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never indicted first rise
Isn’t the dough suppose to proof before you roll and put in freezer? Mine didn’t rise after following the instruction and I wondered if it was left out from instruction.
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5 Replies
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Hi Chef @jennifer-anderson 👋
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Could you tell us what course or recipe you are referring to so we can review it and help you with an answer?
Greetings.
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Could you tell us what course or recipe you are referring to so we can review it and help you with an answer?
Greetings.
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Yes, thank you. It is Antonio Bachour’s Croissant Course.
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Hi Jennifer
In a traditional croissant dough technique, the dough is first prepared, allowed to ferment, and then laminated with butter. This is Chef Bachour’s method, which may differ from other methods of preparing croissants. We have students who have used this method and achieved excellent results.
Remember that croissant dough needs to ferment at an appropriate temperature. A temperature that is too low can slow down fermentation, while one that is too high can kill the yeast, preventing the croissant from fermenting or doubling in size. A very dry environment can also affect fermentation. You can cover the dough with a damp cloth or use a covered container to maintain humidity.
During lamination, it is important to keep the dough cold so the butter does not melt and blend into the dough, which can affect the final texture and fermentation.
Preparing croissants is complicated due to several factors that require precision and skill. In summary, the combination of complex techniques, temperature control, precision in fermentation timing, and the necessary patience makes croissant preparation a challenge, but with practice and dedication, excellent results can be achieved.
Regards.
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