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croissants & Venoisserie
B4 applying the red detremp . to the actual croissant dough ..how long should the a tual triple folded dough measure? as there was no mention of it in the video.
Thanks
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1 Reply
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Hi Indira.
To apply the red détrempe to the croissant dough after the triple fold, the ideal size for the dough is approximately 55 x 30 cm (similar to the dimensions used initially before the single fold).
This allows the red détrempe to fit well without exceeding the dough’s size or affecting lamination uniformity. Also, make sure the dough is rolled out evenly to about 5 mm thick to achieve well-defined layers in the final product.
Best regards.
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