Lesson 21 Lamination lesson using the 5-4-3 pastry lamination system
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- เผยแพร่เมื่อ 26 ส.ค. 2024
- Watch as Master Baker Jimmy Griffin and World Silver Medalist Coupe du Monde Chocolatine demonstrates his hand lamination technique of the lock-in 5, a 4 turn and a 3 turn.
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Put thumbs with me this man is a master chef
Great information as a baker
Many thanks
It is amazing to watch this process. I am in the process of reading your book,
In the morning before you do your final rolling out of the dough, do you cut the dough around the edges to release the tension or just roll it out and cut your croissants?
I’m new to this. But this takes it to another level. Fantastic. I love all this. 💪🍺😍
Glad you enjoy it!
A very quality lesson, thank you, just I couldnt hear you and missed some points, please keep mic closer or some more loud..
As always nice work Jimmy. Simple, clear…. Idiot proof videos. Great work. Well done.
Cheers.
Tony
Hi JImmy, great job as usual. I wonder why you do not keep the dough in the fridge between laminations. Is there no danger that the dough & butter get too hot ?. thank you
Because my butter and dough are cool, I can do all the lamination at once, but I do place it to chill for 45 min- 1 hour before final sheeting, cutting and shaping
@@JimmyGriffinbaking I see. And the dough does not get stressed to much doing like that ?, I have always been told by profesionals to have rests in between, what is the right dough & room temperature to be able to do it all at once ?. Thank you Jim, I can not wait to buy your book.
NEWSROCKS my Hardback is now available at this link www.lulu.com/en/gb/shop/jimmy-griffin/the-art-of-lamination/hardcover/product-69nn6q.html
Thank you for the guidance. I am still struggling even with butter lock in. 😔
Still am trying to learn and get the best butter and dough texture.
I have just placed an order for your book and I do hope it won't take too long to reach me here.
Sis .. dekat mana nak beli buku dia ?
Did the book help you to improve your croissants? Im thinking about ordering it myself
The art of lamination ❣️❣️
Thank you very much for this! :)
Hi chef! Is your kitchen counter cooled? What is your kitchen’s temperature? I notice you don’t have the need to refrigerate it every time
It’s just a marble too, it remains cool. It’s not so warm though in Ireland 😂
Very nice work bro amazing
Thanks so much.
Thank you for sharing your know-how! I have a question why do we need to humid the dough before fold it? Thank you!
he said for it to stick well
Helps layers merge and prevents holes in the texture
Are you able to share dough recepi pls
Join my FBpage The Art of Lamination and Laminated Pastry with Jimmy Griffin. In the files section I have posted some recipes :)
Any tips to be able to distribute butter as even as possible?
Have the temperature correct and the dough and butter if similar consistency. I have just published a detailed book on Amazon titled The Art of Lamination. It is available as an eBook and also as a paperback. I cover the subject in detail with many recipes, procedures, ideas and products .
Jimmy Griffin wow thanks will check that out
@@JimmyGriffinbaking whats the ideal thickness of the dough during lamination and shaping?
@@itsnothing04 late to the party but i can give you tips. you start hitting it with a rolling pin until it flattens in between some wax paper, you can sprinkle flour on it if needed. Then fold it and repeat as many times as needed until the butter is workable. Then have a cutout of the butter shape you are going for (4x6, 8x8 etc) put the cutout shape on wax paper (wax paper, butter, wax paper, shape) and use it as a guide to make creases so your butter is basically in a wax paper envelope. Then you can carefully roll it until it’s even and fills the corners out
@@shibbwun6761 thanks for the tip! Better late than never right?
Thanks chef ❤🌹🌹
Can i use the sheeter machine on this or still should be manual using rolling pin?
Use a sheeter if possible
Can magarine be used in place of butter for the lamination please
Yes it can
"I'm going to reposition the camera." Subject remains half in the frame. Brilliant.
Pls measurement of ingredients n length of the pastry.
You will find all this information in my book, the art of lamination
Whenever i make croissants, i notice that in the 2nd and 3rd last fold my dough later tears a little. Is that normal?
I’m not a chef, but I’ve been reading a lot about it and I think it has to do with the temperature of the dough. If the dough is warm it might tear
You should only be folding the dough twice. You can see how I do this in the videos. Dough temperature, maturity and hydration are very important so the dough doesn’t tear
Please also share the integrient nd quantity
so after bake how its look
Great technique, which I still need to learn how to do. I followed you here from the Facebook group we are both members of. Please share your dough recipe. I had my first attempt yesterday at making croissants, but my dough did not come out right. I used both sourdough starter and dry yeast (as was called for in the recipe) for making my dough. I did the 5 layer (another youtube video post referred to the 5 layers as a British and NOT a French technique) and understand that the butter is 2/3 the length of the dough, for making the first 5 layers. Sharing the volume of butter and the dough you make, would be very helpful, to get my effort to come out better. I somehow lost all the layers. I am not certain if I lost them because the dough over-proofed. My finished product looked like a croissant outer layer, but more like a bun, and I had lost any layers. It looked like crumb of a loaf bread on the inside...evenly sized holes. Please share the length and width of your butter and dough, for each lamination step. That info along with your dough recipe would certainly be helpful. Thanks for sharing your technique...gives me something to work toward accomplishing.
Hi Neal, I have published a book called The Art of Lamination, all recipes are in there , it is available as an eBook and as a paperback too.
@@JimmyGriffinbaking is there info on Kringle dough lamination in your book? It seems different than pastry lamination
@@shibbwun6761 what do you want to make ? What size and shape?
@@JimmyGriffinbaking Kringle. They are like huge rings with fillings. The dough in all the recipes I have seen have no butter in it, all the butter is laminated in.
@@shibbwun6761 I Cover lamination of yeasted and non yeasted dough, explaining techniques and processes. The building and counting of layers in both types of pastry. I don't cover Kringles, but much of the knowledge can be applied to making kringle pastry. Hope this helps.
Note: in Ireland they keep the open end of the fold to the left, whereas in the US we keep it to the right. 😉
Just kidding Jimmy! This is Jim Little…nice video!
Hi Jimmy, would it be possible to give size of the butter sheet please? I assume it equates to 250g butter or not? Thank you...
RECAP SENT CORAS PIZ CHEF
Jimmy sir coras Racep sent piz
Hi Jimmy. Is it the same recipe you posted in the group?
Yes
Hi can you share the name of group ? Is that in fb?
Is that butter with brush .. ??
No I use the brush to brush off excess flour :)
@@JimmyGriffinbaking sir I want to open a small bakery In small town.. my budget is only for deck oven so can I bake crossiant nd buscuits In deck oven pls suggest as u r experienced in baking industry.🙏
@@rockybhadwal7134 hi Rocky,
A deck oven is good for bread and does cookies and laminated pastry too, but off its cookies and laminated pastry you are planning on doing, a fan oven wound serve you better.
those turns makes 120 layers to dough
Nope …. Redo the math… you need to take out layers when dough touches dough . Try it … take a piece of dough , fold it and compress … no layers are formed . All in my books :)
Free recipes on my page too
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