Session 201 — Croissants
← Block 45–46: Bread — Sourdough & Enriched Doughs Overview
Skill: Laminated dough technique (détrempe + beurrage); layering (tourage); the fold method Read first: Croissants
What you're learning: Croissants are laminated — thin sheets of butter layered into a dough through a series of folds, creating hundreds of distinct layers that steam and puff in the oven. This requires cold butter (firm), cold dough, and patience between rest periods. Block out the full day. The result: the most honest test of your patience and precision so far.
Full Meal: Croissants (plain, butter, and chocolate-stuffed) alongside a cheese plate, charcuterie, and a simple green salad — if you've been laminating all day, this French supper is earned
🎥 Compare Notes: The Croissant That Changed My Life (Alex French Guy Cooking) — The lamination logic requires seeing it done. Watch his fold technique and butter temperature management. The movement should be confident and decisive; hesitation warms the dough.