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Temperature: Croissant. Viennoiserie
Hei
My question is related to the Croissant dough: What shall be the Temperature for the butter? , What shall be the Temperature for the dough? and How cold should I maintain the dough during the lamination process? Thanks
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3 Replies
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Level:
Scoolinary Team
Hi, @livonet_sq
When we get ready to laminate, the butter must be cold, but it must be malleable. That is, we can bend it without breaking it. The results obtained are consistent when the temperature of the butter before lamination is approximately 15.6°C (60°F) and that of the dough is 12.6-15.6°C (55-60°C).
These are approximate temperatures you can work with.
We hope this information is helpful.
Greetings.
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Thanks for your answer. After the butter is enclosed. what temperature should I keep during the lamination (the folds) process? should I keep 15,6 during the whole process of lamination? Thanks
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Level:
Scoolinary Team
Hi, @livonet_sq
Yes, you should try to maintain that temperature range (14°/ 15.6°) in the lamination process. It is not a general rule but it can help when rolling the croissant.
Greetings.
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