Croissant Critical Success factors | Laminated Dough & Pastry Tips

Рет қаралды 46,158

Күн бұрын

Critical success factors for making amazing croissants and understanding laminated dough.
IN this video I have brought together some excellent demonstrations for making croissants and pastry and laminated dough in general. Croissants and laminated dough in general is up there in the pinnacle of bakery products and often difficult to fully explain in one video. The objective here was to "fill in the gaps" and provide a rounded knowledge base for viewers interested in keying in on critical success factors for croissants, pastry and pretty much all laminated dough products you can make from mastering this process.
Here you will find important tips, temperature ranges and other critical processing recommendations for making the best croissants as well as aid you on your journey into pastry.
Note: As with "everything baking" everyone has their own ideas on producing particular products. Many have their own take on the science involved in producing them as well process. I am here to tell you that croissants and pastry is about attention to detail and close monitoring of temperatures.
Enjoy
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Contact
nobsbaking123@gmail.com
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Time Stamps
00:00 Croissant Intro
00:30 Product Variations
01:20 What is Pastry
01:40 Dough Recipe
02:53 Baking Plan Options
04:08 The Butter Block
05:28 The Dough
06:05 About the Butter
06:36 First Fold
07:40 Fold Types
08:10 2 Last Folds
09:00 Final Roll Out
09:30 Croissant Sizes
10:27 Symmetry
11:10 Critical Success factors
12:50 How Many Folds Best?
13:33 Minimize Fails
15:27 Great Demo
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#croissant
#pastry
#baklava
#pastrychefs
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Great Demos Worth the Watch
Claire Saffitz - Croissants
nyti.ms/2RrNUnL
Scott Megee - Lamination Secrets
• Lamination: The Secret...

Пікірлер: 76

@kebabfoto 2 ай бұрын

This is gold, I know I was gonna find it after a while. Same thing happened when I started with sourdough baking last year. There's a thick dense layer of influencers on the top search results on youtube that never fully explain these cruicial details to understanding baking. Thanks for this

@andresmacas3285 3 ай бұрын

Thank you so much for sharing your knowledge!

@shacopopos9427 5 ай бұрын

thank you so much for your amazing video , you gave me so many tips to improve my croissant , God bless you

@lukoppc 6 ай бұрын

This video and information in it is sooo valuable.

@craftfairy1 10 ай бұрын

Superb explanation.

@johnb.8555 26 күн бұрын

This is one of the most direct and informative vids on croissants that I have seen, bravo.

@nobsbaking6391 26 күн бұрын

Thank you. Much appreciated. JP

@Maureen-cu8du Күн бұрын

After 15 batches of croissants using Claire Saffitz's recipe, I just can't get any consistency between batches. Your video is super helpful especially temperatures for dough, butter and proofing. I find that my dough rolling is very inconsistent and would love to find videos on how to roll properly. The next step is to buy a dough sheeter, but that is hugely expensive for croissants that I give away!

@nobsbaking6391 Күн бұрын

1. Rolling evenly is important. The video by Scott I noted is a good one to understand layering and sheeting. 2. Inconsistencies from batch to batch is one of the things home bakers often struggle with. 9 out of 10 its temperature related if all the ingredients and processes are consistent. One of the main ones is environmental. If it's warmer in the kitchen and/ or ingredients are warmer things happen quicker...colder = slower. Where this is especially important is FINAL DOUGH TEMPERATURE AFTER MIXING. If you are NOT ensuring a final dough temp of between 74-78 f this can have a dramatic effect on your product, processing times and general performance. Higher than 78 f is a problem least known, least talked about and least practiced by home bakers. Ensuring a water (major liquids) temperature that delivers 78 f max after mixing is critical. If you search "final dough temperature" any site that knows anything about baking will confirm these ranges. This area is one in particular where I see many people turn a good, sound recipe into a fail just because they do not know or pay heed to their final dough temp after mixing. Process, i.e., rolling out the dough, is practice, time, patience and consistency in thickness. Cheers JP

@FarooqKhan-mx8ux Ай бұрын

Thank you thank you its like summery of all the vedioa out there on youtube .i feel.glade i found your vedio easy simple and all in one .just perfectko thank yoh sir for your help .

