Original Chefsteps Laminated Dough

Hey all, does anyone have the OG Chefsteps Croissant/kouign amann dough recipe? I'm looking to practice lamination and want a 1 day dough for that.

Thanks in advance!

Joe

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Brandon_Byrd_40557

Isn't it on the website?

brian_martin2001

I think it was changed when they redid their croissant dough/laminated dough a few months back

Brandon_Byrd_40557

Ah, so I see. That's annoying. The updated recipe is clearly different than the one in the Kouign Amann video.The OG recipe was faster and didn't require diastatic malt powder (or milk, if I'm remembering correctly). My wife made the old recipe several times and it was a winner. I doubt I'll have them again unless the old recipe comes back. I tried searching using the Wayback machine at Archive.org, but was unsuccessful. ChefSteps should at least provide a link to the legacy recipes when they update them -- especially if the new versions are radically different in ingredients and/or technique.

brian_martin2001

Unfortunately this seems to be common practise with their recipes. This recipe, they did a wing sauce that got drastically altered, i, seem to remember a few others but can't recall the specifics off the top of my head.

montebello1964

It's very possibly still there, just not visible. So you can look at the website index and find it.

If it wasn't a premium recipe, it might also be on web.archive.org

ipreferale

I have it.

400 g Pastry flour, for dough
65 g Water, 120 °F / 49 °C
10 g Active dry yeast
60 g Butter, for dough
200 g Water, for dough
40 g Sugar, for dough
350 g Butter, for butter block
115 g Sugar, for butter block
20 g Pastry flour, for butter block
6 g Salt, for butter block

Pastry flour, for dusting a/n

joseph.morell

Thanks for all the responses guys!