Touring

Toured dough in the cut.

Touring or soaking is the work of drawing fat in layers into a base dough. The result of the process is a batter .

Single / double tour

Bakers and pastry chefs speak of single and double tours:

In a simple tour, the finished sheet of dough is folded twice, so that there are three layers with a total of 9 layers (left in the illustration).
In the case of a double tour, the baker folds the plate in four layers with a total of 12 layers (on the right in the illustration).

Similar to the production of Damascus steel , this layer composite is subsequently lengthened and folded several times. The direction of pull when rolling out (rolling) is rotated by 90 ° each time, so that the dough is evenly loaded and does not tear.

A puff pastry usually gets two single and two double tours. In the end, it consists of 3 × 3 × 4 × 4 = 144 layers of fat and 288 layers of dough. The inner layers of dough are connected in pairs to form one (see Fig.) - that leaves 145 layers of dough (143 inner double layers plus the two outer layers), one more than fat layers.

The widespread assumption that puff pastry consists of over a thousand layers probably comes from the French name mille feuilles (thousand sheets) for puff pastry. The classic preparation with six simple tours, however, already has 3 ⁶ = 729 layers of fat and thus 730 layers of dough.

The type and amount of tours depends on the dough to fat ratio: the more fat the dough contains, the more tours can be performed.

Example on 1000 g dough:

200 g fat = 2 easy tours = 9 fat layers
300 g fat = 1 single + 1 double tour = 12 layers of fat
900 g fat = 3 single + 1 double tour = 108 layers of fat.

Calculation formulas

Every simple tour triples the number of previous (fat) layers:

{\ displaystyle x_ {e} = 3 ^ {m} \ cdot x_ {0}}

With

the number of layers of fat after completing all easy tours ${\ displaystyle x_ {e}}$
the number of initial layers of fat (usually 1) ${\ displaystyle x_ {0}}$
the number of easy tours, ${\ displaystyle m}$

and every double tour quadruples the number of previous (fat) layers:

{\ displaystyle x_ {d} = 4 ^ {n} \ cdot x_ {e}}

With

the number of fat layers after performing all double tours ${\ displaystyle x_ {d}}$
the number of double tours. ${\ displaystyle n}$

Picture gallery

The basic dough that has not yet been rolled out (in this example a yeast dough )
The drawing fat is placed on the now rolled out base dough
The outer edge of the base dough is wrapped around the drawing fat sheet.
The dough that is created from the base dough and the drawing fat is rolled out. He gets an easy tour. The left edge of the rolled out dough is folded towards the middle. The right edge is placed flush with the left edge.
When the dough is rolled out to the desired size, the left edge is tucked in a little. The right edge is turned in up to the left edge.

Individual evidence

↑ Sonja Ott-Dörfer (Red.), Bärbel Schermer u. a .: Das Große Buch vom Backen , Teubner, Munich 2012, pp. [84] - [87].

[1] Sonja Ott-Dörfer (Red.), Bärbel Schermer u. a .: Das Große Buch vom Backen , Teubner, Munich 2012, pp. [84] - [87].