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Shape the dough into a square, dust lightly with flour Prepare the dough by mixing the flour, water and salt together in a mixer with a dough hook attachment until smooth Roll and turn the dough 3 times, chilling for 30-45 minutes between each rollout Using desired method for folding in the fat (single, envelope, 3, or 4 fold) Roll the dough out on a lightly flour table to a rectangle Step 3 – Roll Out, Lock In Beurrage, Fold 3 Times While the dough is resting, place the butter between 2 parchment paper sheets, pound it with a rolling pin to soften, and roll it into a rectangle approximately 2/3 the size of the dough Step 2 – Chill the Dough – Prep the BeurrageĪfter the dough has doubled in bulk, gently deflate it, and cover with plastic wrapĬhill the dough for at least 1 hour or it can be chilled overnight from 12-24 hours Turn the dough onto a parchment-lined sheet pan and shape it into a rectangleĪllow the dough to rest for 1-2 hours to develop the primary fermentation Turn the mixer on low, add the water and milk to dry ingredients, and mix for approximately 5- 6 minutes until the dough is smooth and soft In a mixer fitted with a dough hook, place the flour, sugar, yeast, butter, and salt in the bowl They are proofed, brushed with eggwash, and baked. They may also be cut into rectangles, filled with chocolate, almond paste, or savory ingredients, and then rolled. Croissants are shaped into their characteristic crescent shape by cutting the dough into triangles and rolling from the wide edge towards the tip. The shape is dependent on the type of dough and the intended use. After the final roll, cover and chill the dough at least 30-45 minutes before using. Repeat this process two more times, turning the dough 90° before each roll. Fold the dough into a letter- or four-fold, place it on a parchment-lined baking sheet, dust lightly with flour, wrap with plastic wrap, and chilled for approximately 30-45 minutes. Turn the dough 90° and roll out in a rectangle to a rectangle, keeping the edges straight and the corners square. Ideally the temperature of the butter should be 55☏/13☌. It’s important to monitor the temperature of the butter, because if it gets too cold, it affects the lamination process. Once the butter is folded in, place it on a parchment-lined baking sheet, dust lightly with flour, wrap with plastic wrap, and chilled for approximately 30-45 minutes. Croissants typically use a letter-folded, while Danish use a book fold. Each corner of the dough is brought to the center locking the butter inside the dough.įor a book-fold the butter is placed in the center of the dough and the edges are folded inward to meet at the center, then folded again at the center line, as if closing a thick book. The butter is placed on the dough and the dough is then folded to lock in the butter using either an envelope fold, single-, letter-, or book-fold.Īn envelope- fold places the butter diagonally on top of the dough rolled out to a square. Smaller scale production is done by hand.
#LAMINATE EDGE BLENDING PROFESSIONAL#
The fat is rolled between parchment into a thin rectangular shape that measures approximately ½ - 2/3 of the the desired size of the dough, depending on the desired fold.Ī professional dough sheeter is used for large scale production of laminated doughs. The temperature of the fat should be approximately 55☏/13☌. Butter is the preferred fat for making croissant and Danish, but lard, margarine, and shortening are sometimes used for cost purposes. Sprinkle lightly with flour as needed and brush off excess once the desired size has been achieved. The dough is rolled and shaped into a rectangle about three times as long as wide to a thickness of about ½ inch/12 mm. The dough is often chilled from 12-24 hours before it is rolled out. Turn the dough out onto a sheet pan and shape into a rectangle. Avoid over-mixing so the gluten doesn’t develop too fast or too soon. The dough is mixed together until it becomes a sticky mass. An all-purpose flour can be used or a bread flour blended with a soft cake flour. For example, puff pastry dough is made up of flour, water, and salt croissant dough is prepared with flour, sugar, yeast, salt, and milk while Danish dough includes the same ingredients as a croissant dough but adds eggs to the mix.
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The base dough, known as the detrempe, varies depending on the type of pastry. The ratio of liquids is higher at a 2 to 1 ratio of flour to liquid. These doughs are soft and sticky when mixed. Laminated doughs are enriched with the addition of milk, and in the case of a Danish dough the addition of eggs.