Spraying croissant dough between folds?

Joined May 6, 2017

Im making croissants for the first time at a new bakery and their method is to brush off excess flour from the dough and then spray it with water between folds, I assume to help the layers stick together. Ive been watching youtube videos and reading articles and havent seen this done anywhere else.

Any chance this is lowering product quality?


Kitchen Dork
Joined Jun 15, 2006
I honestly don't think it will hurt anything, but it's completely unnecessary. The spraying part anyway. Brushing the excess flour off though is standard procedure.
Joined Mar 4, 2015
It seems like an unneeded extra step. Being new I wouldn't say anything yet, but down the road it may be worth mentioning something along the lines of trying to laminate a small batch, cut, roll, proof, bake, and compare the results.
Joined Jun 28, 2017
I think Shirley Corriher (CookWise/BakeWise) recommends doing that... the idea being that the extra water creates additional steam leavening between the layers. I don't remember the whole explanation, but her books might be a good place to look for more details on the science/reasoning behind that approach.
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