Hand Lamination Technique - Croissant Recipe

Mark Hart from Rise Baking Lab demonstrates his hand lamination technique for croissant and other viennoiserie. Visit www.risebakinglab.com to sign up for a class or find out about upcoming in person and digital courses.

[@GeoffEdwards]

Mmm, my favorite; croissant with scrambled eggs... Good one Mark!

[@ThatOpalGuy]

Why is there a Dalek behind you?

[@kellyl2679]

That is, I assume, a spiral mixer

[@matthewjamesduffy]

So helpful thank you!

[@risebakinglab]

You're so welcome!

[@risebakinglab]

;)

[@sirrantsalott]

Nice thanks

[@risebakinglab]

You’re welcome!

[@kalindubakinigahawela3159]

Recipe please

[@johnp1992]

How did you make the dough so soft and pliable?

[@risebakinglab]

All purpose flour, butter, hydration, poolish and levain, limiting fermentation, mixing well, resting 24 hours.

[@tedcleveland8488]

What gives croissant its honeycomb structure? I just don’t think it’s lamination

[@risebakinglab]

It’s just by making perfect layers of dough and butter and dough and butter