These are rough notes, they probably won’t make sense without the context of the original recipe. Relative to that, this is double quantities.
Detrempe:
- 280g double-refreshed sourdough started
- Add:
- 50g dark brown sugar
- 100g milk
- Mix to dissolve the sugar in the milk
- Add:
- 100g plain white flour
- 160g strong white flour
- 8g salt
- Knead until it comes together a bit
- Add 50g butter, knead more until it’s somewhat smooth but the gluten isn’t fully developed
Tourrage:
- 280g butter
Dimensions:
- Roll detrempe to 10 x 15 inches
- Roll tourage to 7 x 9.5 inches
- Enclose, roll to 25 inch length, double fold.
- Rest
- Roll to 24 inches, single fold
- Roll to 18 x 12 inches, cut in half and shape.
Things to make with it:
- Pain au chocolat
- 70% chocolate, roll.
- Pain au beurre sale:
- Spread a little salted butter on it, roll into pain au chocolat shape
- Pain au raisin
- Soak sultanas (and sour cherries, if available), in orange juice or brandy
- Make a creme pat with egg yolks, sugar, cream.
- 2 yolks, 15g sugar, 30g cream
- Roll from the thin end
- Cut carefully with a bread knife: ideally freeze before this.
- Croissants
- Triangle, cut end, roll tight, bop on top, pull ends out.