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Feeling defeated
Croissant dough – I have tried this recipe 4 times now and it refuses to mix, though and dry, I follow the recipe to the ‘T’ but never works out… please what am I doing wrong??
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3 Replies
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Hi Sarah.
The issue might be related to the characteristics of the flour you’re using. To achieve a good croissant dough, it’s essential for the flour to meet specific requirements.
Here are some observations and suggestions:
Flour with the right protein content (12-13%):
If the flour you’re using has less than 12% protein, the dough will be weaker and won’t develop the necessary gluten structure to withstand the laminating process. This can cause the dough to tear easily and become dry.
PL between 0.4 and 0.7:
The recipe specifies that the flour should have a PL value between 0.4 and 0.7. The PL index measures the balance between elasticity and extensibility of the dough. A higher PL (above 0.7) will make the dough too elastic and hard to stretch, while a lower PL (below 0.4) will result in a dough that’s overly extensible and fragile. Make sure the flour you’re using falls within the recommended range by Chef Bachour.
Dough hydration:
Ensure the water-to-flour ratio in the recipe is adequate. If the dough feels dry, you may need to adjust the amount of water or mixing technique. Keep in mind that flour varies from country to country, even if it has the same protein content, due to differences in wheat type, milling process, etc. Flours with higher protein levels often require more water.
Mixing technique:
If the dough isn’t mixing properly, check the mixing time. Gluten needs to develop, but over-mixing can make the dough tough and brittle.
Ingredient temperature:
The temperature of the water and butter is also crucial. If the water is too cold or too hot, it can hinder the integration of ingredients. Ensure the butter is cold but pliable to facilitate the laminating process.
Suggestion:
Try using flour that specifically meets the recommended protein and PL conditions. If you can’t find flour with a PL between 0.4 and 0.7, consider blending different flours to adjust their properties. You could also slightly increase the hydration by 10% of the total liquid in the recipe if the dough continues to feel dry.
We hope this information helps.
Best regards.
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Thankyou so much, I’ll give it a try
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Scoolinary Team
Hey there Chef Sarah!👋
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I hope Sussan’s answer helped you. Please let us know how it goes on your next try. We’re confident you’ll make perfect croissants! Don’t give up on yourself.
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