Making croissant dough
Loading...
13,513
Loading...
Uploader Comments (frutefly65)
see all
All Comments (4)
-
Very cool, your pastries look amazing on your website! What percentage of butter to flour is this dough? Did it have any initial fermentation or was it straight from mixing to chilled? You gave the dough a full (book) and a half (single), are there any more turns before the final roll out? Im a small hobby baker from New Zealand and this is the best place for learning!!
Thank you
-
CHeater
-
I'm sure this guy isn't that fussy when the camera isn't on him!
Loading...
You should contact Brandon Kelly @ B.K. Bakery in Jefferson City, MO...he's the pastry chef/owner and the guy in the video. I just took the video of him when I visited him a year ago!
frutefly65 2 months ago