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.
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?
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.
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.
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
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 .
@@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
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.
@@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.
@@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.
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 facebook.com/share/SMtDHbLtPUcCC6gB/?mibextid=K35XfP