@Regina.Falange 10 ай бұрын

Thanks!

@nicolashocquard6296 6 ай бұрын

Thank you very much for putting this content out. As a beginner with no formal culinary education and an internet that is flooding us with content that focuses on the How and What, I am very thankful that this video exists and help me actually understand so many Why! I am excited to go through your other videos!

@KamalawinKitchen 10 ай бұрын

Wow a different video, but very useful to know about Croissant.

@nobsbaking6391 10 ай бұрын

Thank you. There are so many demo videos out there. Some really good...some not so much. I try to fill in the technical gaps and process variables from site to site. Your comments are appreciated. JP

@jericoatienza9312 22 күн бұрын

thank you so much !

@nobsbaking6391 21 күн бұрын

You are most welcome. Please don't hesitate to subscribe. It helps my channel apparently. 😃

@Farukhbek Ай бұрын

🔥🔥🔥

@Mr.Player98 6 ай бұрын

Thanks you for this wonderful content. I really crazy for this of lamination. Is a masterpiece 🗿

@Mr.Player98 6 ай бұрын

7:15 First fold...

@nobsbaking6391 6 ай бұрын

@@Mr.Player98 Let me know how things work out.

@SurprisingCooking 10 ай бұрын

Very nice❤stay conected

@oferheijmans1765 7 ай бұрын

Thank you for the video. I noticed you put in shots from the video of Yuval who is a professional baker with many merits locally. It seemed that you suggested his works is not good, can you go into dome details about the mistakes there (other than the no-straight lines of his butter block and dough)? Asking as his video used to be my go to video for making croissants so interested to know whats wrong with it so i can improve. Thanks!!

@nobsbaking6391 7 ай бұрын

Actually I used his video to make the point of care and uniformity when making croissants and pastry. I am sure his product is fine however, I believe that when teaching people, the devil is in the details and with respect to his demonstration (although I never mention him by name) I thought it important to point this out to my viewers. These products are not cheap to produce, so why not make them the best you can. It's really just as simple as that. Further, I never stated in my video that his work is no good. I merely make the point that in my opinion this video appears to be a rushed demonstration with a 'bang it together' approach. Best to teach new bakers care and methods that would be taught in school as you can see by the other two videos I highlighted.

@oferheijmans1765 7 ай бұрын

Thank you for the clarification, fully agree! @@nobsbaking6391

@mariag.-vy9xt 28 күн бұрын

Thank you for the excellent video!! My question is about yeast, and more specifically what you think of making croissants with fresh yeast as compared to instant dry yeast. I've been making vegan croissants for about a year and a half with decent results, but am still working on the recipe all the time. When I first started, I was using Red Star instant dry yeast, and then after a while switched to SAF Gold because I had heard it was a better product. Just recently, I finally was able to find fresh yeast and have made croissants 3 times with fresh yeast. I think the main difference I have seen is a faster rise, and possibly a croissant that seems to be a little lighter. Since there are so many variables making croissants at home that can effect the end product, I'm not certain yet if the results warrant my searching for fresh yeast locally, which has been very difficult to find. I've also felt that the SAF Gold, even though I keep it in the freezer to preserve freshness, loses it's strength after only a few months. The last few times I used it I felt the proofing time for the croissants was substantially longer than it has been under similar circumstances. As much as possible, I monitor the temperature and humidity in my home kitchen from batch to batch. I'd like to know what you think about the best type/brands of yeast for croissants, and any other thoughts or recommendations that you have. Thank you!!

@nobsbaking6391 28 күн бұрын

The types or brands of yeast really is up to you. Bakers want a dependable yeast for consistent baking from day to day - batch to batch. Commercial bakers often opt for cream or cubed fresh yeast which can impart slightly better flavor notes. Regarding home application, it is up to personal preference . All should do the trick.

@mariag.-vy9xt 26 күн бұрын

@@nobsbaking6391 Thanks for your reply!

@yachtchefjamie8771 5 ай бұрын

Thanks so much! This is a very informative video. I've baked a few rounds of croissants now, but still haven't achieved the result I want. One batch I fractured my butter and the layers didn't hold at all, another I vac-packed them really aggresively and it completely ruined the layers :( I was heartbroken. I really want to freeze them, proof them from frozen overnight and then wake up the next day and bake them so they're ready for say 7am, however all the tests i've tried ended in failure. Do you have any advice on freezing them/general proofing times? I usually make 10 from the standard 20x20cm block of dough. Thanks in advance.

