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Brod & Taylor Dough Sheeter Overview

Straight to the Level

This compact dough sheeter works exceptionally nicely and could possibly be a helpful funding for critical house bakers.

One purpose individuals hardly ever make croissants at house—or do, however fail to realize these as superbly produced in bakeries—is that they don’t have entry to a dough sheeter. Croissants and different laminated pastries like danish, puff pastry, and kouign-amann are made by progressively rolling layered slabs of bread dough and butter to thinner and thinner depths, each evenly and shortly, earlier than the butter warms up. Whereas it’s fully doable to make laminated pastry doughs by hand, it’s additionally one thing of a bear to do, particularly for novices. 

Bread dough is of course elastic, significantly when subjected to pressure, so it will possibly tighten up shortly beneath a rolling pin. Not solely does this imply it resists repeated elongation—probably ending up misshapen—the longer it takes to roll out to the required dimensions, the higher the danger the butter will soften to the purpose that it begins to smear, inflicting the layers to separate. And even when executed swiftly and intentionally by somebody with expertise, making laminated dough by hand requires quite a lot of higher physique energy and brute pressure.

All of this is the reason {most professional} bakers depend on dough sheeters to do the work as an alternative. A sheeter is a mechanical machine consisting of a pair of adjustable-height rollers and a sliding platform and/or belts that sit between them; the baker locations a slab of dough on one aspect of the rollers and it emerges on the opposite aspect elongated and lowered in thickness. With every move by means of the sheeter, the baker brings the rollers nearer and nearer collectively, the slab progressively reworked into a large, lengthy sheet of even thickness from edge to edge and nook to nook. 

Severe Eats / Andrew Janjigian


Most dough sheeters are pushed by electrical motors and are massive and heavy sufficient to require a devoted tabletop or ground house. And they’re sophisticated, precision machines, costing many 1000’s (or tens of 1000’s) of {dollars}. All of which makes them out of attain and impractical for house bakers.


Brod & Taylor


However now there’s an reasonably priced and compact different choice for the intense beginner or skilled “cottage” house baker with restricted house and monetary sources: the 2 Brod & Taylor compact manual dough sheeters—a “compact” mannequin for $495, and a bigger one for $850. Each fashions disassemble all the way down to a smaller footprint for storage; the bigger of the 2 compacts right into a slick briefcase-sized package deal with a carrying deal with for simple transport. (The one aspect that doesn’t break down for both mannequin is the stable sliding sheeter board, however in each instances, the board is light-weight and comparatively simply saved when not in use.) I’ve just lately examined each fashions extensively and may advocate them unequivocally. I’ve made batch after batch of croissants and different laminated pastries in them, and so they’ve all come out superbly. 

Severe Eats / Andrew Janjigian


In contrast to electrical dough sheeters, the Brod & Taylors are handbook in motion, with a crank arm that rotates the rollers and pushes the sheeter board by means of them. However regardless of being 100% human-powered, they require little effort to make use of—the rollers flip simply with a minimal of pressure, and the dough slides simply from one aspect of the rollers to the opposite.

Severe Eats / Andrew Janjigian


There are important variations between the 2 fashions, past total dimension and price ticket.

The “compact” mannequin can produce doughs as much as 12 inches in width; the beneficial whole dough weight for it’s about 700 grams, together with the load of the butter, which interprets to sufficient dough for six standard-sized croissants. The sheeter board is 23.5 inches lengthy and 12 inches large (60 x 30cm), and the bottom is about 20 inches deep. You’ll want at the least one other six inches of additional counter house on at the least one aspect to simply insert and take away the board from the sheeter, so its efficient total dimensions are 32.5 inches lengthy, 19 inches deep, and eight inches tall (82.5cm x 41cm x 20 cm). When closed, its dimensions are five-and-a-half inches large, 14.75 inches deep, and eight inches tall (14cm x 37cm x 20 cm), so it’s simply saved in a cupboard. The stainless steel base for the compact mannequin weighs 10.5 kilos (4.7kg), concerning the weight of a median cast-iron Dutch oven.

Severe Eats / Andrew Janjigian


The compact mannequin has extra restricted thickness choices than the bigger one—from 17.5mm all the way down to 5mm, in 2.5mm increments, and from 5mm to 1mm, in 1mm increments. In observe, nonetheless, these are greater than enough for many purposes, because it’s uncommon a baker would want to cut back a thick slab by greater than 2.5mm with every move, particularly when the dough is on the thicker aspect. The utmost width of 17.5mm is barely limiting, although it’s simple sufficient to get a slab of dough skinny sufficient for its preliminary move by means of the sheeter utilizing a rolling pin on a floured countertop.

