Easiest way of laminating croissant dough no rest needed in every folds.

Thank you for non stop support guys . In this video i will show you how to laminating croissant dough in very easy way and the result is masterpiece.
If you have any question please comment below.
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macariolim?igsh...

[@jiv32]

Awesome! I can't wait to try this at home!

[@macklim]

Yeah you should soon.🙏🏻

[@junjun9833]

Thank you very informative.

[@macklim]

Welcome

[@iamdawn3518]

Thanks for sharing! It helps a lot❤

[@macklim]

I'm so glad!

[@samarsamar-yk7db]

ماشاء لله روووعة👌🏻

[@macklim]

@samarsamar-yk7db thanks
instagram.com/macariolim?igsh=Z2w4N2MyN283dXM3&

[@seynaboucamara8238]

You're doing a very good job! Une vidéo très utile merci❤

[@macklim]

Thank you so much!

[@macklim]

3-4-3 laminating process / 1 double and 1 single folds.

[@SultanSyahir335]

As like as triple single

[@macklim]

@SultanSyahir335 yes exactly

[@noorskitchenconnection]

Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍 Great job well done

[@macklim]

Thank you so much!

[@macklim]

Thank you so much!

[@kalilrahuman9401]

Great job, temperature of baking and proofing

[@littlemonster9642]

Hello Macklim can you suggest as a small bakery and cafe what type of oven and equipment I should purchase

[@I.Qxdddd]

Magkano sahuran dyn sir bilang croissant maker?

[@mdkayyum3724]

Mice

[@user-ct4oo5gh2w]

Thanks for good information.Do you use Francine Flour for croissant dough?

[@macklim]

Yes t45

[@user-ct4oo5gh2w]

Thank you

[@macklim]

Your welcome

[@lyliarook3523]

What temperature and cooking time please

[@macklim]

170•c 18-20mins always depends on your oven ,so please keep on eye to your oven while baking.

[@kalilrahuman9401]

This recipe is with egg or without egg

[@kalilrahuman9401]

Kindly share us the receipe

[@macklim]

Hi please find my other video you will find my recipe there. Thanks

[@kalilrahuman9401]

What is the ratio of butter and dough

[@macklim]

Hi 3.4kg dough and 1kg butter sheet

[@kalilrahuman9401]

@@macklim Thank you so much,is possible to share the sigreate of the receipe and size of croissant

[@NicolasEjzenberg]

Hello, I really don't understand what the trick is... When I perform folds at my house it's quite impossible as the dough is so strong even with 2 hours rests...

[@lysmalls658]

It’s probably the flour you are using and let the dough-rest put in the fridge so the butter in the dough doesn’t get warm. His counter is marble that’s why he probably doesn’t have to rest the dough or refrigerate because the surface he’s using is marble it keeps it cold

[@jimmyhuynh7563]

what is your hydration of your dough? also you might have not kneaded enough to create gluten structure for elasticity.

[@macklim]

@jimmyhuynh7563 hi yes i just mix in low speed for 10mins and I leave overnight into 4c fridge. Early in the morning I start laminating the dough.
1875g of bread flour
I’m using around 1450-1500g of water
it always depends on the quality of your flour , some flour absorb a lot of water and others is not. So you have keep on eye.

[@macklim]

Thank you ! Your are right.

[@lysmalls658]

@@macklim Francine Flour is a French Flour its T - 45 flour that’s great for making Croissant bread flour is not going to work the way you may expect it to