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Croissants & Venoisserie
during lamination I missed a fold, doing the triple fold..placed in freezer, is it possible to rectify this usually..I tend to get confused with which side up I should be rolling,,is there a trick for remembering this ,,or is it that u always place the dough vertically in front of you.tp start rolling?
Is it possible to Make each of the croissants (all 6) from the one dough, not sure how to tackle this as I’m uncertain if 1150g would be enough. to experiment with all the croissants listed instead of making a batch of dough for each croissant. fridge space being limited.
.Any suggestions will be greatly appreciated. ..thank you
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1 Reply
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Hi Indira.
Regarding correcting the fold you missed, it’s possible to fix it if the mistake is caught in time. If you’ve already done a triple fold (where you fold in three parts) and are missing a single fold, you can add it as long as the dough isn’t too cold and still has good elasticity.
To identify the correct side for rolling, a helpful trick is to always position the dough so that the last open edge of the fold is on the right or at the top, with the dough placed vertically in front of you. This helps maintain the correct orientation and ensures the folds stay aligned. Think of each fold as a “layer” that needs to line up, so you can follow a sequence and avoid confusion.
To answer your next question, you can try using the 1150 g, though it will depend on the size of each piece. Reducing the size might allow you to try each variation, although it could affect the final look. You could divide the dough (once laminated) into six portions, even if smaller, which will let you test each technique without taking up too much refrigerator space.
You can also laminate and freeze the dough for each variation if the goal is just to test them and not consume them immediately.
Hope these suggestions are helpful!
Best regards.
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