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Laminated Dough - Part IV Shaping of the triangle dough. Gently stretch the dough, so that it doesn’t squish the dough layering. Some slit the base of the dough, some doesn’t. It’s personal preference I guess. I love to slit and open it up sideway slightly. My croix look very small as it’s only 8x26, you can always cut a bigger size like 10x30. At the end of the tip, I tap with a bit of water as my dough was floured and I was worrying if it will unfurl after proofed. Recipe posted on 15th Januar
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Laminated Dough - Part IV Shaping of the triangle dough. Gently stret…
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This is how we laminate our dough before shaping our buns! 🍞
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Laminated dough - Part III This is the final roll out which is the toughest to me. Usually I rest the dough longer before this roll out. If the dough is fighting back badly, after cut I will rest the triangle dough for awhile before shaping. Final dough size is 26x34cm. Triangle is 8x26cm Recipe posted on 15th January 2021 #croissant #laminateddough #sourdoughcroissants #handlamination #viennoiseries #naturallyleavened #zumicroix | Autumn Baking Diary (秋天的烘焙日记）
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Laminated dough - Part III This is the final roll out which is the toug…
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Noelle Rae on Instagram: "This isn’t just another recipe, it’s a comprehensive 60 page masterclass with a visual walkthrough that guides you through every step of the laminated dough process. The culmination of countless late nights, many trials, and the relentless pursuit of that perfect flaky layer. Comment LINK and I’ll send it right to you. PLUS, I’ll be sending $50 to one lucky commenter, so tag and share with your croissant loving friends who need better croissants in their life. What star
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