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Croissant dough proving temperature
Hi. For dough proving my oven offers only 35+ degree C rather than the 28 degree C you suggest. How does 35 degree C affect dough proving? Can I freeze the croissant before proving?
Thanks.
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2 Replies
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Hi Aishwarya Aroumont
Welcome to the Scoolinary community, and thank you for your question.
Proofing croissant dough at 35°C can speed up the fermentation process due to increased yeast activity at higher temperatures. However, this may have some consequences:
Effects of proofing at 35°C:
Rapid fermentation: The dough may double in volume more quickly, but this could result in underdeveloped flavors, as slower fermentation at 28°C allows for more complex flavor development.
Risk of overproofing: At higher temperatures, there’s a greater risk of overproofing, which can weaken the gluten structure and cause the croissants to lose their shape during baking.
Butter melting: The butter in the dough may soften too much or even melt, affecting the lamination layers and the final flaky texture.
Solutions:
-Controlled proofing: If you can’t adjust your oven temperature, reduce the proofing time and check the dough frequently to avoid overproofing.
-Proofing in a cooler spot: Consider proofing the dough outside the oven in a cooler, controlled area, such as a spot in your kitchen with a lower temperature.
Freezing before proofing:
Yes, you can freeze the croissants before the final proofing. This is a great way to maintain quality and bake them later. Here’s how:
-Shape the croissants and place them on a tray.
– Freeze them uncovered until firm (about 1-2 hours).
– Transfer them to airtight bags or freezer-safe containers.
– When ready to bake, thaw them overnight in the refrigerator, then carry out the final proofing at an appropriate temperature before baking.
This will help the croissants retain their flaky layers and flavor.
We hope this information helps.
Best regards.
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