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Test bake day. Here’s how the lamination went.
I never ask you to bake anything I haven’t baked first. So today I ran the croissant bread, yeasted version, start to finish. Here’s exactly how the butter stage went down.
Rolled the dough out to size. Then the butter: I kept the stick in the freezer along with the box grater itself. Cold tool, cold butter. I gripped the butter with a dry kitchen towel while grating so my hand heat wouldn’t transfer through, and grated it onto a saucer instead of straight onto the dough. Then I used a wooden spoon to tip the butter off the saucer onto the dough. No fingers. Every choice in that paragraph is about one thing: keeping that butter cold.
Covered two thirds of the surface, then folded like a letter. Unbuttered third over the middle, buttered third over that. Three layers. Wrapped it quick and into the fridge for 20 minutes.
Here’s a trick you won’t see in most videos. When I pulled it out and squared it up, I ran a sharp blade down the folded edges before rolling. Those folds hold tension like a closed book spine. Release them and the dough rolls out evenly instead of fighting you. Rolled, folded again, scored the new edges, wrapped it, back in the fridge for another 20.
Saturday you’ll be doing this exact dance with me. If anything in these photos raises a question, drop it below. That’s what tonight’s thread is for.
Henry ⭐🔥
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Test bake day. Here’s how the lamination went.
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