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New recipe of Antonio Bachour confusing
Can anybody please advise how the new recipe of the croissant (Pain Suisse ..) were made in the lamination process? In particular the part with cutting dough in the right direction. This part really confused me as I really messed up with “cross-fight”. Where is “horizontal” cut is referred to? how to identify that right direction? And the bow part 🤦🏻♀️ how to cut that middle part that holds that bow? In Which direction? Antonio was just cutting the dough with no mentioning which direction to go, now I end up with bows blowed up in the battle field…
PS: Would be nice to have a drawing maybe that shows the dough layers and the cutting grains
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5 Replies
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Hi Salma.
To cut the croissant dough in the correct direction and avoid the “cross-cut” mistake, follow these steps:
-Direction of the laminated layers: When you roll out the dough and create the layers with the strips (as instructed in the recipe), make sure the lines or laminated layers are aligned in one single direction. These butter layers are crucial for the final texture of the Pain Suisse, and they need to remain in a uniform direction.
– Cut in the same direction as the strips: After placing the strips on the dough, it’s important that when you use the sheeter or cut the dough, you follow the direction of those strips. This means you should align your rolling pin or cutter parallel to the strips, not perpendicular. Cutting crosswise could damage the laminated layers, affecting the final result.
– Additional tips:
*Make sure to stretch and laminate the dough evenly to avoid any irregularities.
*If you find it difficult to visualize the correct direction, you can lightly mark one edge of the dough with a knife or toothpick to remind yourself of the proper orientation before cutting.
* The key is to maintain the direction of the laminated layers to preserve the flakiness and structure of the dough.
As an extra tip, at minute 2:35 of lesson 16, you can clearly see how the chef arranges the dough and also indicates the correct direction to laminate.
We hope this information is helpful.
Best regards.
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Hi Sussan,
Thank you for your support in this matter. I understand your points and those referring to the 2:35 min. But it is important to identify which line is horizontal. When we start lamination the dough is facing us in the rectangular form waiting for a butter being incorporated. Once we start folding left/right, the size of the dough shrink so from that point the shortest part is considered to be horizontal and the longest part perpendicular relatively? Or maybe using a folding part (the fold line) would make more sense in terms of direction identifying?
Thank you 🙏
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Hi Salma.
Here’s the correct orientation when you start laminating the croissant dough, with the following steps:
-Initially, you have the dough rolled out into a rectangle of 55 x 30 cm. At this stage, the longer side (55 cm) should be horizontal in front of you, and the shorter side (30 cm) should be vertical.
– After incorporating the butter and doing the first simple fold (where you fold the dough into thirds), the size of the dough is reduced. Here, the important direction is that of the fold. The fold should always be horizontal, as this ensures that as you continue laminating, the gluten stretches in the right direction, and the butter layers are evenly distributed.
– When you turn the dough to continue laminating, you should rotate it 90 degrees. This means that the seam of the fold (where you made the fold) should be in a vertical position, and you continue rolling from top to bottom.
– After each turn, make sure to always rotate the dough 90 degrees before continuing to roll. This alternates the rolling direction, which helps achieve a more even lamination and improves the flaky structure.
In summary, the key is that after each fold, you rotate the dough 90 degrees so that the seam is in the correct position (vertical), and you continue rolling evenly in both directions.
I hope this information is helpful.
Best regards.
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Sussan,
Can y out please check based on pictures is that right way?
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Hi Salma.
There are a few key points you should identify to guide you in making the cuts in the dough. One of them is the final seam of the croissant dough and the back or smooth side of the dough.
If you look at the images, the smooth side is facing the chef, and the seam side of the dough is towards the edge. Then, he makes vertical cuts in the dough (dough strips) and places them with the laminated side facing up.
In your photo, I can’t tell which side is the smooth one and which is the seam of your croissant dough. If they are the same as the ones in the images I sent, your croissant dough should work well.
I hope you can use the images I sent as a guide.
Best regards.
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