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Croissant rolling out direction
Hi,
I think there’s a very confusing explanation in Bachour’s croissant video. He mentions that after the first fold, we roll out to 10mm, flip the dough and then roll to 5mm. But does not say which way to roll and when we look at the video it looks like he’s first rolling with the dough vertically placed but looking closely at the dough I think it’s the opposite?
So the dough starts with dimensions around ~15×30 (15 because we folded 50 in 3 parts). I now understand that we roll on the 15cm dimension first, to around 30cm. We then have kind of a square. And then we roll the 30cm to 50cm to get back to our 50x30cm shape.
Does it make sense?
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2 Replies
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Scoolinary Team
Hey there Louis!👋
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Let´s bring @sussan_scoolinaryteam to this thread so she can help us out with your question.
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Scoolinary Team
Hi Louis,
Great question, and it’s completely valid to have doubts at this stage of the process, as the movements can be quite subtle.After the first simple fold (when you fold the dough in thirds), the seam or closure ends up in the center, and that’s what helps you determine the correct direction to roll: you should always roll perpendicular to that seam.
For example, if the dough after folding measures about 15 cm tall by 30 cm wide, it means the seam is running horizontally (side to side). So your first roll should go top to bottom, along the 15 cm side, stretching it to about 30 cm to create more of a square shape. Then, if needed, you can rotate the dough and continue rolling in the other direction.
Pro tip: always check where the seam is after folding. If it’s positioned horizontally in front of you, you know you should roll vertically—from top to bottom.
Hope this helps!
Best regards!.
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