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Kneeding Croissant dough by hand not machine (Croissants and Viennoiserie )
Will you please give advice for kneeding the croissand dough by hand and not machine. I do not have a mixer and kneed all my breads by hand. Please give advice to kneed dough by hand.
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6 Replies
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You could knead in 5 minute intervals and then refrigerate for 1 to 2 minutes so that the dough does not overheat.
This action must be repeated until the gluten network is obtained.
Greetings.
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I actually split the dough amount in half, because the full amount wouldn’t fit in my mixer. I used my mixer for the one half and kneaded the second batch by hand. It’s definitely a workout, but it can be done. If you are used to kneading doughs, then just knead as you normally would, until you can pull a window pane. This could take 15 to 20 minutes, depending on how vigorously you knead! Good luck!
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Thank you, dear @mandie-lowe
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Make sure all your ingredients are cold. Don’t mix the 1.5kg flour weight dough, it’s too much to handle.
I’d do half and half. 😁
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Thanks @cary-burnett 🙌
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