here's my latest test & i'm thrilled with the results. whether or not it's like an authentic kouign-amann, it's so damn good that i would make it again in exactly this way.
i used pamplie & since i've seen some photos of kouign-amann with their tops cross-hatched (gale gand recommends it too), i decided to give that a try. in bread school we used a lame, but i used an exacto blade.
what a difference it made on the inside of the cake. compare these photos (test #4 is on the top, test #3 on the bottom).
"drier" layers in #4 as opposed to coarse, slightly-wet crumb in #3. this is because the cross-hatch on top allowed some of the moisture to escape while it was baking. i suspect that's also why there was a lot more caramelization this time around. less moisture to hinder the caramelization process?
& i wanted to show you something. i cut the dough in half so i could bake 2 smaller (7") cakes instead of 1 (9"). this is what the dough looks like on the inside after 4 folds. layers & layers of dough & butter.
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