Moving from a cottage bakery in a residential garage to a brand new commercial bakery takes serious effort and dedication. See the full-scale transformation from the last garage bake all the way to the new commercial bake.
Up Next in Season 1
Croissant Lamination Part 2
Sourdough is a process and croissants are no different. With a new 83% butter, the rules for lamination have changed and the process continues to evolve.
Croissant Lamination Part 1
Lamination is the critical step in croissant making where butter and dough are folded over and over again, through a sheeter, to create the delicate thin layers and honeycomb pattern in a croissant.
Building adequate dough strength is critical for the best sourdough bread. This is a slow methodical process that cannot be rushed or overlooked. You need to take the time to properly develop the gluten and ensure the dough will hold its shape throughout the bake.