Creating the perfect croissant by hand is a delicate balance, and one of the most critical elements lies in controlling fermentation during the laminating process. It's essential to minimize or eliminate fermentation at this stage, as gasses in the dough or proofing can lead to the butter layer cracking, thereby compromising the sought-after layers. This recipe strategically uses Poolish to imbue the dough with that characteristic fermentation flavor, all while bypassing the need for proofing the final dough. This approach not only simplifies lamination but also extends the window of workability.

A unique aspect of our method is performing the laminations consecutively. This approach avoids the butter hardening during resting periods between turns, which is common in most recipes, and it also inhibits fermentation during lamination. This modification not only expedites the entire process but also enhances the ease of lamination.

To facilitate back-to-back folds, we've tailored the dough to be more extensible, significantly easier to roll out compared to the firmer doughs used in professional settings. This requires a gentle touch during rolling to avoid cracking the butter, given the dough's enhanced pliability. The dough must then rest overnight in the fridge to relax sufficiently for the laminating process.

For a detailed demonstration on the process for this recipe, sign up for our 2 hour masterclass on July 10 2024 where we will demonstrate the recipe, give tips and answer questions from viewers.