Laminating Dough For Croissants
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The dough can rest for 4 hours or overnight in step 5 and again in step 11.
Laminating dough for croissants. They are made from laminated dough. You can also freeze the dough after the 3rd turn in the lamination process after step 10. Automatic dough laminator line with 2 freezing tunnels for puff pastry and croissant ce rules industrial dough laminator machine with customizable make up line industrial laminated dough block laminator 200 kg volume dough mixer bowl lifter. Hi bakers i have a question about laminating croissant dough well this also apply to any laminated dough in general.
We recently hosted bakery owners andy and jackie king at our baking education center here in norwich vt where they taught a delightful class in laminated dough the multi layered buttery dough used for croissants and other wonderful pastries. This 3 layer dough butter dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. When i am laminating dough it seems that there are a lot of dough i have to trim off because the butter sheet won t spread to the corner of the dough currently i use 45 butter in form of butter sheet 14 in the dough and 60 hydration. The secret to a great croissant is laminated dough.
The two most common types of laminated dough are puff pastry and croissants. The process of laminating dough to make croissants isn t particularly difficult you re mostly rolling things out and chilling them and rolling them out again but it is both time and space. How to laminate dough. And whether you have one in cape town or tokyo all croissants have one thing in common.
Puff pastry is the simplest form of laminated dough with just butter folded into a basic dough of flour water and salt croissants take it one step further and add yeast and milk to the dough which make the pastries richer rise more and end up more bread like danishes palmier cookies kouign amann and sticky. Lamination is the process of folding and rolling butter into dough over. Croissant dough pâte à croissants or pâte levée feuilletée is made by repeatedly rolling and folding a leavened puff pastry dough that contains lots of chilled butter. Croissants are perfect for getting started ahead of time.
Thin layers of butter folded between layers of dough flattened and folded and flattened and folded again to achieve ideal buttery flakiness.
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