Anyone else wishing they had a machine like this at home? it is tough making pastry at home with the wooden roll

@MyChilepepper

Жыл бұрын

Kitchenaid makes dough roller attachment for home use.

@gancarzpl

Жыл бұрын

It would be nice to have that large machine, but Marcato Atlas Pasta Machine With Electric Motor Attachment @ $200 will do as good job with lamination.

@gancarzpl

Жыл бұрын

@@MyChilepepper Attachment to the Kitchenaid is located too high.

@samlebon9884

Жыл бұрын

Let's share one

The use of the scraps to fill in the gaps and minimising wastage. That's genius

@samlebon9884

Жыл бұрын

Yep. He's the only one doing it.

@rickthebaker9379

Ай бұрын

If you roll it properly and stretch the corners then no there is no trimming and fussing about.

These laminating machines are an amazing piece of kit.

Amazing! love that guy. Thank you Scott

This is basically a planer for wood but instead it’s for dough. Love it!

Its really brilliant to cut the edge and place it inside..

Thank you Sir for your master class .Thank you so much. Take care.

Used this machine back in 1991...It is GREAT....

im using ur style now its working with me verey nice thank you

perfect chef, tq for the knowledge

Excelent video, thank you

Good evening. Beautiful croissant from all sides. I followed the way your croissant was made. Very good. You father me, I have to send anything new about croissants. If you can explain in detail from the first to the next. Greetings to you, you will see.

These secret tips really elevates your croissant game to the next level. My previous attempts we're nice in flavour but didnt had the picture perfect layers that you see from a pro baker. Now I know why my attempts all collapsed. Too much stress on the dough :D Thank you The Artisan Crust!

@geuros

2 жыл бұрын

Patience is the key. At any point you get impatient you can ruin the so far perfect 2 days of work.

@rickthebaker9379

Ай бұрын

It's important to rest the dough between folding. 1/2 hour in the fridge to relax the gluten. Too long and the butter hardens and cracks into pieces.

Very kind man teaching us. Thanks man 🇦🇺🇦🇺🍺🍺💪💪

Thanks a lot

Very good

Wow thats awesome me im just discarding the scraps/edges😊 jice idea...

Seems that 90% of my problems with croissants are just that I don't have one of these table rollers 😭

chef for a good and correct puff dough when mixing until the windows pan stage or just mixing it well

Thank you for this video! I have a croissant recipe with eggs and milk powder, my croissant dough is quite soft after mixing and resting overnight. Is it ok to use eggs?

@theartisancrust8477

3 жыл бұрын

Hi Nikolett, it is ok to use eggs in your recipe, it will just makes a richer flavour, if your dough is to soft you might need to take some of the water or milk out of the recipe . My recipe contains 54% hydration.

Nice

Thank you chef! It is so helpful! May I ask you a question, after you made the dough how do you handle it? Did you leave in at room temperature to proof it, freeze it, then leave in fridge for 16-24 hours? Thank you again!

@theartisancrust8477

3 жыл бұрын

Hi Dai, the dough is left in the fridge all the time when laminating and then can be frozen refrigerated or proved after shaping

After putting it in the fridge, as it ferments, and taking it out of the fridge after 12-16h, what is the dough consistency should be? The dough im getting is too soft rather than having a bit of firmness.

@theartisancrust8477

3 жыл бұрын

The dough should be firm but pliable, are you mixing your dough with cold ingredients ???

@noobex018

3 жыл бұрын

@@theartisancrust8477 Yes, I'm doing it so cause the weather is hot, the normal temperature we usually have is around 26c to 30c and above a normal temperature would be around 28c. The cold ingredients are water 29% and milk 13%, should I mix it the wet ingredients in room temperature? Correct me if im wrong but from what I've observed the dough continued to ferment as it normally would with a yeast smell, in result, the dough has a greasy texture afterwards, I am thinking that the fridge is cooling slowly as it more than it should be. With that being said I am thinking of putting it in the freezer for 1-2h to prevent it to ferment as much as it would before putting it in the fridge, would this method work? And I'm thinking that my fridge is already dead and making my croissant a 1d process would be better

Hello Chef, if we do 1 double fold + 1 single fold it s also good ? Or 3 single fold ? It s gonna works too ?

@theartisancrust8477

3 жыл бұрын

Hi NiK, The 1 double and 1 single will work as well as the 3 singles, you will just get slight variation in your layers but it will still work out fine

May i ask for the hydration level of the dough? :)

What an underrated channel! May I suggest you try using more click-baity thumbnails (maybe a thicker, slimmer font like Bebas) in order to drive more clicks and channel views? Canva has some good modern templates .

