Laminated Doughs

Rustica Bakery

Croissant Dough

Pass 1:

Square up and degas the dough. Take the dough down from 30 by every notch to 15 so that it is a rectangle that exactly envelops the butter. Spray the dough so it is tacky and position the butter on the left side of the dough. Fold the right side of the dough over the butter and gently press it down in order adhere the dough to the butter. Be gentle while pinning to avoid cracking the butter.

Pass the dough through at 30 with the fold facing the rollers. Turn the dough so the exposed edge of the butter is facing you. Push back any dough that is over hanging the butter. Pass the piece back through the sheeter at 25. Take the dough down by every numbered notch to 15. If the corners are bowing or the rectangular shape is being distorted, pin the dough around 20. It is important not to overpin the dough as this will increase gluten development and make the final product tough.

Spray the dough so it is tacky. In order to tri-fold the piece, fold the right third over the center of the piece. Spray the dry dough so it is tacky. Leaving about a finger-width gap between the inner and outer fold, fold the left side of the piece over the rest. Gently pin down the piece. With the fold facing the sheeter, bring the piece down from 30 to 25.

Pass 2:

The piece needs to rest for roughly 1 hour and 10 minutes. This is to allow the butter to harden (butter which is too soft will be absorbed into the dough resulting in poor lamination.). It also allows the gluten to relax. If the gluten does not relax enough in between passes, the final product will be tough. The piece is ready when the butter is the same firmness as the dough. The piece will be fairly firm.

Flour the belt. Place the piece on the sheeter fold side up. Gently pin the piece up and down. One numbered notch at time, bring the piece down from 30 to 15. If the piece bows out or distorts, pin it gently around notch 20. Spray the piece. Fold the left third over the middle and spray again. Fold the right side over the rest and gently pin to adhere. With the fold facing in, sheet down from 30 to 25.

Pass 3:

Allow the piece to rest for around an hour. Flour the belt. With the fold facing up, gently pin the piece up and down. One numbered notch at time, bring the piece down from 30 to 15. If the piece bows out or distorts, pin it gently around notch 20. Spray the piece. Fold the right third over the middle and spray again. Fold the left side over the rest and gently pin to adhere. With the fold facing in, sheet down from 30 to 25.

Shaping:

Tools: Yard stick, pairing knife, bench knife, pastry wheel, multi-headed pastry wheel, digital scale.

Plain Croissant

Four hours after the first pass on the first piece, you will begin shaping. Flour the belt with the fold facing away from you. Using a pairing knife, stab the edges of the piece to create vents for air to escape. Flour the piece and pin it up and down to degas it. Bring the piece through at 30. Turn the piece so the fold is facing in. Take it down so the piece is 15 inches wide (roughly 25 or 20). Turn the piece so the fold is facing away from you. Bring it down to 15, pin out any distortions, and relax the piece. Bring it down by every notch from 15 to 8. Bring the piece through twice at 8. Bring the piece through twice at 5. If the dough is weak, it may not need to be taken through at 5 twice. The piece should be about 42 inches long and 17 inches wide.

Gently fold the piece in thirds in order to transfer it onto the prep table. Lay the piece out on the table and gently tug at it to square up the corners. Set the multi-headed pastry wheel so that the wheels are 4 inches apart. Use this tool to mark out forty squares (10 x 4) on the piece. Using the pastry wheel, trim the edges. Cut the dough horizontally down the center so you now have two rectangles that are 10 x 2. Cut the two pieces along each vertical line such that you have twenty rectangles that are 1 x 2. Using the yardstick as a straight edge cut each rectangle diagonally from the near right corner to the far left corner. You now have forty right triangles.

Each triangle should weigh between 95 and 100 grams. If the croissant is under weight, you can place a small amount of scrap dough into the center of the triangle and roll it up with the scrap inside. Gently tug on the corner of the triangle to change it from a right triangle to an isosceles triangle. Pressing gently outwards, roll the triangle from the base to the tip in order to form the croissant. Place the croissants vertically on a sheet pan and place the pan in the freezer.

Chocolate Croissant

Sheet the dough down and position it on the table as for the plain croissant. Cut out each square and discard scrap. Place two chocolate batons horizontally on each square. Lightly spray the squares with water. Fold the bottom edge over the nearest baton such that you are not stretching the dough. Fold the top edge over the top baton so it slightly overlaps the bottom edge. Press down gently. Place vertically on a sheet pan and place pan in freezer.

Cinnamon Buns

Using a pairing knife, stab the edges of the piece to create vents for air to escape. Flour the piece and pin it up and down to degas it. Take the piece down to 15, pin out any distortions, and relax the piece. Bring it down by every notch from 15 to 8. Bring the piece through twice at 8. Bring the piece through twice at 5. If the dough is weak, it may not need to be taken through at 5 twice. The piece should be about 15 inches wide.

Using the yardstick as a straight edge, trim the top and bottom of the piece as well as the left edge. Still using the yardstick as a guide. Cut strips which weigh around 120 grams. The piece should yield 34 buns. Spray the strips generously with water. Spread a thin layer of cinnamon sugar over the strips. Spray again and roll the strips towards you. The center should have an opening slightly smaller than a dime. Tuck about an inch of the end of the strip under the bun and press gently down on to the awaiting sheet pan. Place the sheet pan in the freezer.

Danish:

Perform passes on Danish as you do for the Croissant. Four hours after the first pass on the first piece, you will begin shaping. Flour the belt with the fold facing away from you. Flour the piece and pin it up and down to degas it. Bring the piece through at 30. Turn the piece so the fold is facing in. Take it down so the piece is 15 inches wide (roughly 25 or 20). Turn the piece so the fold is facing away from you. Bring it down to 15, pin out any distortions, and relax the piece. Bring it down by every notch from 15 to 8. Bring the piece through twice at 8. Bring the piece through twice at 5. If the dough is weak, it may not need to be taken through at 5 twice. The piece should be about 42 inches long and 17 inches wide.

