If you want evenly mixed dough and evenly mixed add-ins (think cheese, jalapenos, herbs), this method works beautifully—especially when you want a little less hands-on mess. Here’s what I do in my KitchenAid Pro: 1. Autolyse: Mix flour water on low-medium speed (about 3 minutes) 2. Rest for 30 minutes 3. Add starter salt, mix 5 minutes on low-medium speed 4. Rest another 30 minutes 5. Add inclusions, mix on low for 2–3 minutes 6. Remove from bowl and continue with 3 rounds of stretch and folds.
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Yes you can store mixed dough, and yes you can store unbaked croissants BUT you cannot store laminated dough 🙅🏼‍♂️ Ever wonder why? Well the answer is if you store laminated dough, you’re essentially hardening the very thin layer of butter inside your sheet of dough. The risk of that is the butter will crack when you need to run it through the sheeter before shaping. 🧈 And that will result in very tiny honeycomb, similar to the texture of bread. In which is not the ideal mouthfeel for a crois
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