Great to see an indepth video on this. There are plenty of long videos about lamination on RU-vid but I believe this one has the most useful information yet from someone who actually knows and explains why they're doing certain things. Cheers
Dear Jimmy, Great Tutorials ! I got the E-Book as well. Fantastic Work! Would it be possible to see a video on how you mix the Croissant Dough itself and how you handle it until Lamination ? Thank you so much !
Brilliant video! I have always heard you have to roll out the dough very gently or you risk forcing the butter into the dough and making a brioche, but you say you are using a fair amount of force to roll it out. How is it that the butter does not meld into the dough for you?
Please tell me why we have 3-4-4, because the first fold is cover the butter by the dough, so we have just 2 layers dough , and the next 2 folding is 4, so I think we have 2-4-4. Thank for your video.
He counts every layer of the total pastry (dough + butter) so the 3 step or lock in it counts 1 layer of dough bottom, 1 layer of butter lock in and 1 layer of dough on top.
Hey chef. I tried this method for lamination this morning. The first fold went good with no problems but when I got to the last fold I had butter leaking out from the slits I made. Can these slits be too deep or was it the temperature or maybe my skill (or lack of it) at sheeting the dough that made this happen? Or maybe even the quantity of butter in relation to the dough? I used 33% of the weight of the dough for the tourage butter
It can be so many things, your dough temp to start, butter temperature, room / table temperature. If it was leaking as you said it was too warm, try giving rest in freezer 20 min between turns.
