Croissants Using Dough Sheeter
I have been assigned to use the dough sheeter to create this soon-to-be-launched new product which is the croissants. Its new for our tiny shop. When I was in school, I was taught to go down to #7 before I do my bookturn (1st), single (2nd) and a final bookturn (3rd). After the final retarding phase, I will laminate to #4 and start cutting into triangles. Then I will shape it into croissants. Proof it. And finally bake it.
However, another colleague of mine complained to the boss that I am totally wrong. Could some experts here who use the dough sheeter enlighten me please?
Hope to hear from you soon.