Great to see an indepth video on this. There are plenty of long videos about lamination on UA-cam but I believe this one has the most useful information yet from someone who actually knows and explains why they're doing certain things. Cheers
Please tell me why we have 3-4-4, because the first fold is cover the butter by the dough, so we have just 2 layers dough , and the next 2 folding is 4, so I think we have 2-4-4. Thank for your video.
He counts every layer of the total pastry (dough + butter) so the 3 step or lock in it counts 1 layer of dough bottom, 1 layer of butter lock in and 1 layer of dough on top.
Dear Jimmy, Great Tutorials ! I got the E-Book as well. Fantastic Work! Would it be possible to see a video on how you mix the Croissant Dough itself and how you handle it until Lamination ? Thank you so much !
Brilliant video! I have always heard you have to roll out the dough very gently or you risk forcing the butter into the dough and making a brioche, but you say you are using a fair amount of force to roll it out. How is it that the butter does not meld into the dough for you?
Hey chef. I tried this method for lamination this morning. The first fold went good with no problems but when I got to the last fold I had butter leaking out from the slits I made. Can these slits be too deep or was it the temperature or maybe my skill (or lack of it) at sheeting the dough that made this happen? Or maybe even the quantity of butter in relation to the dough? I used 33% of the weight of the dough for the tourage butter
It can be so many things, your dough temp to start, butter temperature, room / table temperature. If it was leaking as you said it was too warm, try giving rest in freezer 20 min between turns.
Hi. newbie here. May i know when you do all folding in video but there's no resting after each folding?
I process straight , dough is 3C, butter 11c, it’s possible to do it all together :)
Hello, can I ask what the room temperature is when you roll out the dough?
Temperature was 18C
Great to see an indepth video on this. There are plenty of long videos about lamination on UA-cam but I believe this one has the most useful information yet from someone who actually knows and explains why they're doing certain things. Cheers
Many thanks Bacardi
Thank you Bacaardi. I have just published a detailed book on amazon titled The Art of Lamination. It is available as an ebook and also as a paperback
Please tell me why we have 3-4-4, because the first fold is cover the butter by the dough, so we have just 2 layers dough , and the next 2 folding is 4, so I think we have 2-4-4. Thank for your video.
He counts every layer of the total pastry (dough + butter) so the 3 step or lock in it counts 1 layer of dough bottom, 1 layer of butter lock in and 1 layer of dough on top.
Dear Jimmy,
Great Tutorials ! I got the E-Book as well. Fantastic Work!
Would it be possible to see a video on how you mix the Croissant Dough itself and how you handle it until Lamination ?
Thank you so much !
Brilliant video!
I have always heard you have to roll out the dough very gently or you risk forcing the butter into the dough and making a brioche, but you say you are using a fair amount of force to roll it out. How is it that the butter does not meld into the dough for you?
it shouldnt mel, thats why the dough and butter should be the same temperature
Hello chef, what's type of flour did you use in dusting? Strong or cake flour?
you can use either as it doesnt matter
Strong
Cant i now chocolate doug receip
Thank you Jimmy
I enjoy reading your book and especially watching all your tutorials
Hey chef. I tried this method for lamination this morning. The first fold went good with no problems but when I got to the last fold I had butter leaking out from the slits I made. Can these slits be too deep or was it the temperature or maybe my skill (or lack of it) at sheeting the dough that made this happen? Or maybe even the quantity of butter in relation to the dough? I used 33% of the weight of the dough for the tourage butter
It can be so many things, your dough temp to start, butter temperature, room / table temperature. If it was leaking as you said it was too warm, try giving rest in freezer 20 min between turns.
Sounds like your butter / pastry got too warm
Thank you chef!
wow
You need to fix audio barely could hear you. Thank you
@queencafe777 Maybe the speakers on your device are not working well.
I had no problem hearing him.
How we calculate the amount of chocolate dough?
20% of the total dough . All recipes and methods are to be found in my book, The Art of Lamination
Chef the chocolate dough is just plain dough or has it been laminated as well?
its plain dough, with 10% cocoa powder
Thanks a lot!
Why you use this rolling pin
Use good rolling pin
It works just fine, is smooth and easy to clean. I've had it 35 years.... why change now!