Laminated Dough For Croissant Pastry from Dough Sheeter《Brian Cuisine》

This is how I laminated my croissant pastry using dough sheeter. It need 3 laminated and folding step before shaping into croissant look. The video is showing fist folding, call it double fold. After put this dough sheet back to refrigerator Cooling and Relaxing Gluten about 30 mins before fist single fold. After single fold it have back to refrigerator for 30 mins before last single fold.

If you will like to know what is mean double or single folds, you might check my earlier video under link. This video were hand made from beginning to the end.

[Ingredients]
Super Elegante flour：500g (13.5% Protein)
caster sugar：50 grams
Whole milk powder：25 grams
Instant yeast：8.5 grams
Ice cold water：265 grams
Salt：8.5 grams
Room temperature unsalted butter for dough：40 grams
Wrapped unsalted butter sheer (keep cold)：260g

Making Classic Croissant
https://youtu.be/gl-m7Lyr65g?si=bKPBvCiAmRnOZsfA
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Видео Laminated Dough For Croissant Pastry from Dough Sheeter《Brian Cuisine》 канала 不萊嗯的烘焙廚房 | Brian Cuisine Inc