@nobsbaking6391 5 ай бұрын

Normally, when freezing preprepared croissants, bakers will add a dough conditioner with emulsification properties such as SSL or DATEM (or maybe even both). This helps protect the gluten structure of the layers and reduces damage freezing causes especially in such a delicate and fat heavy product like croissants. SSL and Datem sound scary, but they are completely derived from natural sources. Further, when using a standard freezer, bakers will also potentially increase the yeast by as much as 25% pending their recipe, process, and proofing conditions. Blast freezing does not usually require yeast adjustments. If I was going to cold proof, I would definitely use the one or two day plan because your second (or third) day incorporates an extended fermentation with the overnight proof. (I hope you get what I am saying here). Remember the golden rule. Keep the products moist refrigerators are dry. I would always let them warm up to room temperature or higher and keep them covered to ensure a moist , slightly tacky dough prior to baking. A dry surface will lead to ugly, poor expansion looking finished product. As I am writing this, I am leaning away from cold proofing. Better and more easy may be to freeze, then proof at room temp or higher. Moist surface is key on this product before baking. Also double in size is more easily managed when you can keep an eye on your product. Overnight proof does work but you really got to make sure you don't go past the double in size mark and that the croissants are moist and tacky before baking which requires some room temperature or higher bench proof time.

@nobsbaking6391 5 ай бұрын

Proof time is double in size, not a predetermined time. Once you are successful with your croissants, you will determine the actual time based on your recipe, your temperatures, and your process.

@FakeFlowers 5 ай бұрын

What are your thoughts about using a small percentage of deactivated yeast? Like 0.2 to 0.5% ? I haven't tried it but I was wondering if it could help. After final sheeting and cutting, my pastry very very slightly, it retacts about 1mm or less. Thanks!

@nobsbaking6391 5 ай бұрын

That is excellent. Deactivated yeast provides reducing effects on the gluten, which will decrease mix times and improve extensibility.

@FakeFlowers 4 ай бұрын

Awesome thank you! What percentage do you recommend to not impact flavor or texture, but used solely for the reason for increasing extensibility? Thank you sir! @@nobsbaking6391

@123ezhumalai 10 ай бұрын

Please make a video for the perfect burger bun

@nobsbaking6391 10 ай бұрын

Hehehehe....what is the perfect bun. Ask 10 people...get 10 different answers. Send me an email to nobsbaking123@gmail.com and I will try and give you a plan based on what you are looking for. If possible go online find a photo and send me a picture of the type of bun you want to make. I will put a recipe together for you. Cheers JP

@MissFrijole Ай бұрын

In a recent class I did, they didn't want us to develop too much gluten, so they didn't tell us to work until we get the window pane. I'm confused now as to what I'm supposed to look for. I always mess up on some step while making breads and I always have a hard time getting definitive answers.

@nobsbaking6391 Ай бұрын

The idea is a good window pane after mixing in the case of No Time doughs.With doughs where you give a rest period of around 1 hour (double in size) provides addional conditioning, therefore you can cheat a bit on mix times. The window pane test in this instance should be done after the rest period. To be honest, if you are talking white flour (especially high protein bread flour) you need to mix at least 9 minutes, and that won't even get you close to full development . The rest period is the critical step. Most bakers demonstrating white dough products mix 9 to 10 minutes with a 1 hour rest. This is technically correct unless dough improvers are used which contain reducing agent's to chemically or enzymatically condition the dough. Even with these additives the dough needs to rest for at least 5-10 minutes before further processing Regarding the mix less thing your course taught you...no idea what the rationale was for this. See my video on flour protein it will answer a lot for you based on baking science.

@nobsbaking6391 Ай бұрын

Sorry just read your comment again...so they told you NOT TO DEVELOP TOO MUCH GLUTEN.... Well I am not sure what products they are talking about but I will say this. Proper gluten development and conditioning is critical for most bread products, end of story.