I'm getting confuse after watched several folding process from youtube , some people do the folding system by 3X single fold ,there is other person folding by 1Xbook fold + 1Xsingle fold , and now i saw you do by 1Xsingle fold + 1Xbook fold +1Xsingle fold. are that both of the methode above are the same..? is there any result if i do from one of that methode..?? thanks for your kindly information in an advance 🙏

@theartisancrust8477

2 жыл бұрын

Hi Dandung Dwiyanto, there is no real difference, if you use double fold you get a few more layers, it comes down to how you were taught. Happy baking

@dandungdwiyanto

2 жыл бұрын

@@theartisancrust8477 thankyou for your kindly information..🙏🙏😁😁

What's the brand of that sheeter chef? And the length of the conveyor. Thank you!

@theartisancrust8477

Жыл бұрын

TEKNO STAMAP LAM 650 FLOOR SHEETER

The secret: buy fancy machine

@abd-elrahmanmohamed9839

3 жыл бұрын

the really secret is the type of butter , flour , oven and right amount of salt and water . if you get the right type of flour (strong but not too much) , the right type of butter (low water content , malleable , high temperature melting point in my case it's Lurpack) and you knead the dough enough (the point before the complete windowpane test)

@sog__

2 жыл бұрын

everything he is doing can be done with a rolling pin. A machine is only necessary when making massive quantities of croissant commercially

When you put the dough in the fridge to rest for 2p min 30 min respectively..Do you put it in the fridge or freezer?

@theartisancrust8477

2 жыл бұрын

I place it in the fridge depends on what the ambient temperature is in the kitchen. if it is hot I would place it in the freezer

Hi Chef: Don't you think following your method just cut dough in half and sandwich butter with two even portions, why we need to cut dough into 3 pieces......just a thought.....

Will conditioned butter stay soft and pliable when refrigerated?

@theartisancrust8477

3 жыл бұрын

it will for a while so you need to laminate and shape while it is still flexible

@polarbearal

3 жыл бұрын

@@theartisancrust8477 ah, I see. My recipe book says to do the first fold and then place in the fridge for two hours before folding again. I wonder what would happen if I just go right into the second fold while the butter is still at room temp?

@theartisancrust8477

3 жыл бұрын

@@polarbearal If you have inactive yeast in your recipe you actually don't have to rest the dough in between folds :) I f you are not using inactive yeast you only need to rest the dough for about 30 min between folds

@polarbearal

3 жыл бұрын

@@theartisancrust8477 I’ll give that a try! Thank you!

Chef i followed your lamination process but my croissant looks like bread after baking no layers any suggestions chef?

Hey Scott, Can we do an offset roll all the time, would'nt that give us more layers?

@burrymeinsmoke1483

3 жыл бұрын

More layers doesn't mean betterr product

@samlebon9884

Жыл бұрын

​@@burrymeinsmoke1483 So what is the right number of layers?

@JamesBrown-ub4un

11 ай бұрын

@@samlebon9884 27

Hi Chef, excelent video, very helpfull. Could you please, if it isn't much to ask, give us the actual ingredients quantities? Or at least the porcentages in relation to each other? Thank you.

@theartisancrust8477

3 жыл бұрын

Hi Rodolfo, there is a formula /recipe attached in the description of the video with amounts and percentages. Happy baking

@arsulaksono881

Жыл бұрын

54% hydration incl milk

What is this mach8ne called? And us there a smallest version of it available?

@theartisancrust8477

Жыл бұрын

The machine is call a dough break or pastry sheeter and yes there are bench versions available

OOOOH! Now I know what I've been doing wrong. I have a laminating machine in my kitchen just like that but I don't have a little paring knife. That's what I've been missing.

@samlebon9884

Жыл бұрын

I guess you are using the laminating table for massages. Right?

@johnsprague4914

Жыл бұрын

@@samlebon9884 hahaha yeah right! I sometimes look at vendors for those and dream that I had half the money required to buy one.

@samlebon9884

Жыл бұрын

@@johnsprague4914 Maybe there is a tabletop laminator that could be just enough for an amateur. I think the technology is not that advanced.

@johnsprague4914

Жыл бұрын

@@samlebon9884 I have had the same thought but of course, the hand cranked version doesn't really have the same accuracy and is still very expensive for what it is. As you say, it's not rocket tech.

I really had difficulty making croissant as a home baker, i live in the tropics with temperature of 35C to 40C. Can i use a pasta maker to quickly roll my dough? I don't have this machine sheeter, i only bake for home consumption. Please help chef, i wanna learn how to make croissant without it turning into brioche.

