Making Laminated Doughs by Hand (YouTube link)

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  • #20297
    Mike 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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      #20315
      Joan Simpson
      Participant

        I enjoyed watching this Mike.

        #20316
        skeptic7
        Participant

          I love the video.

          #20323
          Mike 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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