@Bigrrrrr 4 ай бұрын

What temperature should be in refrigerator if we leave the dough overnight? Is the amount of yeast same in that case? Thanks in advance

@nobsbaking6391 4 ай бұрын

Normal operating Temps for fridges are 35-38 f (1.7-3 c) 1% yeast is always a good safe number to work with. After 1 batch you will see exactly which way you need to go. Remember the double in size rule! After you have layered in your fat and decided for a second overnight bulk fermentation it may not actually double in size due to the weight of the fat. No problem just process as usual on day 3.

@Bigrrrrr 4 ай бұрын

@@nobsbaking6391 wow, thanks for such detailed and fast response. I won’t use laminated dough, I am baking pastry for kiflice (Balkan rolled pastry filled with whatever you want). I usually just let it ferment for an hour and since I use 3% fresh yeast I want to follow your advices and make dough day before to see if there’s difference in taste and is it worth it extra time.

@Gemma6043 3 ай бұрын

I just made croissants yesterday but they had uneven air pockets - some are bigger on the top and some are smaller and closer together - why is that and how to fix and create beautiful air pockets

@nobsbaking6391 3 ай бұрын

Did you take any photos? I'd you did(or can) send me a few of the internal and external to nobsbaking123@gmail.com. I would like to see them.

@nobsbaking6391 3 ай бұрын

If you didn't or can't get any photos then just reply to me here and I will offer some suggestions.

@EmmaDee 16 күн бұрын

Towards the end of video you mention to add fats last. So I’ve mixed everything in my kitchen aid as shown in your videos, except my last 1/4c of butter for my sweet yeast dough. So when the heck do I put this in??

@nobsbaking6391 16 күн бұрын

About 1/2 to 2/3 of the way into the mix. The whole thing about high amounts of butter is that it lubricates the dough so much it doesn't mix as fast. It takes longer. Delaying the butter allows the dough to develop a bit. Even with that said. If you are using more than 10% butter you may need to extend the mix time a minute or more. Feel the dough out. There is no cut and dry rule as every mixer is different.

@EmmaDee 16 күн бұрын

@@nobsbaking6391 🤦‍♀️🤦‍♀️😂🤣🤣🤪🫣 when I didn’t know what to do, I poured it out on counter, rolled into a ball and put in fridge!! LOL!!!! I used active dry yeast this time, it was still a bit tacky after mixing. Hell, guess I should toss it and start it over. Just came in from work and wanted to play with some dough dude!!

@EmmaDee 16 күн бұрын

@@nobsbaking6391 PS. 410g bread flour, 249g whole milk and let packet of yeast bloom, 1 lg egg and a yolk, 50g sugar. So curious, looked in fridge from two hours ago and it’s 3/4 it’s way near being doubled in size. It was 71 here today in Alabama. Wonder if I punched it down now if I could add butter, roll back into a ball and save it? Miracles happen? I’m not getting the math because that much milk came to 61% not counting my egg and yolk. See what I’m quitting?? But I love playing with the dough and maybe should get me some Play-dough!!!

@nobsbaking6391 16 күн бұрын

@EmmaDee Oh my goodness. Don't throw it yet. Let it double in size, maybe overnight in the fridge or take it out and rest it on your counter for double in size. Unless you put way too much water in the dough, it should dry up as the high sugar and flour absorb the water. IF it's still a sticky mess after this point then you may have some issues. If it's just a bit tacky, I say go for it. I don't know what was actually in the recipe or how much, so it is difficult to determine the issue. The solution for you is coming as I stated, but I wiped out accidently part of the video so I am fixing it up now. Hope by tomorrow everything is sorted. Kind regards JP

@EmmaDee 16 күн бұрын

@@nobsbaking6391 hey! If nothing else, hope you’ve gotten a few giggles from a determined baker wanna be!! I swear I’m obsessed and want to get this so I can start learning sourdough! It’s almost been a year!! I do not know if you can see videos on my “so called” channel but I’m going to upload to show you what I’ve done. By golly I smoooshed up that butter and folded that softened butter into my dough, made another ball and she’s been sitting in oven with light on and now has doubled again. My yeasty girls are partying.

