This one’s simply an instructional post where we see Chef Marina Brancely making a puff dough. This video was uploaded to YouTube by Chef Ciril Hitz, who also posted the ingredients list with the video in the comments section. Unfortunately, the YouTube comment section severely lacks any formatting ability and the results were a little garbled. So I thought I’d repost the recipe in a neater table format here and make it a little more readable for people.
As you watch the video, you’ll see Chef Brancely add white wine to the dough. Say what? Yes, a little white wine, specifically for its acid content. Why add an acid to the dough? Chef Hitz explains:
Acid build strength in doughs without having to mix it more, however the more that you add the weaker the gluten membrane becomes so it is of great importance that once acid is added that it be in the right proportions.
First, let’s watch the video:
Now, the formula which I’m giving in weights as well as including Bakers’ Percentages:
(As always, mouse over the grams to get the converted ounces)
If you would like to know how many cups or teaspoons all these are, sorry, I only have weights. You don’t want to be assuming that these are volume ounces, either; an 8 ounce measuring cup of flour doesn’t weigh eight ounces after all (more like 4.5). Here’s where I would urge anyone who wants to really get into baking to please consider investing in a scale and learning to use weight for measuring. I’ve previously posted my thoughts about why weighing is a much preferable way to bake which you can read here.