Preparing and using the dough sheeter
Get to know the dough sheeter and how to prepare and operate it before working with croissant dough.
CROISSANT
Croissant Course
Learn hand and machine lamination: prepare dough, enclose butter, fold layers, shape, proof and bake, then examine the crumb structure.
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THE CURRICULUM
What you will learn
19 online lessons · Taught in Thai
Croissant ingredients
Go through the croissant ingredients and prepare for making the dough and enclosing the butter.
Dividing and rolling out croissant dough
Divide and roll the dough in preparation for enclosing the butter.
Making a butter block
Prepare a butter block to enclose in the dough, ready to be rolled and folded into layers.
Enclosing butter and the first double fold by machine
Enclose the butter in the dough, then use the sheeter for the first double fold to begin forming dough and butter layers.
Enclosing butter and the first double fold by hand
Follow the butter-enclosing and first double-fold stage by hand, without using a dough sheeter.
Rolling and the second double fold by machine
Use the sheeter to roll the dough after its first fold, then complete the second double fold.
Rolling and the second double fold by hand
Roll and complete the second double fold by hand, continuing the hand-lamination method.
Rolling and shaping croissants by machine
Use the sheeter to roll the dough, then roll it up into croissants, following the change from dough sheet to shaped pastry.
Detailed machine-rolling and shaping techniques
Take a closer look at machine rolling and shaping, with more detail on each movement.
Rolling and shaping croissants by hand
Learn to roll the dough and shape croissants by hand without a dough sheeter.
Proofing croissants
After shaping, let the croissants rise before baking. This stage is called proofing; follow it after rolling and shaping.
Applying egg wash before baking
Apply egg wash to the croissants before they go into the oven, preparing the surface for baking.
Baking croissants in a deck oven
Follow the steps for baking croissants in a deck oven.
Cutting open a croissant to examine its crumb structure
Cut open a baked croissant to see the layers and air pockets formed through rolling, folding and baking.
Baking croissants in a convection oven
Watch croissants bake in a convection oven, which circulates hot air, as another method alongside the deck oven demonstration.
Comparing hand-laminated and machine-laminated croissants
Compare the finished hand-laminated and machine-laminated croissants from the two methods you have followed.
Cleaning the dough sheeter
Follow the cleaning process after using the dough sheeter, ready for the next session.
Course recap
Review dough preparation, enclosing butter, rolling, folding, shaping and baking before practicing yourself.
BEFORE YOU START
Get ready for your course
Tell us about your experience and equipment so Bung Ib can help you prepare for the croissant course.
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From our kitchen
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