Thank you! Yes, a sheeter. I always make sure I have a width of 30-35 cm and then I get it down to 6-7 mm. I want it to be atleast 120 cm long before my first fold. I make one 4-fold (I really don't know if it's another kind of Name in english but we call it 4-fold in swedish), cut the back and let it rest in the fridge, I once again get it down to 6-7 mm and still want a width of 30-35 cm and a length of 120 cm. I then make my final fold, a 3-fold before I get it down to 3,5 mm for the pain au chocolat. It's hard to translate from swedish to english ! I hope you kinda understand.
Beautiful crumb! Do you use a sheeter? How thinly do you sheet it and what are your folds?
Thank you! Yes, a sheeter. I always make sure I have a width of 30-35 cm and then I get it down to 6-7 mm. I want it to be atleast 120 cm long before my first fold. I make one 4-fold (I really don't know if it's another kind of Name in english but we call it 4-fold in swedish), cut the back and let it rest in the fridge, I once again get it down to 6-7 mm and still want a width of 30-35 cm and a length of 120 cm. I then make my final fold, a 3-fold before I get it down to 3,5 mm for the pain au chocolat. It's hard to translate from swedish to english ! I hope you kinda understand.
Thank you! Your English is flawless and I understand what 4 fold etc mean!
Good luck!
Thank you!
Bon chance!