Level: Scoolinar

Hi there, I’m a new comer on this platform and I’ve almost completed Bachour’s course on Viennoserie. I’ve give a peek here and there on the platform and I found Daniel Alvarez courses on pastry but they seem to be planned and designed in a different way. I mean, there’s no trace, just to mention an example, of how the butter block has to be obtained neither the size of it (maybe because you can see the chef using in the video a technical butter expressly designed for lamination). Since I’m not a pro, what could I do to get my butter block? Which size should it respect to be placed in the dough?(there’s not even a clear definition of the size of the dough ready to receive the butter block…). In addition, how much do I have to stretch the dough to perform every fold? And the final rectangle from which shaping the croissants? Hope someone could help me. Thx in advance