Konbi, the Los Angeles café known for Japanese sandwiches and French pastries, churns out 80 croissants each day using a clay slab roller. According to Akira Akuto, Konbi’s co-owner, a slab roller—designed to thin out slabs of clay quickly and easily—is ideal for home cooks who want to take their lamination game to the next level. The two stainless steel rollers apply consistent pressure to the dough, moving the dough quickly without warming it up.
This gently raises the temperature and increases the humidity of the space, ensuring that the dough stays elastic as it rises and doesn’t dry out and form cracks.Using a perforated baking sheet is a cheap, easy way to make sure your croissants are evenly cooked. The holes in the sheet help with air circulation, which is especially important in conventional ovens ; they also prevent the bottoms of the croissants from getting too dark.
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