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