Soleil:

Cut the piece as for chocolate croissant. Using the bench knife, cut into the corners diagonally leaving a two-inch square in the center. Lightly spray the pieces with water. Fold the left corner of each trapezoid to the center of the square and press down so it adheres. The square should now resemble a pinwheel with all corners pointing clockwise. Place soleils on sheet pan and freeze them.

Almond Danish:

Cut piece as for soleils or chocolate croissant. Place a cylinder of almond cream diagonally across each square. Lightly spray each square. Turn each square so the almond cream is vertical. Fold the horizontal corners over each other enveloping the almond cream. Place vertically on a sheet pan and freeze.

Lemon Danish (Snail):

Sheet the dough down as for soleils or almond Danish. Mark with the multi headed pastry wheel. Trim the long edges and the right edge. Using the yardstick as a straight edge, Cut strips which weigh between 78 and 82 grams. A piece should yield 52 strips. With the strip placed horizontally in front of you, place each hand on each end of the strip. Move your left hand toward you and your right hand away from you. This will cause the strip to twist. Press one end down so it slightly adheres to the table. Twirl the rest of the strip around the center leaving a center gap, which is roughly the size of a dime. Tuck the outside end under the outer ring of the spiral and press down to make it stick. Place snails on sheet pan and freeze them.

Pain aux Raisin (Raisin Rolls)

Sheet the dough down as for cinnamon buns so it is 15 inches wide. Using the yardstick as a straight edge, trim the horizontal edges. Using an offset spatula spread roughly 75 ml of pastry cream over the whole piece. Sprinkle roughly 300 g of rum soaked raisins evenly across the surface of the piece. Fold 2 inches of the far edge over itself and press down gently. Continue rolling the dough towards yourself trying not squeezing out any air bubbles. Using a serrated knife, cut cylinders that weigh between 120g and 130g. Tuck about an inch of the end under the bun and press down onto a sheet pan. Place the sheet pan in freezer.

Pistachio Chocolate Danish

Sheet the dough down as for pain aux raisin so it is 15 inches wide. Using the yardstick as a straight edge, trim the horizontal edges. Using an offset spatula spread roughly 75 ml of pistachio pastry cream over the whole piece. Sprinkle roughly 250g of semisweet chocolate chips evenly across the surface of the piece. Fold 2 inches of the far edge over itself and press down gently. Continue rolling the dough towards yourself trying not squeezing out any air bubbles. Using a serrated knife, cut cylinders that weigh between 120g and 130g. Tuck about an inch of the end under the bun and press down onto a sheet pan. Place the sheet pan in freezer.

Kouign Amann

Pass 1:

Square up and degas the dough. Take the dough down from 30 by every notch to 10 so that it is a rectangle that exactly envelops the butter. Spray the dough so it is tacky and position the butter on the left side of the dough. Fold the right side of the dough over the butter and gently press it down in order adhere the dough to the butter. Be gentle while pinning to avoid cracking the butter.

Pass the dough through at 30 with the fold facing the rollers. Turn the dough so the exposed edge of the butter is facing you. Push back any dough that is over hanging the butter. Pass the piece back through the sheeter at 25. Take the dough down by every numbered notch to 15. If the corners are bowing or the rectangular shape is being distorted, pin the dough around 20. It is important not to overpin the dough as this will increase gluten development and make the final product tough.

Spray the dough so it is tacky. In order to tri-fold the piece, fold the right third over the center of the piece. Spray the dry dough so it is tacky. Leaving about a finger-width gap between the inner and outer fold, fold the left side of the piece over the rest. Gently pin down the piece. With the fold facing the sheeter, bring the piece down from 30 to 25.

Pass 2:

Scale 1140g of granulated sugar for each piece of Kouign Amann. Wait roughly 45 mintes between passes. Flour the belt. With the fold facing in, bring the piece down from 30 to 25. Turn the piece so the fold is facing away from you. Bring the piece down from 25 to 15. Pin the piece to make it square and relax the piece. Sheet the piece down from 15 to 10. Fold the left third of the dough over the center of the piece and the right third over the rest. Unfold the piece so you can tell where the folds were. Spray the perimeter of the piece with water. Pour half of the scaled sugar onto the center third of the piece. Fold the right third over the center. Pour the remaining sugar over the right third and the left third over the rest. Gently pin the piece so it will fit through the sheeter. With the corner facing in, sheet the piece down from 30 to 25.

Pass 3:

Wait 45 minutes between the second and third pass. Flour the belt generously. Place the piece on the belt. Flour the piece and, with the fold facing away from you, pin it up and down. Sheet the dough down from 30 to 15. Lightly spray the piece with water. Fold the left third over the center of the piece and the right third over the rest. Gently pin the piece to adhere the layers to each other. With the fold facing in, bring the piece through at 30 twice.

Shaping

Begin shaping 3 hours and 30 minutes after completing the first pass on the first piece. Flour the belt and place the sheep on the belt with the fold facing away from you. Poke vents in the sides. Generously flour the top and pin it up and down in order to degas. Using every numbered notch, bring the piece down from 30 to 15. At 15, pin the piece to make it square. Relax the piece bring it down by every notch to 8. Bring the piece through twice at 8.

Lightly flour the table and lay the piece on it. Relax the piece. With the multi-headed pastry wheel set at 4 ½ inches, mark the piece so it has 30 squares that are 10 x 3. Using the pastry wheel, cut out all the squares. Fold the corners to the center and press down. Place the kouign amann fold side down onto a sheet pan. Place sheet pan in freezer.

UncategorizedKayd Roy