I’m so excited about trying these - I had them in Majorca last year and can’t wait to recreate them! Plus very excited about the KP+ flavour variation!
I live in LA and our temperatures are around low-mid thirties and nowhere close to the English summer temp, how does that affect my proof timing? Cheers-Kiran
Hey Kiran. Ooooooh! Well, you have a few options. You could either shape and put in the fridge overnight then proof it first thing in the morning when you wake up before it's too warm - I just checked the weather in LA and it looks like an ok temp for this recipe before 10AM . Another option is to proof at room temp for 30 min - 1hr to 'get the yeast going' at your high ambient temp (so its just a little puffy) then put into the fridge to finish proofing, probably another few hours. This way you kickstart the fermentation without risking the whole thing melting and getting greasy. Does that make sense? xx
I’m so excited about trying these - I had them in Majorca last year and can’t wait to recreate them! Plus very excited about the KP+ flavour variation!
Yay Sue I'm so glad; I was HOOKED on these last week!!!
These look great! I’m a big lard fan - and still make shortcrust with it if I’m not dealing with vegetarians...
YES JENNIE. It is actually so good isn't it. Lard FTW! Also lol at 'dealing with' hahahaaaa tell me how you really feel! haha
I love many vegetarians dearly, ofc 😁
Hello Nicola
I live in LA and our temperatures are around low-mid thirties and nowhere close to the English summer temp, how does that affect my proof timing? Cheers-Kiran
Hey Kiran. Ooooooh! Well, you have a few options. You could either shape and put in the fridge overnight then proof it first thing in the morning when you wake up before it's too warm - I just checked the weather in LA and it looks like an ok temp for this recipe before 10AM . Another option is to proof at room temp for 30 min - 1hr to 'get the yeast going' at your high ambient temp (so its just a little puffy) then put into the fridge to finish proofing, probably another few hours. This way you kickstart the fermentation without risking the whole thing melting and getting greasy. Does that make sense? xx
Thanks for all those options, makes perfect sense. Also, thank you for all the hard work and genius deep dives. Much appreciated
Hi! When you say ideal ratio is 25% butter, does that mean in both of the mixes? For both the dough and the spreading?