The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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freerk's picture

should I tightly clingwrap my croissant dough?

November 21, 2010 - 6:00am -- freerk
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Question: In the Julia Child-video for making croissants, Esther (the french lady who does the baking in the video) wraps her dough very tightly in cling film before she puts the fridge to rise.


 


I'm doing the same thing when making croissants, but I actually have no clue what this does to the process. It feels counter intuitive somehow: why am I not giving this dough all the room it wants and needs to grow?


 

dageshi's picture

Cambodian Bread Wrap, Pizza base thingie...

October 13, 2009 - 5:00pm -- dageshi
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Right, so about six months ago I was in Cambodia, in Sihanoukville to be precise where I happened to stay at a guesthouse called Thida's inn. Thida the lovely lady who ran it, was a rather good cook and one day someone said, "have you tried the chicken wrap?" no I replied, is that on the menu?


 


No she replied, someone showed her how to make it, he was south american I think, try it.


 

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