I am making my Second Annual Kouign Amann Attempt™ this week. Some questions for those who have been through the dough lamination gauntlet and come out alive:
(1) What is the consensus on sugar-in-the-butter-block? Some commenters truly hate this idea. But I have never been one to second-guess Grant. Thoughts?
(2) What is the ideal temperate range prior to first lamination? Second/third turn? I hear a lot of guidance around dough and butter needing to be of equal temperature (or equal pliability), but can I just use a specific temperature as my guide? I've never been a great judge of pliability.
(3) It seems the advice is to allow the dough to rest for a a day or two before lamination. My plan is to form the dough Thursday night and then refrigerate until Saturday morning. Saturday evening is Game Time, so I only get one shot at this.
Any thoughts/advice/well-wishes are greatly appreciated. If I bring another tray of sugar-salt rolls to Friendsgiving dinner after promising kouign amann, I doubt I will be given a third chance.
