The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dough sheeter for croissants

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Bradleythebuyer's picture
Bradleythebuyer

Dough sheeter for croissants

Hi everyone,

I regularly bake croissants and Danish pastries with pretty consistent results. However, I find the final rolling stages in particular quite a drag and I worry I end up overworking the dough in the process. 

I've had a look around a professional bakers and have seen the huge dough sheeters they use for croissants. I was wondering if anyone knew if you can buy small, tabletop versions of these. Alternatively, has anyone ever used a pasta roller for this purpose?

Thanks in advance

 

daveazar531's picture
daveazar531

it depends on how much you want to spend. you can look into used pizza dough/fondant sheeters on ebay which are "table top" but still very big. Id assume most pasta rollers wont be wide enough or allow for the correct thickness and will just ruin your laminated dough

if you have every taken a pottery class then you would be familiar with a slab roller. Id recommend googling around instructions on how to make your own for cheap or you could buy one like this http://www.clay-king.com/clay_slab_rollers/slabroller_list.html

 

gary.turner's picture
gary.turner

A while back, I got a slab roller here. I haven't used it as much as I'd like, but the results are promising. I tried once to get to size in a single pass. Don't do it. Take my word for it. If you start with an 8×8×¾ in block of dough, roll first to ½ in, then to ¼ in. That will give you a sheet very close to 8×24 in, ready to letter fold, all within a minute or two.

Obviously, this isn't rated for commercial use, but for home made croissants it's great.

cheers,

gary

loracle's picture
loracle

Hi Gary.

I'm new on this forum and would like to purchase a dough sheeter to make dough for empanadas, pies, etc.. Can't afford the $500+ sheeters just yet so I'm looking at the Bailey 16". I know you can't personally recommend this machine since it's NOT made for food but please tell me if you made any adjustments, how you get the dough from not sticking to the roller, etc.

Thanks so much.

gary.turner's picture
gary.turner

The dough doesn't touch the rollers.  It is sandwiched between two layer of heavy (cotton) duck*, which is floured.  Look for this in the video.  The video may show plastic, but mine came with duck (#6 if I recall).  You'll need to  buy some some longer Masonite cuts (at Home Depot or similar) for shims and some longer cuts of duck in order to roll out to 24+ inches.

cheers,

gary

* If you can find true duck (from the Dutch for linen, duik) or true canvas (hemp, derived from the word cannabis), release would be better.  I've had no problems with well floured cotton. ~g