Croissants dough lamination

[Sussan ScoolinaryTeam]

Hi Hemantha kumara

Thank you for your observation. In Chef Antonio Bachour’s Scoolinary course, a unique method is used to optimize the laminating process of croissants. This approach minimizes both the number of folds and the time required, without compromising the quality or the final result.

Bachour’s method focuses on greater efficiency in production, reducing work time and avoiding issues such as over-fermentation. While the number of layers is fewer than in a classic croissant, the result is equally excellent, as you can see in the light texture and honeycomb structure achieved in his recipes.

Although traditional methods aim for 27 layers of butter, Bachour’s technique is a modern alternative for those looking to combine efficiency with quality.

I hope this clarification helps you better understand this approach. If you have any further questions, feel free to reach out to us.

Best regards!

[Sol Damiani]

Hey there Chef Hemantha!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did.

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