Hello everyone! I'm rolling and folding the croissant dough today and I was wondering, how many times should I repeat the roll and fold? I have repeated this step 4 times already. The more I roll and fold the better? thank you for your time :)
rolling and folding croissant dough
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I think this was discussed a year or so back, though I can't find it in a search. Maybe I'm confusing it with this discussion at thefreshloaf: http://www.thefreshloaf.com/node/23376/three-croissant-questions which has links to other croissant discussions.
Anyway, that confirms my recollection that if you are doing the traditional in-thirds turn, three turns is enough. 3^3 = 27 butter layers. 3^4 = 81 is possible but in my experience does not get better results.
3^7 = 2187 seems counterproductive.