@cammieenslow6935 15 күн бұрын

This is fabulous! I just wish it was in a booklet so I could follow it step by step during the process. I've struggled with my butter shingling during rollout so I looked for help online and found this. I'll print out screenshots and put them on my worknench. Alas, too late for this shingled Beurrage. 😢

@maiadamoaz8779 3 ай бұрын

Please can u mention the problem of the intro pic in the 3rd croissant , because I got this result and I don't know what is the reason of it

@nobsbaking6391 3 ай бұрын

Well, all three are acceptable and totally dependent upon the plan you have and the product you want. Which example are you trying to create?

@maiadamoaz8779 3 ай бұрын

The first one with big holes

@nobsbaking6391 3 ай бұрын

Stiffer dough. Attention to lamination temperatures.

@nobsbaking6391 3 ай бұрын

@maiadamoaz8779 As a note...a good amount of fat better. 40+% based on flour

@maiadamoaz8779 3 ай бұрын

But explain more like what the condition of lamination should be for this result

@user-iv4oc6ts2e 5 ай бұрын

can i have pdf with this content vedio?

@nobsbaking6391 5 ай бұрын

Sorry, I only have in video format.

@pipehjk 2 ай бұрын

Temperature on the fridge????? any baker never told that!!

@nobsbaking6391 2 ай бұрын

Standards for refridgerators are usually around 35 - 40 F or 2 to 4.5 C However in some countries that may not be the case. Ideally your food refrigeration should be 4.5 C or under (40 F or less) With pastry the objective is 55 F for working with the dough. Regarding your question. For retarding my dough I use a large double glass door ,multi shelf display fridge that rarely gets below 6 and this works fine for managing my pastry temp. The time it takes to cool a dough is different with all fridges due to various factors that is why I recommend a thermometer to confirm dough temp vs. An arbitrary amount of refrigeration time.

@pipehjk Ай бұрын

@@nobsbaking6391 Thanks for response, i tried with 3C and its wonderfull result! btw im chilean so my english is soso, sorry for that.

@MichaelREFLECTS 4 ай бұрын

Could have used this video years ago...lol

@MityaCole 2 ай бұрын

nyt baking straight up copied this recipe wtf

@nobsbaking6391 2 ай бұрын

Recipes are just recipes...no big deal.

@nobsbaking6391 2 ай бұрын

Oh and PS. The recipe I discussed and used for example purposes in this video was Claire's (NYT). It is a sound, balanced recipe.

@lazulin 2 ай бұрын

There are no real secret in standard croissant recipes. People vary the percentages a bit, but they're all within a fairly narrow range. Some recipes are kinda wild, but only the ones doing something unusual (like the 'fast' recipes that try to skip the lamination process entirely and do a stacking approach, spreading butter between layers). But even with those - it's the unusual technique rather than the recipe per se that's special. A lot of the controversy in croissants is really about technique details (how many folds, what butter is best, ideal proofing environment, how many rests and for how long, etc.) so those are the real unique differences between recipes.

@nobsbaking6391 2 ай бұрын

@@lazulin agreed

@amyh4032 2 ай бұрын

@@lazulinalso recipes are subjective anyway, especially ones that use natural leavening, as it's incredibly unlikely that you're going to be able to replicate the creators' environmental conditions. but that's one of the beauties of learning this craft for me, is that we have to learn to pick up messages our environment is telling us that are expressed to us through the dough or what ever it is that we're making. There are also factors out of our control such as our climate, time of year, time of day etc are all factors we have to constantly mitigate. So recipes are not a fool proof plan by any means. That aside, I do love to share my recipes though, as I think it's a beautiful thing to be able to share a part of my love and passion with people who also enjoy it. But if I owned a bakery and my recipes were my assets I think I would maybe share my recipes but not my environmental conditions such as temperatures of ingredients and room temps etc. that way people can still hone in on their own skills but maybe use my recipe as inspiration or maybe even learn something from.

@mercedesaschenbrenner9352 Ай бұрын

BIG thank you for this very educational video. I just made croissants and the recipe hade many of the pitfalls you mentioned. And, called for rolling the croissant from the weird rectangle split in two, I realized this was a big mistake, the final product is 🫢🙄. Well, I’ll just find another recipe. Subscribed. 👍🏽