A customer told me my croissants were greasy, so I cut the lamination by one fold

She said they left oil spots on the paper bag, and honestly I was using 4 folds instead of 3. Has anyone else adjusted their folding technique after feedback like that?

2 comments

2 Comments

dixon.felix17d ago

Wait, four folds is a newer trend? @williamd70 my guy, I've been doing four folds for like six years now thinking that's how you get those real defined layers everyone wants on Instagram. So you're telling me the old school guys just do three and call it a day? I'm honestly shook because I watched like four different YouTube tutorials and they all swore by four folds. Maybe I need to go back and try the three fold method with a slightly lower butter content like you said, because I've been fighting grease spots for months now.

williamd7018d ago

Holding back to three folds is actually the old school way French bakeries do it. The four fold thing is a newer trend that some people push for extra layers but it really does push more butter out into the dough. You probably weren't doing anything wrong with four folds, just that the butter content was a bit high for that technique. Try dropping your butter percentage by like 2% instead of cutting out a whole fold. That way you keep the nice structure without leaking grease everywhere. Still, three folds makes a perfectly fine croissant if you want to keep it simple.