March 13, 2021 - 5:15pm
Croissant Rounded edges
I’ve been doing vennoiserie only a few months now and I’m very happy with the croissants however, I notice when I sheet the dough the edge of the dough is rounded and not straight. It’s irritating because it creates more waste/less yield for croissants. I use the scraps in other ways and mix it back into the dough at 15% old dough, but I can’t figure out why this keeps happening.
im using a low protein bread flour, one double fold and one single, sheet to 3.5mm.
“sandwich method” lock in, I also slice the folds to release any tension. I thought this would help the rounded edges thing but doesn’t seem to make much difference.
I also attached a pic.
Thanks!
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In French but just take note of the rolling technique. This is exactly how I laminate and I get very minimal scraps this way. There are what seen two camps of laminating by hand. The most common is the full enveloped butter in the very beginning and the second is where we start the very first fold over with 2 or 3 edges of exposed butter (in the video he has 2 exposed edges but you can also have a third exposed depending on that first fold over). I prefer the second because a. It forces you to focus on your butter and dough Temps. I say this because if done right, the butter will neither crack or ooze and it just means you are starting the lam on a good foot. B. The whole slab starts more rectangular this way and ends up more rectangular. Here's rhe video - https://youtu.be/Mb8L82HFoRk
Thanks! I watched the video, my technique is not much different other than the fact I have all edges of butter exposed. I don’t have problems keeping the edges straight so much during folds, it’s just the final sheeting that I get these rounded edges. But as I watched the video I realized he’s banging on the dough to seal everything together for his sheeting and I’m wondering if I’m just not doing that part vigorously enough? Maybe my layers are pushing over eachother while sheeting which is why they are not straight? I’m also using a tabletop sheeter, not sure if that makes a difference but maybe it’s just a bit much for it too handle the first pass through. I’m going to try Pressing the edges tightly after the final fold abs before resting and see if that helps and if not, try with two edges exposed instead of all. Maybe that helps keep the layers more together and I won’t have to press down on final fold so much.