@theartisancrust8477

Жыл бұрын

Hi Amy, you will struggle using pasta machine because it is not wide enough. Try using refrigerated ingredients and working out of the fridge when doing your folds. You could reduce the yeast content so it doesn't prove as quickly,

@amyabay4826

Жыл бұрын

@@theartisancrust8477thank you so much chef for the tip, saves me another round of failed 2nd try... will try reducing the yeast, i didn't know i could do that coz i follow recipe by the book.. thanks chef.

Please suggest any substitute for butter

@theartisancrust8477

Жыл бұрын

I use cultured butter, it give use a better taste

We have the same machine at work lol

what is the weight ratio for the butter and the flour ?

@hichamezzaouaoui9935

3 жыл бұрын

Normally for a press of 4,2 gr you laminate 1 kg of butter

@theartisancrust8477

3 жыл бұрын

I use 25 % of dough wiegh

@abd-elrahmanmohamed9839

3 жыл бұрын

@@theartisancrust8477 Thanks for reply . I made it and used 38% of dough weight 1 double fold + 1 single fold and the result was good for me as an amateur . this is the image of crumb . if you have any note please tell me. drive.google.com/file/d/1Q7dC6Mw0rYi2oHYWNOJYv0Jna8mYgDc_/view?usp=sharing

Can i do this with regular butter?

@samlebon9884

Жыл бұрын

According to some sources the butter should be 82% fat. Don't ask me why, but these people know their stuff.

@cougar231000

Жыл бұрын

@@samlebon9884 Since this comment i made plenty of croissants, apparently every butter has 82% of fat, but the higher quality ones has more plasticity and resistance to heat! I even used professional butter, but it's quite hard to use with a rolling pin because it's rock solid and It needs to be laminated at a higher temperature!

How many kilo of dough you make chef?

@theartisancrust8477

2 жыл бұрын

total dough weight is 1 kg in the recipe with 250 gr laminated butter add

@dodongbisdakphtv544

2 жыл бұрын

@@theartisancrust8477 ok chef thanks

Iy

What hayto this channel? Hes not posting anymore

this is my opinion about the video if you dont want a random guys perspective stop reading now: science and dough times are solid. a lot of choices in this video that are questionable, not wrong just plausibly not optimal. rolling vs pounding butter vs tempering, messy seams that will still form layers but are not uniform final rest time is towards the shorter side of what can be done, putting the roller on the table like that can make your dough irregular you can fix it on the table but it has an effect. yet again not wrong just not optimal. in a mid teer good bakery focused on production this video will not be harmful. thanks for the video

Hi chef, I have a question when I put the dough in fridge 24 hrs. After that, the dough has bubbles or it's not smooth, so what's happened? Thank you

@theartisancrust8477

3 жыл бұрын

Hathaitip it has stared to prove in the fridge overnight. You want this to happen it will give you better flavour in the end product. The bubbles will roll out when you laminate the butter into it.

@abainiafawzi7468

3 жыл бұрын

Good evening. Beautiful croissant from all sides. I followed the way your croissant was made. Very good. You father me, I have to send anything new about croissants. If you can explain in from the first to the next. Greetings to you, you will see.

Hand lamination please

Imagine having money for a machine like that??

@adrianadossantos9706

3 жыл бұрын

Right ?! lol

Its little different from others

4*3*3=36 layers. Now I know why the Wu-Tang had a croissant for their symbol.

Magnificent 💪🍺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺👍👍👍👍👍👍

But I don't have a machine like that! :(

@maksimsjakusevs4224

3 жыл бұрын

But you can do it by hands for sure! :)

@kittenmimi5326

3 жыл бұрын

@@maksimsjakusevs4224 nah butter spills everywhere not neat

@maryamm8379

3 жыл бұрын

@@kittenmimi5326 i did it controll the temperature and the dough coverage you’ll be fine

@mssueni9624

3 жыл бұрын

@@kittenmimi5326 make sure the butter not too soft.I make croissant at home often it is so easy

First

Should explain with a rolling pin because that is what we use at home. Fellow pro bakers won't be coming here to watch this video.

he has a electric roller that's cheating lol this can't be for home bakers lol that would take too long by hand lol

Weird…! Who has that rolling machine in their home genius!!!?

You have to laugh when referring to yourself as a "Master Baker"...lol. Otherwise you obviously know what you're doing as I did learn more about the folding in regards to the lamination process in order to develop layers for the croissant.