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  to shef; antonio bachour

  Posted by Zhor Bentouta on September 19, 2024 at 18:26

  please can you show me picture for butter and the flour and i make the same wheigh of water and cacao but the dought be like a liquide why? than you

   

   

  Sussan ScoolinaryTeam replied 1 month, 2 weeks ago 3 Members · 3 Replies
• 3 Replies

• 

  Sussan ScoolinaryTeam

  Administrator

  September 19, 2024 at 21:28

  Hi Zhor.

  At the moment, we don’t have the information about the brands the chef uses in the course. However, you can follow the guidelines he provides: for butter, he recommends one with at least 82% fat, and for flour, one with a protein content between 12% and 13%.

  Let us know, in which recipe did you use water and cocoa?

  Best regards.

  • 

    Salma Sali

    Member

    October 5, 2024 at 13:59

    Hi Susan,

    This is a very important painpoint in clarifying such an essential detail regarding the dough brand and type In order for us to achieve the same results, therefore knowing the specific brand or type of flour the chef used would be incredibly helpful. Could you please reach out to the chef to confirm this information? The main reason I subscribed to this course was for this class, and having the right ingredients is crucial. I appreciate your understanding and assistance.

    • 

      Sussan ScoolinaryTeam

      Administrator

      October 5, 2024 at 14:53

      Hi Salma.

      Thank you so much for your suggestion.

      We’d like to share that the specifications for the type of flour and butter that the Chef uses or recommends are included in the recipe book. The key is to closely follow the Chef’s instructions.

      In this course, we don’t include specific brands for these two ingredients (flour and butter) because we have students from various countries, and not everyone can access the same brands that the Chef might use. This way, everyone can focus on preparing the recipes with the ingredients available to them, ensuring no one feels limited by brand availability.

      It’s important to note that the success of a recipe doesn’t rely solely on using the same brand of ingredients as Chef Bachour but rather on practicing and mastering the technique. We have students from all over the world who follow the Chef’s recipe and ingredient specifications without using specific brands, and they achieve fantastic results. You can even see their success stories shared in our activity section.

      As a side note, when Chef Bachour visited my country a few months ago to teach classes, he used only local ingredients for his croissant recipe, and the results were perfect. The key is following the Chef’s recommendations on the protein content of the flour and the fat content of the butter, along with plenty of practice.

      We encourage you to follow the ingredient specifications provided by the Chef and to keep practicing. We’re confident that with practice, you’ll achieve wonderful results.

      Warm regards.

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