{"id":1411,"date":"2013-06-26T00:36:49","date_gmt":"2013-06-25T22:36:49","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1411"},"modified":"2013-06-26T00:37:54","modified_gmt":"2013-06-25T22:37:54","slug":"tip-do-not-make-a-ball-to-store-tart-dough","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/tips\/tip-do-not-make-a-ball-to-store-tart-dough","title":{"rendered":"Tip: do not make a ball to store tart dough"},"content":{"rendered":"<p>What <strong>granma<\/strong> would recommend after kneading a tart dough is:<\/p>\n<p>[quote]Give the dough a ball shape and store it in the fridge[\/quote]<\/p>\n<p>Now, although this is <strong>still common practice<\/strong> in many households, it might not the best thing to do.<\/p>\n<h3>Why is it giving the dough a ball-shape wrong?<\/h3>\n<p>Let me get this straight: whatever shape you give the dough, you will survive anyway, but consider this&#8230;<\/p>\n<ul>\n<li>While kneading the dough, <strong>you work hard to prevent too much gluten from forming<\/strong> (e.g. you add the flour at the end in the sweet tart dough, or you isolate the flour completely with butter in the shortbread tart dough)<\/li>\n<li>Too much <strong>gluten will make the tart tough<\/strong> and definitely less flaky<\/li>\n<li><strong>Gluten<\/strong> is first formed when you<strong> hydrate flour with liquids<\/strong> (water, eggs&#8230;) and <strong>keeps on developing<\/strong> when you knead the dough or simply <strong>roll it out<\/strong><\/li>\n<\/ul>\n<p>Got it? The more you have to roll the dough out, <strong>the more gluten your dough will have<\/strong> in the end.<\/p>\n<p>For this reason, the best pastry chefs in the world (and I) think that <strong>giving the dough a relatively-flat shape is the best solution<\/strong>. This way you won&#8217;t have to work too much after the rest time in the fridge and your dough will remain <strong>deliciously flaky<\/strong>!<\/p>\n<div id=\"attachment_1410\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Shortbread-tart-dough-Step-06.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1410\" class=\"size-full wp-image-1410\" alt=\"Don't give tart dough a ball shape\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Shortbread-tart-dough-Step-06.jpg\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Shortbread-tart-dough-Step-06.jpg 1200w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Shortbread-tart-dough-Step-06-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Shortbread-tart-dough-Step-06-1024x682.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/a><p id=\"caption-attachment-1410\" class=\"wp-caption-text\">Don&#8217;t give tart dough a ball shape<\/p><\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What granma would recommend after kneading a tart dough is: [quote]Give the dough a ball shape and store it in the fridge[\/quote] Now, although this is still common practice in many households, it might not the best thing to do. Why is it giving the dough a ball-shape wrong? Let me get this straight: whatever<\/p>\n","protected":false},"author":1,"featured_media":1410,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[247],"tags":[249,248,206,204,686,692],"class_list":["post-1411","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tips","tag-gluten","tag-shortbread-tart-dough","tag-sweet-tart-dough","tag-tart-dough","tag-tarts","tag-tips"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/1411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=1411"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/1411\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/1410"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=1411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=1411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=1411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}