Easiest way of laminating croissant dough no rest needed in every folds. 

Welcome

As like as triple single

@SultanSyahir335 yes exactly

Yeah you should soon.🙏🏻

Thank you so much!

I'm so glad!

@samarsamar-yk7db thanks instagram.com/macariolim?igsh=Z2w4N2MyN283dXM3&

Thank you so much!

Thank you so much!

Great job, temperature of baking and proofing

Yes t45

Thank you

Your welcome

170•c 18-20mins always depends on your oven ,so please keep on eye to your oven while baking.

This recipe is with egg or without egg

Hi please find my other video you will find my recipe there. Thanks

Hi 3.4kg dough and 1kg butter sheet

@@macklim Thank you so much,is possible to share the sigreate of the receipe and size of croissant

It’s probably the flour you are using and let the dough-rest put in the fridge so the butter in the dough doesn’t get warm. His counter is marble that’s why he probably doesn’t have to rest the dough or refrigerate because the surface he’s using is marble it keeps it cold

what is your hydration of your dough? also you might have not kneaded enough to create gluten structure for elasticity.

@jimmyhuynh7563 hi yes i just mix in low speed for 10mins and I leave overnight into 4c fridge. Early in the morning I start laminating the dough. 1875g of bread flour I’m using around 1450-1500g of water it always depends on the quality of your flour , some flour absorb a lot of water and others is not. So you have keep on eye.

Thank you ! Your are right.

@@macklim Francine Flour is a French Flour its T - 45 flour that’s great for making Croissant bread flour is not going to work the way you may expect it to