Rolling-In Procedure for Croissant Dough
The rolling-in procedure has two major parts: enclosing the fat in the dough, and rolling out and folding the dough to increase the number of layers.
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In these doughs, we use a simple fold , or three-fold , which means we fold the dough in thirds. Each complete rolling and folding step is called a turn. We give Danish dough three turns. Rest the dough in the refrigerator for 30 minutes after the first turn to allow the gluten to relax.
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After each turn, use the finger tips to press indentations in the dough near the edge-one indenta - tion after the first turn, two after the second, three after the third. This helps you keep track of your produc tion if you have several batches in progress, and it is essential if you have several people working on the same dough.
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Enclosing the fat in the dough
Rolling and folding the dough
Diagrams and text courtesy of Gisslen W. (2013). Professional Baking (6th ed.). Hoboken, NJ, John Wiley & Sons.