March 14, 2016 - 5:01pm
Purpose of stretching croissants before shaping ?
What is the point of pulling and stretching the triangles before shaping? I see a bunch of theories.
Most of them about getting flakier skin. Is that the reason and if so how does it work scientifically. "under the hood"
Also I see that if I stretch the triangles top part does not rise as much.
Here is a link to some photos My instagram
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The longer they are stretched, the more rolls you can get in the croissant. It'll also make the layers a little thinner, therefore more of them.