H3art of the Home

Rolling out your dough & Lamination – The Double Fold Method

Successfully rolling croissant dough is an art requiring patience and technique. This guide covers what to do after butter lock-in, showing the initial roll out and first fold. Helping you learn how to achieve a better laminated dough for flaky, buttery croissants.

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Since completing croissant class series, I have released my master croissant recipe and detailed guide click below to get it

H3art of the Homes Master Croissant Recipe & Guide

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Watch the full lamination and double fold here

Before You Begin

Temperature Matters

• Your dough should be cold but pliable (around 50-55°F/10-13°C)
• If it’s too cold and stiff, let it rest at room temperature for 5-10 minutes
• If it becomes too warm and soft during rolling, cover and return it to the refrigerator for 15-20 minutes

Prepare Your Workspace

• Dust your work surface lightly with flour
• Have a ruler handy(this is a general guide, follow your measurements on the recipe you have selected).
• Plastic wrap to wrap dough for rest periods.
• Pastry brush/anything to dust excess flour off dough.
• Water sprayer. To gently mist water before beginning your double fold. Why?
  • Improved Lamination: The water adds just a touch of moisture, which can help the layers of dough and butter adhere better during the folding process, ensuring clean, distinct layers in the final bake.
    Preventing Dryness: Especially in drier environments, misting can help keep the surface of the dough pliable, making it easier to handle and reducing the risk of cracking or tearing as you work.

The Rolling Process

1. The “Butter Tapping” Technique

Before you begin rolling with your rolling pin, begin with the “butter tapping” technique:

• Place your rolling pin on your dough square, at the edge closest to you.
• Using light but firm taps, gently press down across the entire surface
• Work methodically from one end to the other
• This helps distribute the butter evenly before you begin rolling
• You should see the dough expanding slightly with each tap

This step helps prevent the butter from breaking or leaking during rolling by gradually warming and distributing it throughout the dough.

2. Rolling From the Middle Out

Once you’ve completed the tapping:

• Position your rolling pin in the middle of the dough
• Apply even pressure and roll outward toward the far edge. Do not drag the rolling pin, which can cause dough tearing.
• Return to the middle and roll toward yourself
• Continue alternating, always starting from the middle
• Keep the dough edges straight and corners square
• When rolling croissant dough, air can sometimes get trapped between the layers, especially near the edges. These bubbles can cause problems during baking – they might expand too much and create uneven layers or holes.
  As a beginner-friendly solution, you can use a toothpick to carefully poke tiny holes in the edges of your dough. This creates small vents that allow trapped air to escape while you’re rolling and folding.
  Some experienced bakers trim the edges of their dough with a sharp knife (which also releases trapped air), but this requires more skill. The toothpick method is gentler and less risky – perfect while you’re still learning the basics.

3. The 45° Angle Technique for Cross Lamination(Optional)

The 45° turn technique is an optional method but can make a difference in your croissant dough structure. Why??

When you roll laminated dough repeatedly in the same direction, the gluten strands align in parallel lines, which can create weak spots between layers and uneven rising. By rotating your dough 45° and rolling, before each fold, you’re creating a stronger gluten network.

Here’s how to do it:

1. After rolling your dough into the needed size rectangle for your double fold. Lift the dough carefully and rotate it 45° clockwise or counterclockwise. Don’t want to move your dough? Just move your position.
2. Roll again in your standard middle to top and middle to bottom method, but because the dough is now at an angle, you’re actually rolling diagonally across the previous gluten formation.
3. Complete your double fold as normal from this position.

Preparing dough for your first fold

• Trim edges on the top and bottom(the shorter edges)
• Dust excess flour off dough
• Gently mist with your water
• Begin your folds

Troubleshooting Common Issues

Butter Breaking Through

• If butter starts to peek through, dust the spot with flour and continue
• If several spots appear, the dough is too warm – refrigerate immediately
• Fix any major tears by folding a small amount of dough over the hole before continuing

Uneven Thickness

• Pay attention to how the dough feels under your rolling pin
• If some areas feel thicker, focus gentle pressure there
• Use a gentle touch – aggressive rolling can damage butter layers

Dough Springs Back Stubbornly

• The gluten needs to relax – cover with plastic and let rest for 10-15 minutes
• Try gentle tapping with the pin again before resuming rolling

Extra Tips for Lamination

Creating Optimal Conditions

• Room temperature should be cool (65-72°F/18-22°C is ideal)
• Work on a naturally cool surface like marble or granite if possible. If not, freeze a larger cookie sheet, and let it rest on your work surface for 5 minutes before your begin lamination or if it becomes too warm in the middle of lamination.
• Some bakers lightly chill their rolling pin before starting

Measuring for Precision

• Aim for consistent thickness throughout (general rule is about 1/4 inch/6mm, but be sure to follow the measurements your recipe calls for)
• Measure your rectangle dimensions with each roll-out.

