Lamination of Doughs

carltonb on 14 Oct 2005 at 12:57

Editor's note: It was recently brought to my attention that the majority of this article was lifted, word-for-word and without permission, from a San Francisco Baking Institute Newsletter article, so it has been removed from the site. The pictures are originally, I believe, so I will leave them up here because readers may find them instructive. My article on baking croissants for the first time is also still available on the site.



























































Comments

Inside "the Croissant Dough Formula", the roll-in fat is 25% but didn't mention based on what. It gave me wrong impression that it is based on the flour weight. But then it mentioned "The percentage of roll-in fat used is based on the dough weight." in the step of "Incorporating the fat".