regular yeast dough. The temperature of the margarine and the dough should be approximately the same. The temperatures should range between 12 and 15°C. The dough should rest for a maximum of 10 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 another 30–45 minutes – results in 144 layers
Resting time of the final product before baking: approx. 15 minutes
Baking temperature: 210 to 220°C
Baking time: 12–15 minutes depending on the type of product
Procedure: In a mixer, combine flour, salt, table margarine, and cold water (some of the water can be replaced with ice flakes). The consistency of the dough must always be adapted to the consistency of the margarine. Soft margarine tends to "leak" from the dough, while hard margarine stretches the dough and does not compress – it fails to create an even fat layer and can tear the dough.
The finished dough is divided into the desired loaves and left to rest for a maximum of 10 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.
3×3 Folding
This method is used when we want the product to have smaller pores.
The dough is rolled out using a sheeter to a thickness of 10–9 mm and folded in thirds. Then the dough is rotated 90°, and the rolling and folding process is repeated. Finally, the dough is rotated 90° once more, rolled out again, and folded in thirds. This creates 27 layers (3×3). The dough is then wrapped in plastic wrap and placed in the refrigerator to rest for 35 minutes.
After completing all steps, the dough is ready for final rolling and shaping. Once the products are formed, they are placed in the proofer for 40–45 minutes. After proofing, the product is brushed with egg wash (if needed), and the risen product is placed in the oven.
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