Overheard someone at King Arthur Flour say they age their butter for 3 weeks before baking

I was picking up supplies last weekend and two bakers were talking about how they leave butter in the fridge uncovered for 21 days to dry it out slightly. Tried it with a batch of scones this morning and the flake was way better than usual. Anyone else do this or am I chasing some weird trend?

2 comments

2 Comments

oscarb7726d ago

Gotta try this myself now lol. I left a stick of butter in the fridge for like a week and a half once just cause I forgot about it and my pie crust came out way flakier than usual. Never connected the dots until now. Three weeks seems like a long time but if it dries it out enough to cut back on steam during baking that makes total sense for scones and biscuits. I bet it would work even better for laminated doughs since you want those layers to stay separate. Gonna throw a few sticks in the back of my fridge tonight and see what happens.

terrybennett26d ago

Heard a pastry chef say dry butter makes way better croissant layers.