How to Make Laminated Dough for Croissants, Step by Step
How to Make Laminated Dough for Croissants, Step by Step
Dec 22, 2022
foodandwine.com
Homemade croissants part 2: laminating the dough #shorts
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HOMEMADE CROISSANTS I’ve found the keys to a good croissant to be in the lamination and the proofing. Aim to have your butter and dough at a similar texture/firmness before laminating. You want the butter to be a stiff clay consistency and the dough to be the same. 1 cup milk, warmed to steaming and cooled 2 tablespoons vegetable oil 1 pkg (2 ¼ teaspoons) instant yeast 2 tablespoons light brown sugar 2 ¾ cups (360 g) bread flour 1 ½ teaspoons fine salt 1 teaspoon baking powder 16 tablespoons (22
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