3 Croissant Laminating Tricks That Changed Everything | Sourdough Croissants

Hand laminating croissants can be intimidating, but these 3 tricks changed everything for me!

✨ THE FROZEN TRAY TRICK
Before laminating, I freeze a baking tray for 30 minutes, then rest it on my countertop. This keeps my work surface cool throughout the process, maintaining distinct butter layers without fighting kitchen warmth. Temperature control is everything in lamination!
✨ THE POKE METHOD
Instead of struggling to degas edges without destroying layers, I use a toothpick to poke holes every half inch around the perimeter. This releases trapped air gently, preventing butter blowouts and uneven rise—crucial when hand rolling without a sheeter.
✨ MULTI-DIRECTIONAL ROLLING
When you roll dough in only ONE direction, gluten strands align that way, causing uneven shrinkage and lopsided rectangles. I roll vertically, then rotate my pin 45° and roll toward each edge. This creates a cross-hatched gluten network that’s stronger in all directions for perfectly uniform rectangles.
Which trick are you trying first? Comment below!
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I’m Noelle from H3art of the Home, and I teach home bakers how to make professional sourdough croissants, focaccia, and more! Subscribe for weekly baking tips and tricks.

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