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.
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.
Two culinary students visit Proof Bakery as stages to work with Jon and Amanda on understanding the art of sourdough. Staging is an unpaid internship test when a cook or chef works briefly, for free, (or to gain a position) in another chef's kitchen to learn and be exposed to new techniques and c...
