I have recently started making bread again. It’s a satisfying art form to me. The breads looks, smell ,texture taste all of it is what’s motivating me. It feels like finding a new hobby for the first time all over again. I can’t watch enough. I’m trying to find 550 flour and am having a hard time. I’ve been er looked for it before.
I follow you on Tik Tok and just saw your video yesterday. For context, I had just finished laminating my dough and had it in the fridge for its overnight rest. I will definitely try your method next weekend! I’m still new at this - have only been practicing since November and am currently on attempt 11. When you mentioned you had a class, I rushed to check it out. Super bummed it’s in person and you’re in Canada while I’m in Georgia, USA. If you ever decide to do the online route, I’ll be the first to sign up! There are so many tips you shared that I’m going to try. I don’t think I trim enough - will definitely try that. I save all my trimmings and smoosh them together, roll them out, and make the ugliest little “croissant” shapes that we all fight over. Your tip of separating the dough when doing the book fold and pressing the gap flat seems interesting,and I’ll be giving that a go as well. Sorry for the rambling reply. I just wanted to thank you for the 9 minutes of education. It’s been super helpful to me. My husband wanted to buy me a Brod & Taylor dough shelter for Christmas, but I want to keep practicing for the year. Maybe next year, but for now I’m obsessed with hand lamination. I followed you for sourdough, and now croissants? Yay! I’m so excited.
Omg that Doug didn’t resisted too much even after the second stretch, and the butter didn’t liquify. The temperature must be perfect there. Is that AP flour ?
No we use a strong bread flour (14-15%). We also mix to near full development which actually helps with extensibility. We have decent climate control in here which definitely helps.
A lot of work. Just slice it and lay it over your dough. You are overthinking it. Fold and the the dough temperature makes the butter flexible. 3 3 folds and no trimming which seems extraneous.
You can’t get perfect layers without trimming. Trimming is important and the trimmings are turned into high value products. I much prefer 2 4s over 3 3s. The butter temp depends on the butter you are using - this butter works best cold. Cutting and layering when hand laminating tends to get butter on the pin and table which is a pain.
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This meal is a triumph of culinary creativity
I have recently started making bread again. It’s a satisfying art form to me. The breads looks, smell ,texture taste all of it is what’s motivating me. It feels like finding a new hobby for the first time all over again. I can’t watch enough. I’m trying to find 550 flour and am having a hard time. I’ve been er looked for it before.
I follow you on Tik Tok and just saw your video yesterday. For context, I had just finished laminating my dough and had it in the fridge for its overnight rest. I will definitely try your method next weekend! I’m still new at this - have only been practicing since November and am currently on attempt 11. When you mentioned you had a class, I rushed to check it out. Super bummed it’s in person and you’re in Canada while I’m in Georgia, USA. If you ever decide to do the online route, I’ll be the first to sign up! There are so many tips you shared that I’m going to try. I don’t think I trim enough - will definitely try that. I save all my trimmings and smoosh them together, roll them out, and make the ugliest little “croissant” shapes that we all fight over. Your tip of separating the dough when doing the book fold and pressing the gap flat seems interesting,and I’ll be giving that a go as well. Sorry for the rambling reply. I just wanted to thank you for the 9 minutes of education. It’s been super helpful to me. My husband wanted to buy me a Brod & Taylor dough shelter for Christmas, but I want to keep practicing for the year. Maybe next year, but for now I’m obsessed with hand lamination. I followed you for sourdough, and now croissants? Yay! I’m so excited.
Thanks! We’ll be putting out a croissant digital course this spring!
Nice ❤
Amazing! Do you have an online course?
Not yet!
Very nice, thank you.
Glad you liked it!
Omg that Doug didn’t resisted too much even after the second stretch, and the butter didn’t liquify. The temperature must be perfect there. Is that AP flour ?
No we use a strong bread flour (14-15%). We also mix to near full development which actually helps with extensibility. We have decent climate control in here which definitely helps.
Is it unsalted?
A lot of work.
Just slice it and lay it over your dough. You are overthinking it.
Fold and the the dough temperature makes the butter flexible. 3 3 folds and no trimming which seems extraneous.
You can’t get perfect layers without trimming. Trimming is important and the trimmings are turned into high value products. I much prefer 2 4s over 3 3s. The butter temp depends on the butter you are using - this butter works best cold. Cutting and layering when hand laminating tends to get butter on the pin and table which is a pain.