Lock-In and Folding Procedures of Laminated Dough

[BlondyBush]

he not a pro, he doesnt know how to measure, he guesses, watch french pastry chefs to see a better folding technique

[ReadTheScripture]

i read a recipe that said 1. make the detrempe, REST 2 hours 2. do only two turns, REST 2 hours 3. do 2 more turns, REST 2 hours 4. do two more turns, REST 4 hours or overnight, and its ready.

If I were to rest it 2 hours so many times, how much time should I let it "soften" before I roll it (after its been cooled) ?? Let's say that it is a puff pastry dough that is half the size as the one the teacher is handling in the video...

thanks.

[MasterFu]

lol he hit butter with that roller? he gonna dammit it for sure if he keep doing that hahaha

[treandytreatsvideo]

so 2 lbs of butter to how much dough?



[LatynaH]

and the recipe?

[patisserie1]

Although this dough is specifically for croissant, could this dough also be used as puff pastry? Your video clips are highly informative. Thanks for posting.

[fxfranz]

@patisserie1

puff pastry dough uses a different set of folds -- book folds (4x) instead of letter folds (3x) for croissant dough.

[chefadrian21]

working between parchment paper really helps then beating it directly. its a lot more sanitary too.