The secrets of my success: (1) Lagusta's recipe and its use of coconut oil, (2) it not being the middle of summer this time, (3) letting the dough spend each rest period in the fridge.
I used mostly refined coconut oil, but some non-refined. They tasted great -- not coconutty specifically, just delicious. I found the dough really easy to work -- I think that Lagusta's suggestion of refrigerating it for 10 minutes between turns is really helpful. Depending on the temperature of the house, I think next time I might let them have most of their final rise in the fridge (say an overnight rise, with an hour to warm up before baking.) As it was, although the coconut oil was fairly solid in the morning when I started, by afternoon when they were rising, it was melting out.
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