Motherdough's Rough Puff

Step 1

Place discard, flour and salt in a blender

Step 2

Blitz to a powder

Step 3

Transfer the flour mixture to a bowl. (We have used a chilled glass bowl)

Step 4

Grate the cold butter over the flour mixture in the bowl

Step 5

Use a fork to stir through to coat the butter with the flour mixture

Step 6

Sprinkle on a little of the iced water at a time, mix gently with a fork until the flour starts to clump

Step 7

If it is still very dry and floury, sprinkle on a little more water at a time until the mixture is clumping nicely and humid. It must not be wet.

Step 8

Gently knead the dough to bring it together. Do not over-work

Step 9

You want the dough to remain uneven and the marbled butter must be clearly visible in the dough

Step 10

Transfer the dough to wax paper or plastic

Step 11

Wrap closed and chill in the fridge for 1 hour

Step 12

On a lightly floured surface, roll the dough out into a thickish rectangle and fold one third | two thirds, cover and return to fridge for 30 minutes

Step 13

Remove from fridge, roll the dough into a rectangle 5mm thick. Roll up and down the seam, not across. Again fold one third | two thirds repeat the rolling and fold process 3 times. (If it is hot in the kitchen, or if the dough is warming up, fold up, cover and chill for 15 minutes in between)

Step 14

With each roll & fold the dough will become smoother but the marble effect will still be visible. When completed rest the dough in the fridge for 30 minutes before the final roll

Step 15

Flour your board to avoid sticking. Remove the dough from the fridge and roll to 3-4mm thick

Step 16

The best way to move the dough is to roll it around your rolling pin to avoid it tearing

Step 17

Use or freeze immediately. If freezing, place on a sheet of wax paper and roll up so that the paper interleaves the dough. Use within 2 months. To bake, use as per the recipe instructions. In general we advise the use of a perforated pan. Brush with an egg wash for colour. Bake at 220ºC fan on for the first 10 minutes and reduce to 190ºC for the rest of the bake. Total time will depend on whether the pastry is filled, as a pie for example, or as sheets to use for mille foglie for example.