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Croissant proofing
Hi, I was wondering if I should change the grams of yeast to adapt it to my situation. The room where I work has a room temperature of 18-20 degrees and I’m also forced to proof the frozen croissants overnight (10 to 12 hours of proofing), what do you suggest? I need them ready to be cooked ad 7 am and the place where I work closes at 8pm
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2 Replies
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Level:
Scoolinary Team
Hello Martina,
Welcome to the Scoolinary community, and thank you for your question!In your case, it’s a good idea to adjust the amount of yeast to better control the overnight cold fermentation. At 18-20°C, a 10-12 hour fermentation is quite long, so reducing the yeast amount can help prevent overfermentation.
Here are some recommendations:
1. Reduce the yeast: If your original recipe uses fresh yeast at 4% of the flour weight, try lowering it to 1-1.5%. If you’re using dry yeast, use about one-third of that amount.
2. Controlled fermentation: Since the croissants will be frozen before proofing, try taking them out of the freezer between 7 and 9 p.m., placing them on trays, and letting them proof in a fermentation chamber or a controlled environment at 18-20°C.
3. Using cold storage: If you notice they rise too quickly in previous tests, you can slow down the process by keeping them in the fridge for the first few hours before letting them finish proofing at room temperature.
4. Test beforehand: Run a test with different yeast amounts and observe how the croissants behave within your specific schedule. You can also adjust the room temperature to fine-tune fermentation.
If the croissants are still overproofing despite these adjustments, you might also try a slower fermentation by lowering the room temperature to around 16°C if possible.Hope this helps!
Best regards.
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Level:
Scoolinary Team
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