Lamination help – Thicker layers?
How does chef Bedros Kabranian (@bagarebedros on Instagram) achieve such perfect, discrete, and, it appears, slightly thicker-than-usual layers?
I'm undaunted by at-home lamination (I've made puff pastry before) but I'd love to try and replicate what he does in terms of thickness. I imagine this makes for wonderfully crunchy layers on the outside with still a soft, airy croissant crumb on the inside.
What do you reckon his secret is, though? Is it fewer folds in the dough preparation process (two tri-folds instead of 3)? I'm just fascinated by this!