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Croissants вђ Half Half Magazine In a nutshell, the art of creating the perfect croissant involves two essential steps: laminating the dough and allowing it to rest overnight. laminating, the method of folding butter into the dough, creates those ethereal layers that practically melt in your mouth. however, there’s more to this than meets the eye. From understanding the importance of preheating your oven to getting the right baking time, you’ll gain the knowledge and confidence to create bakery worthy croissants in your own kitchen. on average, croissants need to be baked at a temperature between 375°f (190°c) and 400°f (200°c). this temperature range allows the layers of butter. Place the baking sheet in the fridge to chill for 30 minutes, no more. take the baking sheet out of the fridge. pull the silicone mat (or parchment paper) onto the counter where you will be rolling a shaping the dough. lift up the dough, using a bench scraper if it is too sticky, and lightly flour the surface. Pour in the liquid over the top, and mix on a low speed for 7 minutes. 9. after 7 minutes, increase the speed to medium, and mix for a further 7 minutes. at this point, check the dough temperature, it should be just around 23c hopefully. 10. finally, increase the speed to high, and mix for another minute or two.
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