The Reason for Docking in Baking

one important element in making some pastries is having a thin but flaky dough just placing the dough on a sheet and baking results in a tall pastry with large air pockets one way to prevent this is to dock the pastry dough by poking small holes over the entire surface these holes help steam escape and interrupt the formation of large bubbles for a pastry that is still flaky but much thinner my favorite way however is to place a ceiling on how high the pastry can rise use mason jar lids to provide just enough of a gap between the bottom sheet and those placed on top to weigh it down this time the pastry still stays extra flaky and crisp but is the perfect height to be layered with other fillings for a final dessert

Channel: benjaminthebaker

Views: 668,962

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Id: grhzu2x14M8

Length: 0min 37sec (37 seconds)

Published: Mon Jul 31 2023