Lamination of Croissant Paton in Sheeter

  1. Make sure all exposed butter is covered with dough (may not be that necessary)
  2. For the first roll (widening), feed the dough in the same direction of the fold
  4. Once the paton is wide enough (squareish), turn it 90ยบ and continue rolling until it is 4:1 (if book folded)
  5. Perform a book fold, stretching when needed to avoid gaps
  6. Let it rest 45' wrapped in the fridge before performing the next (and last) letter fold






Comments

Post a Comment

Popular posts from this blog

Assessing Croissants

Image
A few things to have in mind when evaluating Croissant's quality: Colour, shape, rise can be judged from the outside appearance. For a better idea, sometimes the croissant has to be cut, this will show things like: Alveole size and distribution: Short mix will create bigger and irregular alveoles. An intensive mix will show smaller but regular alveoles. Honeycomb: There should be nice, large alveoles, and dough layers should be thin and separated NOTE: Always wait until the bread has cool down completely (no more moisture inside) before cutting it
Read more

Cutting and Shaping Danish

Image
Dough should be relaxed and trimmed to 12" wide with 3 straight edges Mark and cut the dough to get 4x4" squares If less than 4" wide, save the last cut for 12" strips Shapes: Pocket: Fold the corners in leaving about 2cm gap in the centre Pinwheel: Cut diagonally from each corner, about 1/3 of the total diagonal distance. Fold the alternate corners to the centre and pinch to seal in place Vol-au-vent: Fold in half diagonally, cut 1cm strips parallel to the short sides up to about 2cm from the tip. Open and fold the strip corners to the corners of the inside square. Danish twist /snails/spiral: Twist and roll the 12" strips tightly and then roll loosely. Place the outside tip under the spiral. Should be proofed and baked in a separate tray
Read more