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Re: Docking

From: Sarah Phillips
Date: 6/3/02
Time: 12:29:52 PM
Remote Name: 64.81.210.89

Comments

To prevent excessive puffing on certain pastries, the dough may need to be docked. This can be done by piercing the dough with a fork or by using a commercial docker.

For light docking, pierce the dough at 2" intervals. When minimum puffing is desired (e.g. Napoleon layers), pierce the dough at 1/4" intervals.

Last changed: June 03, 2007