In the Puff Pastry recipe, I gave two methods for making the Flour Dough Element. In class, we followed the easy method in the mixer. We were not careful in controlling the amount of water we added and the result was a dough that was too soft and did not hold its shape. When I did the first roll-out to incorporate the Butter Packet, the dough was two thin and the butter broke through.
Lesson: The first method of mixing the dough by hand might give a better result since you have more control over the addition of flour and water. If using the mixer method, add water a small amount at a time.
Question 1: If you do get too much water in the dough, can you add more flour? We thought about it at the time, but we didn't try it.
Question 2: Now what am I going to do with this mess?
I put it in the freezer. Seems like a safe place for it.
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