A fast laminated dough for turnovers, palmiers, and savoury covers. Large butter pieces create lift without a separate lock-in. Yield: about 1.1 kg dough. Best used within 24 hours or frozen after the final rest.
Yield: 1 portions · Prep 80 min · Bake 30 min
Ingredients
500 g plain flour
375 g unsalted butter
250 ml water
10 ml lemon juice
10 g fine sea salt
Method
Keep it cold Cut butter into 2-3 cm pieces and chill firm. The finished dough should show visible butter sheets.
Mix shaggy dough Mix flour, salt, water, and lemon juice just until shaggy. Add butter pieces without breaking them down too far.
First fold Press into a rectangle and complete one book or letter fold. Use flour sparingly and brush off excess.
Build layers Give three more turns with rests as needed. If butter softens, chill immediately rather than forcing the roll.
Rest Rest the completed dough at least 1 hour before cutting so layers relax and bake evenly.
Bake Bake at 190-210°C until thoroughly crisp. Underbaked rough puff collapses quickly as steam condenses.
