The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


MANNA's picture

Manual crank dough sheeter

September 19, 2012 - 12:26pm -- MANNA

I make 24 croissants every sat morning along with 48 bagels. Its all done by hand and I laminate my dough in between making the breads on friday night. I need to get a dough sheeter to make the croissants. The results are to unpredictable and take alot of my time. I have a good idea how to construct my own. As my project progresses over the next year or so I will keep everyone up to date. If it works I will be more than happy to construct and sell them. I want conveyers on this also not just an overglorified pasta machine. Wish me luck!

ryanjs's picture

Pastry Sheeter

June 28, 2012 - 12:16am -- ryanjs

Does anyone here have experience with a sheeter. What reduction steps do you take for a croissant dough or puff pastry.


Is 3mm each pass too much? eg 21 18 15 12 9 6


Do you have to rest the dough longer in the fridge using a sheeter compared to hand rolling?


Do croissant doughs need to be less developed before going through a sheeter


Is it better to have a higher hydration dough? 55%-60%


Any help would be greatly appreciated


many thanks



proth5's picture

So no one mentioned this?

April 18, 2010 - 3:48pm -- proth5

I have very recently had the occaision to spend a large amount of time on an airplane.  Being unable to immediately compose myself for sleep I was confronted with what I thought was an uninspiring array of films.

Being a big fan of watching Meryl Streep act - I chose to watch "It's Complicated".

I will not comment on the quality of the film as a whole, but why did no one tell me there was a sheeter featured in one of the sequences?  I would have bought the DVD and just played that sequence over and over...

Ah! I'll be baking soon...

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