There friends,
Since few days, my croissant and pains au chocolat are looking so bad..... Look like heavy and dense without sheet layers. I can't
understand what happens. Have a look at the end of this post, you will understand perfectly !
There is my recipe and method :
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!
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
Ryan
For you who love to watch sheeters and make crackers... ENJOY!
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...
