The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


cor's picture

need help rolling croissant dough

November 15, 2010 - 9:27pm -- cor

Hi everyone,


This is my first post to the site.  I am having a HUGE problem with rolling out my croissant dough.  I'll give you some background info on it:


1) Last night I made the dough (similar to the CIA's recipe), let it proof until it doubled on the counter, and put it in the fridge for about 18 hours.  Last night I also prepared the butter slab to be locked in.

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