Last week in the forum, discussions centered around the technical intricacies of baking and the artistic expression it allows. Members revisited the classic mille-feuille, delving into the precision required to achieve its many delicate layers. Creativity also emerged as a key theme, with bakers sharing ways to balance innovation and tradition in their work. The exchange of techniques and ideas highlighted the continuous pursuit of mastery in the craft.
This Week’s Hot Topics
Why mille-feuille if I count 729
A lively discussion unfolded about the mille-feuille’s intricate layer count. Bakers debated the classic technique and its mathematical precision, sparking a conversation on achieving perfection in pastry. Read more here
Creativity that serves the bake
This thread explored how bakers can infuse creativity into their work without sacrificing the fundamental aspects of baking. The balance between innovation and tradition was a focal point, offering insights into modern baking challenges. Read more here
Looking forward to another week of shared knowledge and passion. Keep experimenting and sharing your experiences!
On the “729 layers” debate, the one thing that tightened my mille-feuille was swapping half the bench flour for rice flour — keeps the laminations crisp without toughening or gray streaks. It stays true to the classic, but if your kitchen’s really dry, brush off any excess before the last fold so it doesn’t dust the edges.
For clean, even layers I bake the puff sheets “under weight”: perforated mat + parchment, dough, parchment, then a second sheet pan on top for the first 12–15 minutes at 400°F — , it’s the only thing that stops blowouts for me. I finish uncovered and dust with a little powdered sugar to caramelize; if you don’t have a perforated mat, parchment on both sides still works, @crispquest.
Six single turns gets me to the “729” sweet spot, but the real win is a long rest after the third — “stop when the dough says stop” — and if the butter tightens, I park it 10 minutes before rolling again; pushing through just marbles the layers… If your room runs warm, use shorter passes with more rests instead of colder dough, or you’ll get shatter instead of lift.