Making Laminated Doughs by Hand (YouTube link)

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  • #20297
    Making Laminated Doughs by Hand (YouTube link) 2Mike Nolan
    Keymaster

    This YouTube link making croissants uses an interesting technique, he uses waxed paper to help produce clean squares for the detrempe and buerrage. I may have to try that. It might not work as well for larger batches, though.

    I did have one issue with his technique. He rolls the dough out to a generous 1/4 inch thickness at the end, I was taught to roll it out to more like 1/8 inch thick.

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    •   Making Laminated Doughs by Hand (YouTube link) 3
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    #20315
    Making Laminated Doughs by Hand (YouTube link) 4Joan Simpson
    Participant

    I enjoyed watching this Mike.

    #20316
    Making Laminated Doughs by Hand (YouTube link) 5skeptic7
    Participant

    I love the video.

    #20323
    Making Laminated Doughs by Hand (YouTube link) 2Mike Nolan
    Keymaster

    I just read an interesting paper on the BBGA site on laminated dough layers and optimal layer thickness. It also had a lot of information on butterfat. I’ll see if I can get the OK to post it here. If not, I can summarize it.

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