Lamination question (to the croissanteurs)
Decided to try out a 16 layer version of croissants today and unfortunately over proofed them (having realized no eggs and making a dash for the market of last minute eggwash) ... Note to self - be prepared ! Its really quite annoying having one step mess the entire bake. So unfortunately I ended up with fairly sunken croissants but the objective here was to see if 16 layers is better then 12. Typically most recipes call for a double fold followed by a simple fold - that's 4 layers from the double multiplied by 3 from the simple fold. Depending how you look at it you could call that 25 layers if you count both the butter and dough but it got me wondering as I do read articles where some bakers do two double turns for 16 (or 33 spending how you count). It seems the lower count version is more common in France and the higher count version is more of English spin on the traditional viennoise pastry. I tend to notice that my dough layers in the final product seem a bit thick and though it may be a good idea to try increasing and was wondering if anykne had an opinion on lamination ?