In this video I show the 2nd and 3rd fold of my croissant dough which resulted in 18 layers of butter. You can see how the dough behaves, how it shrinks and how it deforms. While the result isn’t perfect, it’s good enough to result in a delicious light and airy crumb. Going with 18 layers is a bit safer because if you lose a few layers due to improper lamination, you still have enough backup compared to 9 or 12 layers. If the lamination is perfect and you keep all layers, then the crumb will be very delicate but a bit more dense than 12 layers.

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