Why didn't my laminated dough rise?
I'm trying to make croissants for the first time and my dough is not rising in between folds. I don't know whether to just keep going or if it's trash and I should start over?
Best Answer
Laminated or "roll-in" doughs don't rise in the traditional sense. Between folds rising is very minimal. You won't see a true rise until you proof your croissants.
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Quick Answer about "Why didn't my laminated dough rise?"
If it is not hot enough the butter will melt slowly and just seep out of the pastry instead of causing it to rise and trap the steam within the layers. Most laminated doughs will be baked somewhere between 375-425 degrees F.How many times should you laminate dough?
Turning and Rolling the Dough Fold the dough into a letter- or four-fold, place it on a parchment-lined baking sheet, dust lightly with flour, wrap with plastic wrap, and chilled for approximately 30-45 minutes. Repeat this process two more times, turning the dough 90\xb0 before each roll.How does laminated dough rise?
The dough rises (because of the yeast, of course), but all of those layers of butter \u2013 in the heat of the oven \u2013 evaporate into steam and create pockets of air in the pastry that we know and love as flakiness.How many times can you laminate dough?
Take your rolling pin, press out the dough once more, and then do another letter fold before returning your dough to the refrigerator for another hour. You can repeat this folding and turning process as many times as you like, but two or three turns are enough to create an incredibly flaky, buttery top.What temperature range should laminated dough be proofed at?
Proofing requirements Such yeast activity is best promoted by a temperature of 35 to 40\xb0C (95 to 104\xb0F), so it follows that the environment in which final proofing takes place must be at a temperature of 35 to 49\xb0C (95 to 120\xb0F), with the actual temperature depending on product variety.Why Didn't You Stop Me?
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