seemed too clunky to be right & it's been bothering me ever since.
there were a couple of ideas to borrow from croissants, like adding turns to the folds & pounding the butter into a sheet instead of distributing it in chunks, but i decided it would be way more fun to search french/breton websites & blogs for recipes & throw them into babelfish for a loose translation:
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To start, make warm water with a sugar grip and water yeast there. Incorporate the flour then and knead until obtaining a quite smooth and homogeneous paste. Let the paste raise during one hour to the shelter of the draught in a tepid place... The hour is now past. Light your furnace and make preheat it around 200°C. During this time, spread out first once the paste and distribute butter in pieces on all its surface. Here are which is made?! Very well... Powder with sugar and fold into four whole while making swivel the whole of a half-turn as for a puff pastry. Réabaissez again the paste and start again the operation. On the whole, this operation will have had to be carried out four times. At present, place the paste in a well buttered mould, whitewash surface with beaten egg and put at the furnace for 25 minutes. Let cool the "cake with butter" (significance of Kouign-mercy into Breton) so that it is tepid and taste it.
anarvorig.com
---> mostly the same with the butter distributed in chunks, but they're folding the dough into 4 (not 3 twice), they're also giving it a turn like you do for croissants & they're doing this 4 times, not twice.
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To spread out the bread dough (rising) in a circle approximately 25 cm in diameter. To paste with half of butter. To powder with half of sugar. To fold into 4. D-to spread out. To distribute the remainder of butter, then the remainder of sugar. To fold into 4. To spread out in a mould of diameter 24 or 26cm of diameter. To powder with a little sugar. To charge with 180°C during approximately 45 minutes. The cake must be well gilded. To unmould on a plate immediately. Attention, the sugar caramelized with butter burns.
bergablogue
--->distributing the butter in chunks, twice, also folding in 4, no mention of turn & is anyone chilling in between the folds?
what does Réabaissez mean?
Réabaissez is not translatable.
trying to remember back to french class how about Réabaisser?
nothing.
baisser = lower, turn down-- could that mean chill?
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finally we have mention of a refrigerator & One needs 4 turns on the whole, although we can't understand practically anything else that's being said:
To water yeast in water. To carry out the paste by mixing the flour with yeast diluted in water, let rest 20 mn. Tourrer as an ordinary feuillettage for the 2 first turns use flour. Butter ramoli must be mixed with the caster sugar before being added. Let rest with the refrigerator 30 minutes then réaiser the two last turns with caster sugar which you will liberally powder on all the paste. Butter and sweeten a mould and deposit the paste inside by spreading out it with the hand so that it marries the shape of the mould. Let push 20 more mn. Gild surface and again powder with caster sugar to cook with 200°c approximately 40 mn. The Councils Kouign amann (Litéralement cake of butter) was born at the 19 2nd century in a pastry making from Douarnenez. To carry out a good kouing mercy you need a fresh yeast and a butter 1/2 farm salt. At the time of the incorporation of butter one needs qu"il is ramoli and mixed with the caster sugar. One needs 4 turns on the whole, 2 with flour and 2 with Bien sugar to let put back the paste after each tourrage with the refrigerator.
patiss.com
---> in conclusion, next time i'll do 4 turns (4 folds per), chilling in between.
i have a plan. it's a mission.
