-
baking time and flour PL percentage
Hello in the instructions for the croissants it mentions to preheat the oven to 170 C (338 fahrenheit) and to bake for 18 minutes. is there a problem with my oven or is the baking temperature supposed to be higher than that?
another question
Antonio also mentioned to make sure the flour has a good PL, is that the same as the protein percentage or something different because I tried to do some research on that but I can’t seen to find any information on PL percentage in flour. and none of the flour I’ve seen in stores mention it on the packaging.
and one last question.
so after mixing the dough for 7-8 mins on low then another 8 mins on mid, when we test the dough what do we do if its not creating a thin elastic dough, what is it that we may be doing wrong.
the flour im using is a king Arthur bread flour with 12.7% protein
-
6 Replies
-
Hi Sami.
Welcome to the Scoolinary community, and thank you for your question.
Apologies for the delayed response, I missed your post, but here are the answers to your inquiries:
Baking Temperature: The 170°C (338°F) indicated in the recipe is correct for professional ovens that distribute heat evenly. If you’re using a conventional oven, you may need to adjust it slightly since heat distribution might not be the same. Using an internal oven thermometer is a great idea to ensure the oven is at the correct temperature. Also, the baking time might vary depending on the strength of your oven.
PL of Flour: PL (linked potential) is not the same as the protein percentage, though both are related. PL refers to the flour’s ability to form an elastic gluten network. While protein percentage affects gluten formation, PL is more specific and depends on the quality of the flour. The flour you’re using may have a good protein percentage (12.7%), but if it’s not specifically formulated for croissants, its PL may not be ideal. Chef Antonio Bachour’s recipe refers to the specific PL standards required for flour to ensure a good protein balance for the desired structure in croissants.
Non-elastic Dough: If after mixing the dough for 7-8 minutes on low speed and 8 more minutes on medium speed the dough isn’t achieving a fine and elastic texture, it may not have developed enough gluten. It’s important that the dough is well-hydrated and given enough kneading time, especially in a machine with less power. If the dough seems too sticky or isn’t coming together properly, you could try kneading a bit more or letting it rest to allow the gluten to relax and develop.
You may also need to adjust the kneading time and process depending on the machine you’re using, as the chef’s professional machine has more power, which helps develop the gluten faster. If the machine you’re using is less powerful, the process may take a bit longer to achieve the right texture.
We hope this information helps!
Best regards.
-
to piggyback on the PL percentage, how can we know or calculate that because none of the flour I’ve seen at the stores mention it. Do you have any brand recommendations from here in the US?
Thanks again
-
Hi Sami.
croissants, the flour’s PL is key to achieving a balanced dough between elasticity and extensibility. Since PL is not usually indicated on commercial flour packaging, here’s a guide to help you:
▪️How to Identify or Approximate PL:
Focus on Protein Content and W:
Flours with 11-12.5% protein and a strength (W) between 200-300 tend to have a balanced PL of around 0.4 to 0.7, ideal for croissants.
If the PL is lower (more extensible), the dough might be hard to handle. If it’s higher (more elastic), the dough will be tougher to stretch.
▪️Check Technical Specifications:
Look for brands that provide technical sheets, like King Arthur, Central Milling, or specialized bakery suppliers. Ask if they perform alveograph tests.
▪️Conduct Manual Tests:
Although not precise, test medium-high strength flours and adjust hydration. If the dough tends to shrink back, the PL might be too high; if it stretches easily but tears, the PL is likely too low.
▪️Recommended Brands in the U.S.:
-King Arthur Flour Bread Flour:
Contains 12.7% protein, excellent for croissants. Its balance of elasticity and extensibility makes it a great choice.
-Central Milling Artisan Baker’s Craft Plus:
Contains 11.5-12% protein, offering good quality for laminating.
General Mills Gold Medal Harvest King:
Designed for professional baking, a solid option for laminated doughs.
-Caputo Manitoba Oro:
High strength with good extensibility, ideal for advanced techniques.
-Anson Mills French Mediterranean White Bread Flour:
A high-quality artisanal flour that may work well for your needs.
Additional Tips:
If you have access to a bakery or lab, an alveograph test will give you the exact PL value.
Make sure to use high-quality laminated butter to complement the results.
I hope this information helps you with your croissants!
Best regards.
-
-
thank you so much
-
Great, if you have any other questions I’ll be happy to help you resolve them.
-
-
Level:
Scoolinary Team
Hey there Sami!👋
Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!
I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.
I´m glad Sussan’s answer helped you.
This is a Community that values your participation a lot: that’s why we created “Masters Game”
-
Win Scoolipoints by sharing a pic of your own dishes in our Community > Cooking Feed section. If it is really cool you can snag a #ScooliStar: you’ll win 100 Scoolipoints and we’ll give you a shoutout on social media!🤩
-
🏆Check out our Challenges and score Scoolipoints! Right now we have the #PokeChallenge going on and you can win 250 scoolipoints. Make sure to join!
-
You’ll see everything you need to know about how to win Scoolipoints here.
Let’s build a community of foodies together.
We hope you have a blast learning with Scoolinary!
-
Log in to reply.