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Dough improvers and freezing
Hello. I have two questions . 1- You said that we must put the dough in the freezer for a whole night, but you did not explain how to use the dough after freezing and how it is melted from the ice.2- Note that you do not use a dough improver, do you recommend using improvers and why?
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11 Replies
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Could you tell us which course you are referring to or which recipe, so we can review the recipe book and help you with an answer.
Greetings.
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I think he means Chef Antonio Bachour course, because this process is included in the course, and I also have the same question.
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Hi, @mhamad-hushotmail-com @sultan-nouredine
To defrost the dough, the first thing we must do is put it in the refrigerator for approximately 4 to 8 hours so that the change in temperature is not so abrupt. After that time we can put them at room temperature for about 35 to 40 minutes and then we continue the procedure indicated by the chef in the recipe book.
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In the book and his video, Antonio says remove the dough from the freezer and put it into the fridge one hour before using it.
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yes I mean the chef António Bashour course. You have answered the first question, what about the second question?
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You can use dough improvers if you want croissants that last longer or for sale. It would no longer be a totally homemade product but a little more industrial. But you can always try and know if it is the flavor or texture you are looking for in your final product.
Greetings.
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Why would Croissant made with bread improver mean it is no longer home made?
You can buy bread improver from your local supermarket.
I’ve made plenty of Croissant, bread, brioche etc. at home. It is still home made.
Unless you have some other meaning that I have missed? You are incorrect.
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What is the bread improver and why it is used in croissant dough? Is it recommended? Does it bring any benefit to the dough? And if yes may you please share at which stage and how much should we use it per Antonio Broche recipe if possible of course?
Thank you
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Hi Salma.
Bread improver is an additive used in baking to enhance the quality of the dough and the final product. In croissant dough, it is used for several reasons:
-Improves texture: It helps achieve a more even crumb and a lighter, fluffier texture.
-Increases volume: It contributes to greater oven spring, resulting in taller and airier croissants.
-Dough stability: It provides better handling of the dough, making it easier to laminate and form layers.
-Extends freshness: It can help maintain the freshness of the product for a longer time.
The use of bread improvers is common in professional baking, but it is not always necessary in home-made croissant preparation. However, if you choose to use it, it can provide significant benefits.
It is recommended to use approximately 0.5% to 1% of the weight of the flour in bread improver. You should add it along with the flour at the beginning of the mixing process.
It is important to follow the manufacturer’s instructions for the bread improver, as they may vary.
Best regards.
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Ooo, that’s nice to know. Thank you so much. So let’s say for 1350g of dough I’d need to add 6.75-13.5g of bread improver? Can I sue any brand or there are certain preferable brands you can recommend?
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Hi Salma.
No, remember that the recipe calls for 1500 grams of flour. To that 1500 grams of flour, you should add 0.5% or 1% of the dough improver.
In this case, it would be: 0.5% of improver for 1500 grams of flour = 7.5 grams.
1% of improver for 1500 grams of flour = 15 grams.
The 1350 grams requested is for ready dough; that amount of ready dough should already include the amount of improver.
Remember, one thing is the amount of flour in the recipe (1500 grams), and another is the amount of dough or mixture (1350 grams) that will be worked with.
Best regards.
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