Shoutout to the old bakery in Philly that showed me how to fold dough

I stopped into a place called Termini Bros in South Philly last weekend and watched a guy fold croissant dough like it was nothing. He told me to stop overworking it and let the butter do the work. I tried his method on my batch at home and my layers actually came out flaky for once. Has anyone else picked up a random trick from just watching a baker work?

2 comments

2 Comments

brookep6212d ago

Think I've gotten better results from working the dough more actually.

dakota_singh3912d ago

@brookep62 might be onto something if they're working different doughs, but for laminated doughs like croissants, overworking is the fast track to tough layers. The butter needs to stay cold and intact, not get smashed into a paste with the flour. That old baker’s advice is the real deal for getting those flaky sheets.