When i left it to rise it didn't seem to do anything for the first 1 and a half hours.Eventually it took over 2 and a half hours.
Mashing the butter and lard together proved to be a messy business and i don't think i really mixed the two together well enough.
Maths has never been my strong point so rolling out the dough to a rectangle 45x15cm proved interesting to work out.I covered the dough with the butter and lard mixture and did the required folds and this seemed to go alright.When i did the procedure again it didn't seem quite right but never mind i thought.By the third time of doing it i found that the dough was extremely long and i struggled to get it in the fridge.Everything else seemed to go okay and i put the pieces onto the baking tray and placed them in the oven.They soon started to make a crackling sort of noise so i thought i better investigate.When i looked at them the fat was oozing out onto the baking trays.I was to find out the reason why from Mrs Monday Baker.She asked me how i had folded the dough and when i told her she said that i had folded the dough in the wrong directions.This was why the fat was oozing out as the sides were not sealed.This also explained why the dough ended up in a long sausage shape rather than a rectangle shape.I left them in the oven for the suggested time but this proved not to be long enough.They did not seem to want to go golden brown and crisp on top.I think i had to leave them in for about another 10 minutes or so.
Amazingly after all this they didn't turn out to bad.They looked nothing like the picture in the book but they were lovely sliced and toasted then slathered in a nice dollop of homemade strawberry jam.
Ingredients
675g white flour.
1 and a half teaspoons of salt.
7g yeast.
1 tbsp caster sugar.
350ml cold water from the tap.
150g unsalted butter ,at room temperature.
150g lard,at room temperature.
Recipe
1.Mix the flour,salt,yeast and sugar in a large mixing bowl.
2.Make a well in the centre and pour in the cold water.
3.Mix with your hand to make a soft but not sticky dough mixture.
4.Turn the dough out onto a floured surface and knead thoroughly for ten minutes.
5.Return the dough to the bowl and cover with a damp tea towel.
6.Leave to rise,until doubled in size,for 1and a half to 2 hours.
7.Mash the butter and lard together until fairly evenly mixed.
8.Divide the mashed up butter and lard into 3 equal portions.
9.Take the dough from the bowl and punch down to deflate.
10.Roll out the dough on a lightly floured surface to a 45x15cm rectangle.
11.Dot the top two thirds of the rectangle with one portion of the fat mixture.
12.Fold the uncovered bottom third of the rectangle up over half the fat covered dough.
13.Fold the top third of the dough down to make a 3 layer dough sandwich.
14.Seal the open edges by pressing down with a rolling pin.
15.Wrap the dough in clingfilm and chill in the fridge for thirty minutes.
16.Repeat steps 10-15 again.
17.Repeat steps 10-15 again.Each time roll out the dough with the completely enclosed side on your left.
18.After chilling the dough for the final time remove from the fridge and cut into 20 equal pieces.
19.Shape each piece into a ball and slightly flatten.
20.Arrange well apart on the lightly floured baking trays.
21.Place the trays in the fridge and chill for 20 minutes.
22.Meanwhile preheat the oven to 200 degrees c/400 degrees f/gas mark 6.
23.Remove the trays from the fridge.
24.Cover the trays and leave till slightly risen and puffy,about 20 to 30 minutes.
25.Bake in the oven for 20-25 minutes,until golden brown and crispy on top.
26.Transfer to a wire rack to cool.
27.Eat warm the same day or freeze.They will keep for up to a month.
The Monday Baker
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