Remember that making croissants takes practice. Each batch will teach you something new about handling the dough. Pay attention to how the dough feels – it will tell you when it needs to rest or when it’s ready for the next step.

The most beautiful croissants come from bakers who develop an understanding of their dough through experience. Be patient with yourself, and enjoy the process! Now onto the fold!

Lamination

The Double Fold Method

This guide will walk you through the proper double fold technique for making delicious, flaky croissants.

Understanding the Double Fold

The double fold creates multiple thin layers of dough and butter that give croissants their characteristic flaky texture. Unlike a single fold (letter fold), the double fold creates more layers in fewer turns.

Visual Guide to the Double Fold

The double fold technique shown in the images below, create a precise layering structure:

1. Starting point: Your rolled out rectangle of dough with trimmed edges on a floured work surface, excess floured dusted off and misted lightly with water.

2. First fold: The bottom portion folded up about 1/4 of the way. Notice the clear fold line and how the dough maintains its rectangular shape.

3. Second fold: The top portion folded down to meet the edge of the first fold.

4. Final fold: The entire piece folded in half (top down to bottom), creating a compact rectangle with multiple distinct layers inside. Notice how neat and even the edges are, which helps ensure even baking.

5. Wrap Well: wrap dough in plastic wrap and place in the refrigerator until next fold.

This specific folding technique is especially effective because it:

• Creates even, parallel layers
• Maintains consistent thickness throughout
• Seals butter effectively between layers
• Produces a neat package that’s easy to wrap and chill

Step-by-Step Double Fold Instructions

1. Start with a rectangle of dough: Begin with your dough rolled out into a rectangle, excess flour dusted off and misted with water. Ready on a lightly floured surface, with the shorter side facing you (as shown in the first picture).
2. Fold the bottom portion up: Bring the bottom edge up approximately 1/4 of the way. This first fold should cover roughly the bottom quarter of the dough.
3. Create the first fold line: Ensure this fold creates a clean, straight line across the dough. Press gently to secure it.
4. Fold the top portion down: Now, fold the top edge down to meet the new edge created by your first fold (as shown in picture 3). You should now have two folded sections, with the top portion positioned directly against the bottom folded portion.
5. Complete the double fold: Fold the entire piece in half by bringing the top edge down to meet the bottom edge (as shown in picture 4). This creates a compact rectangle with four distinct layers inside.
6. Seal the dough: Gently press the dough with your rolling pin to ensure it’s together.
7. Rest the dough: Wrap the folded dough in plastic wrap and refrigerate for at least one hour before the next step. Following your recipes instructions.

Tips for Double Folds

Precision Matters

1. Measure your folds: While eyeballing is fine with practice, beginners can benefit from actually measuring their folds. Use a ruler to ensure your bottom fold is exactly 1/4 of the way up.
2. Edge alignment: When bringing the top section down, align not just the edges but also make sure the entire edge is parallel for consistent layers.
3. Corner pinching: Lightly press the corners together first before sealing the rest of the edges to prevent slippage.

Layer Protection

1. Butter temperature zones: The butter closest to the edges warms faster. When rolling, start from the center and work outward to maintain even temperature.
2. Dry hands: If your hands tend to be warm, dust them with flour before handling the dough to create a barrier between your body heat and the dough.
3. Cool down: If you notice the dough warming up during work, cover gently with plastic and transfer to the refrigerator for a five minute rest.

Tips for Successful Folding

Temperature Control

• Cold is your friend: If the dough feels too soft or sticky at any point, cover and put it back in the refrigerator.
• Quick hands: Work efficiently but don’t rush. The warmth from your hands and the environment will gradually warm the butter.
• Cooling breaks: It’s better to take multiple short breaks to chill the dough than to struggle with warm, sticky dough.

Rolling Tips

• Light flour dusting: Use just enough flour to prevent sticking.
• Even pressure: Try to apply consistent pressure when rolling for uniform thickness.
• Straight edges: Use a knife to trim edges on the top and bottom(the short sides)
  • When trimming the edges. Use the knife in an up and down motion. Do not drag the knife through the dough. Which can cause tearing and smooshing on the layers.

Common Challenges and Solutions

Butter Breaking Through

• Problem: You can see butter coming through the dough
• Solution: Patch small tears with a dusting of flour and chill the dough immediately

Dough Springs Back

• Problem: The dough won’t stay rolled out
• Solution: Over and place back in the refrigerator to allow the dough rest, to relax the gluten

Uneven Thickness

• Problem: Some parts of your dough are thicker than others
• Solution: Pay attention to applying even pressure with your rolling pin

Remember

• Everyone’s first attempts at croissants are a learning experience
• The dough will become easier to handle with practice
• Even imperfect croissants usually taste delicious!

With these folding techniques and a bit of practice, you’ll be on your way to creating beautiful, flaky croissants with dozens of buttery layers.

And be sure to save those croissant ends for creating magical and delicious creations