Traditional Shaping and Twisted "S" Shaping, by hand

For learning how to do a traditional shaping technique we used a poolish croissant formula. We also learned how to do another form called a Twisted "S" (with the option of also rolling up this dough like a cinnamon bun). The addition of the high in hydration preferment lent to a dough that had more leavening, and also was more extensible and easier to work with. The dough responded to being rolled out better.

The procedure for making up the dough is the same as for the straight dough croissant. After you've locked in your butter and given it three turns of lamination you want to rest your dough before sheeting.

• Roll out your dough to a large sheet, about 16" wide and 1/8" thick. It should be a little larger then the dimensions of a full sheet pan.
• Barely dust your work bench, mark and cut a 8" vertical strip. If the dough is shrinking back on you use your roller to lengthen the dough slightly.
• On the top of this strip measure 4" across, do not make your marks too deep/long.
• On the bottom measure 4" across staggering them in between the top's measurements. These notches should fall in the middle of the top's measurements.
• Use your chefs knife to cut on a diagonal from the bottom notches to the top notches. You should get about 12 triangles.
• In the middle of the wide bottom of the triangle, make a slit about 1/2" long.
• Roll up these croissants like a traditional croissant. (pull the large side out, press down lapels, lengthen tip, rolls up so you have seven sections, crescent slightly).
• Egg wash croissants before proofing for 60 min - 90 min.
• Egg wash before baking at 385 degrees Fahrenheit in a convection oven.

Twisted "S"

If using the poolish formula from before then you'll have plenty of leftover dough to shape the twisted "S" shape from the sheet. You should refrigerate this portion while you prepare the traditional croissants though so that the dough does not ferment or get soft while it is out. 

• Roll the dough out to 12" wide, lengthen out.
• Spread a thin layer of pastry cream to the edges of the dough, leave a 1" horizontal strip in the middle of the dough.
• Sprinkle currents (or any other filling or flavouring of your choice) sparingly on top of the pastry cream.
• Roll up both sides the the empty horizontal strip.
• Cut into 1" strips, transfer the spirals to a parchment paper. Twist the two curls when you place the dough on the parchment.
• Egg wash and proof dough for 60-90 minutes in a 75-80 degree proof box (80% humidity)
• Egg wash before baking at 385 degrees Fahrenheit convection

Variations:

Roll it up like a cinnamon roll. Make sure you tuck the outside flap under the roll otherwise the roll will unravel when baked. For filling pistachios, chocolate chips, dried fruits, cinnamon are other good filling choices.