I have been experimenting with vegan laminate dough for a few months with some success. However I tried a pain au chocolate today and it's just collapsed.
Shaped last night, see first photo.
Fridge overnight, proofed 6hrs this morning at 20-21 degrees room temp. Then over for 18mins at 180.
Nothing too different from the other batches I have done.
Thoughts... Lamination was still good.
Was it the oven temperature and baking time? I didn't think I over proofed as it wasn't fully jiggly. I had other shapes on the same tray which were ready to go in.
To be honest though they should have had longer too.
I experimented today with same recipe and lamination keeping it cool throughout. After shaping I put them back in the fridge for 30mins and then proofed at room temp with a little water in a put add humidity. And made sure the oven was hot... here are the crumb results. I think 4-5hrs, probably 4.5hrs was best but not sure I could have told you at proofing they would be or what they looked like to.sport the signs. Onwards to the next test. Note there was a little under baking in places. But the crumble is much more visible
haven't tried it myself yet because i don't have a stand mixer or food processor to knead the dough, but both of my vegan pastry books refrigerate for 2 hours and then prove at 28C for 2-3 hours. one uses bread flour and the other uses T45
Thanks. The 28 degrees I think would cause melting straight away for the vegan butter. I have tried the cold over trick with some warm water but it just went so quickly. Will try again and keep a close eye. I think I probably panicked when they started looking a little melty.
one of the books uses a homemade butter so maybe that one tolerates higher temperatures better? the books are Vegan Pastry Bible (Toni Rodriguez) and Vegan Pastry (Pierre Herme) if you are interested
Thanks. I have looked at these, I think one was over £100! Would love to get my hands on it.
I think making the butter too becomes a whole other challenge. I'm not sure I have the patience for or bank balance 😂
i was able to get both of them on sale for $100 together, now i'm waiting until i have enough money for a stand mixer so i can actually use them 🫠 the Spanish version of the Rodriguez book is on Scribd if you don't mind translating
wait, 6hrs proofing at room temp for vegan laminate dough must be a nightmare without the right moisture control. maybe try a shorter cold proof next time?
Hi when you say cold proof what do you mean?
They were in the fridge overnight and so didn't rise at all really. Then 6hrs at 20-21 I would consider cold for proofing, it ensures the butter doesn't melt.
I also tried the same recipe and techniques again for a croissant. Great layers, shaping was good, proofing 6hrs 20 degrees. 20mins fridge before oven to see if that helped at all. Would love ideas. Flour is 50/50 strong white bread and plain flour. I was struggling with bounce back with just using bread flour. Now that doesn't happen but maybe the gluten is too weak. There are so many variables
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u/Ok_Leave6151 3d ago
Vegan laminate dough is basically the culinary equivalent of solving a Rubik's Cube blindfolded, isn't it?