How do you shape your croissant dough? I tested 2 ways to see how they turned out.
I stretch the dough out before shaping. But I was wondering which way is the best way to have beautiful crumb?
H) Stretch it out with my hands.
I stretch the dough using my both hands only once.
When I stretch the dough 2 or 3 times to expand the dough, The croissant came out like this..
R) Stretch it out with a rolling pin.
I roll the dough with a rolling-pin a couple of times, but I don’t roll the top of the triangle part, which will be too thin if you roll it. Rolling a couple of times doesn’t affect to the crumb when I use a rolling-pin.
After stretching the dough out,I brush some water on the surface and roll the dough very gently.
I will keep testing this for interest.
When you see your croissant like this before baking,
More likely I get crumb like the picture below.
To avoid the crumb, I should place the top of the triangle dough under the bottom.
To post this croissant recipe, I need more time. When I took a look at my note, I am still wondering how thick the dough should be when I fold the dough to have nice layers.