Croissants and laminated dough
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05 Sep 2025
05 Sep 2025
Dough Hydration in Croissants: An Experiment
Hydration is the proportion of water to flour weight. In laminated yeasted dough it decides...
03 Sep 2024
An open honeycomb crumb and a crisp crust come from three things: dough and butter...
19 May 2024
19 May 2024
Butter Test for Croissants: Four Brands Compared
Four brands of 82 % butter tested in the same croissant dough: how each behaved...
18 May 2024
18 May 2024
Learning to Make Croissants at Home
Croissants work at home once you have three things in order: keeping dough and butter...
02 May 2024
02 May 2024
Laminated Dough: How the Layers Are Built
Laminated dough works by rolling a sheet of butter into the dough and folding it,...
23 Apr 2024
23 Apr 2024
Why the Croissant Conquered the World
The croissant reached France from Viennese baking and became French there — when yeasted dough...
12 Apr 2024
12 Apr 2024
Is a Croissant Course Worth the Investment?
Lamination is one of the most sought-after skills in a bakery and simultaneously the most...
21 Dec 2023
21 Dec 2023
Best Yeast for Enriched Dough and Croissants
Enriched dough and croissants call for fresh yeast or osmotolerant dry yeast. Ordinary instant yeast...
19 Sep 2023
19 Sep 2023
The History of Tartlets: From France to Today
A tartlet is a small shortcrust case with an open filling. Today it is both...