Spent $180 on a pro dough sheeter and now my croissants actually have layers

I was rolling by hand for 3 years, getting inconsistent thickness and tearing the dough half the time. Finally caved and bought a tabletop sheeter. First batch came out with lamination so clean I almost cried. My arms don't hurt anymore either. Has anyone else dropped cash on a tool that made a huge difference?

2 comments

2 Comments

martin.vera1mo ago

Almost cried" - I get that feeling so much. But just a heads up, dough sheeters actually compress rather than stretch the dough, so "stretching" isn't quite the right word. It's more about getting that even pressure, you know?

jordancoleman1mo ago

Read a thing from some bakery blog that said dough sheeters actually work like a pasta machine but on a much bigger scale. They use rollers set to specific heights to squeeze the dough down gradually. It's smart, because you can layer butter in there for croissants or whatever and it won't tear like if you tried rolling by hand. Even pressure is totally the right way to put it. Makes me want to mess around with one, but my kitchen's way too small for that kind of equipment.