Croissant dough lamination.

I've had to laminate croissant dough three times this week. I think I have it down now. At least I hope I do, because our practical on it is tomorrow.

Croissant dough

Bread flour 2# 10 oz

Sugar 2.25 oz

Salt .75 oz

Instant Yeast .75 oz

Butter 4 oz

Milk 1# 12 0z

Mix all ingredients together with a dough hook on speed one for 3 minutes.

Proof dough for 15 minutes then refrigerate for 15 minutes.

For the butter packet

Bread flour 2 oz

Butter 1# 12 0z

so much butter!

Mix both ingredients together with a paddle until pliable.

Roll out dough to the size of a 1/2 sheet pan. Spread the butter on 2/3 of the dough.

Fold the unbuttered third over 1/3 of the butter.

Fold the last 1/3 of butter over the top and lock in the butter.

Let dough rest in the cooler for 15 minutes.

Roll the dough back out to the size of a 1/2 sheet pan. Fold 1/3 of the dough over. Fold the last 1/3 over the top. (Letter fold).

Let the dough rest in the cooler 15 minutes. Complete the letterfold process two more times, for a total of three letterfolds.

We let our dough rest in the cooler over night, and the next day we started our croissant shapes.