The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hand laminated or sheeter...

julie99nl's picture

Hand laminated or sheeter...

Despite our warm summer weather my hand laminated doughs are still a possibility. I've been working on the ideal formula for croissant that can come out of the freezer and be baked in the morning without noticeable loss of quality from freezing.  I had a few croissant in the freezer that I had laminated with a sheeter at the pastry school.

The recipe formula is the same, the only differences are the brands of butter and the use of instant yeast versus fresh yeast at the school.

This last batch of hand laminated croissant is pretty close and hard to see the difference...











not.a.crumb.left's picture

and I would love to venture into making croissants but it is one area that I stay away from at the moment as

otherwise my 'bottom' and I don't mean the one from my loaf would suffer too much! :D

Like petals of my peonies...beautiful.... Kat

julie99nl's picture

That's why I want a reliable frozen recipe so I can take out 2 - 4 for Sunday brunch and not have to spend all of Saturday making them.

I'd like to prove them at room temp overnight so I could bake first thing in the morning, but it's just too warm and we don't have air conditioning.

yjbus's picture

could u share the recipe?!

julie99nl's picture

Yes sure, just know that I live in Europe and use French flour. So results may vary..

70% T45

30% T65 (You could use 100% T55) but it's harder for me to get.

10% sugar

2% salt

5% fresh yeast or 1.8% instant dry

10% egg

20% water, very cold (half ice if possible)

20% milk

10% liquid levain (100% hydration levain)

10% butter

50% (Of flour) roll in butter


I use a kitchenaid professional to mix very smooth, weak windowpane.

Bench rest 40 minutes in a nice ball. Not too tearing.

Then chill in the freezer for at least 40 minutes or several days. If you plan to freeze fully, the dough will benefit from .3% ascorbic acid added into dry flour.

Before putting in freezer it is useful to roll dough to flat shape that will encase the butter, then wrap well.

Prepare butter block and keep chilled not colder than 5C or 41F

My preferred method of turns is to do 1 x 4 (book fold) and 1 x 3 (simple fold) after the butter is locked in.

Egg wash once before proving and spritz lightly with water (plant sprayer) I prove for 3 hours then egg wash again and bake at 170C 340F convection (fan assist) for 18 minutes with steam. Crack door open slightly to release steam the last 5 minutes of bake.



kendalm's picture

and spring these are great. As for laminating in warm weather - that can be tough but genrally working quick can get you around that challenge and after enough folds and turns over time ot really only takes minutes on the bench.  now I am amped to make a few batches !