Severe Eats / Andrew Janjigian


The bigger “folding” mannequin can produce doughs as much as 15 1/2 inches large and round 1350 grams in whole weight, together with butter, almost double that of the compact mannequin (and sufficient dough to provide at the least 12 common croissants). The bigger sheeter board is 39 inches lengthy and 15.5 inches large (100 x 39cm), and the bottom is about 19 inches deep. As with the smaller mannequin, you’ll want a little bit further house on at the least one aspect to insert and take away the board from the sheeter, so its efficient total dimensions are 45 inches lengthy, 19 inches deep, and nine-and-a-half inches tall (104cm x 47 cm x 24cm). When closed, its dimensions are 10.5 inches large, 17.5 inches deep, and four-and-a-half inches tall (11cm x 44cm x 27 cm), and all elements match snugly throughout the stainless attaché-like case, which weighs 14 kilos (6.4kg) with every part stowed away. 

Brod & Taylor Folding Dough Sheeter 15.5"

Brod & Taylor


The width changes for the folding mannequin vary from 27mm on the widest, all the way in which all the way down to 0mm (although in observe the bottom setting is unusable). In contrast to the compact mannequin, the folding one has two adjustment knobs, one which reduces the space between the rollers by 2.5mm with every tick, and a second one that may be adjusted in 0.5mm increments from 2mm all the way down to 0mm.

Severe Eats / Andrew Janjigian


That is one characteristic of the machine that could be a little fussy to reap the benefits of: For instance, with a purpose to hop from 25mm all the way down to 24.5mm, you might want to set the coarse knob to ahead 22.5mm after which transfer the tremendous adjustment (which usually sits within the “zero” place) backward 2mm. And it’s important to keep in mind to reset the tremendous adjustment knob again to zero as you proceed rolling out the dough if you’d like your thicknesses to be exact. Happily, it’s uncommon that anybody wants to cut back a pastry dough by such slender increments, and I normally simply depart the tremendous adjustment knob alone myself. (The characteristic is helpful when rolling out sure kinds of doughs thinly—crackers or pasta, for instance, two non-laminated doughs which will also be made in a sheeter—and the excellent news is that it isn’t essential to futz with it till the dough is already a lot of the method there.)

The present model of the folding sheeter comes with a double-sided polypropylene sheeter board, which is barely extra versatile than the one offered within the compact mannequin: A nonstick-soft(er) aspect for rolling and a inflexible blue aspect for rolling and reducing the completed dough. (My mannequin shipped with a single-sided board equivalent to the one from the compact mannequin, and I have not examined the newer model myself.) When utilizing the single-sided sheeter board of the compact mannequin, you may wish to switch the dough to a different floor to do the ultimate reducing, or at the least slip a sheet or two of parchment paper beneath it, to keep away from gouging into the sheeter board itself.

Severe Eats / Andrew Janjigian


There’s additionally an optionally available “artificial marble” sheeter board for the folding mannequin, which provides one other $199 to the value. (I haven’t examined the marble board myself.) It’s made from a more durable, heavier materials, which lets it transfer by means of the rollers in a slower, extra managed method (the lightness of the usual boards is sweet when you find yourself transferring them round, nevertheless it doesn’t present a lot resistance, which suggests you might want to be a little bit extra deliberate as you crank the rollers or the dough can move by means of the rollers quicker than you may like). The denser marble-like board additionally ought to keep cooler than the usual one, which might be useful when working with laminated dough on heat days. The marble board is shorter than the usual mannequin, at 23.6 in lengthy x 15.5 large (60 x 39 cm), which limits the dimensions of the sheet of dough you may make with it.

Given the yield (and the better sticker value), the compact mannequin might be the only option for the informal, once-in-awhile croissant baker. It will possibly simply make sufficient dough in a single batch for six croissants, greater than sufficient for a pleasant weekend breakfast. Anybody seeking to make croissants and different laminated pastries professionally, nonetheless, will certainly wish to spend the additional cash for the elevated capability of the folding mannequin. On the value, it’s no minor funding, nevertheless it’s nonetheless a fraction of the price of an electrical sheeter, and takes up little or no house, particularly when stowed away. Both method, the Brod & Taylor handbook dough sheeters are a wonderful improve to anybody’s croissant-making toolkit.

FAQs

What can you utilize a dough sheeter for? 

Any dough that must be rolled out thinly and exactly, particularly when it’s finest executed progressively, a couple of millimeters at a time. This might embrace pasta, pie, and cracker doughs, and spiraled, crammed breads like cinnamon rolls and sticky buns. However sheeters are mostly used to roll out butter-laminated pastries like croissants, danish, and kouign amann, the place pace and precision are paramount.

What’s the distinction between a dough sheeter and a dough curler?

A dough curler is a tool that’s used to roll out balls of dough into discs in a single move; they’re most frequently used to make flatbreads like pizza and pita. A dough sheeter is used for doughs that require repeated, gradual manipulation to elongate and widen. Working progressively permits the dough to chill out in between every move in order that it doesn’t flip elastic and deform or tear.

Why We are the Specialists

  • Andrew Janjigian is a Severe Eats contributor and a former editor at Cook dinner’s Illustrated.
  • Andrew teaches bread-baking courses and is presently engaged on a cookbook.

Editor’s observe: We might have acquired among the merchandise on this assessment as press samples, however all of our opinions are our personal.

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