Impossible to Roll Croissant Dough
I'm planning to make croissants for thanksgiving this year, I've made them before but found it nearly impossible to roll out after keeping the laminated dough in the fridge over night. The dough was impossibly hard and I probably spent around an hour literally banging on the dough with a rolling pin before it would be ready to fold again.
Is there an ideal temperature that the fridge should be at? Or maybe am I supposed to let the dough warm up before rolling it out again? Or is there something else I'm missing?
Best Answer
Let the dough warm back up. You put it in the fridge to firm up and develop glutens between folding in more butter, but once you are done, you make your croissants right then and there or if refrigerating your pastry dough, you need to bring it back up to workable temp.
I use a cooling rack for this, well I use it for anything I need to cool or thaw, it helps prevent the heat or cold from being stored in the surface its sitting on and lets more air move around it which speeds up cooling and thawing.
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Quick Answer about "Impossible to Roll Croissant Dough"
Keep a Close Eye on Dough Temperature. If your croissant dough gets too cold, it can be difficult to roll, and the butter layers inside can break apart and become brittle, which will impede the development of flaky layers in the finished croissant.Why does my croissant dough tear when rolling?
The dough tears if the butter is too cold, to avoid this you need to put it in the warmest part of your fridge and keep it controlled, if it gets too cold and becomes hard then you are screwed. Never put the dough in the freezer during the rolling and folding. . Thanks for all your help!How do you make croissant dough more elastic?
Combine gluten and water, and a network of long, unorganized, knotted gluten strings will form. Kneading aligns these strings, creating a dough you might be able to stretch so thin you can almost see through it. The more gluten, the more elastic, stretchy and strong the dough will be.How do you roll the dough for croissant?
A classic French croissant has 55 layers (27 layers of butter), achieved with a French fold followed by 3 letter folds. Less layers will mean a different texture (less tender, more chewy, with more defined layers). Too many layers bring a risk of the butter getting too thin and melting into the dough.Rolling out croissant dough
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