Mar 23 • General discussion
New Raw Talk: The Secret to Perfect Sablé
Hey Crew,
I’ve just dropped the first technical breakdown in our Raw Talk folder. This isn't just about making dough; it's about the "Trade Secrets" that separate an apprentice from a master.
Why this matters: The rubbing-in method is the foundation of almost all short-crust pastry. If you get the temperature or the texture wrong here, the bake will never be right.
Inside this video, I’m showing you:
- Why we use cold fat (and why your palms are the enemy).
- How to spot the perfect "breadcrumb" stage.
- The science behind the fridge rest (don't skip the grind!).
The Challenge: I want you to watch the clip, I will place it here and will also go into the 'Technical Archive' Classroom - in the 'Raw Talk' folder,.
Try a batch this week, and post a photo of your "breadcrumb" stage right here in the comments. Let's see that texture.
Master the craft, one edge at a time.
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New Raw Talk: The Secret to Perfect Sablé
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