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Vincenzo Saladino posted an update
Level:
Scoolinar
Is there anyone who managed to obtain a great result from Bachour’s Viennoserie Course? I have read here and there that there are some problems about the recipe, I’m personally experiencing issue in the proofing of croissant. After three hours of proofing my croissants are still the same, still small and don’t seem to move at all. I’ve followed every step, respected temperatures and way of working ingredients but there’s something strange. What about the long rest in freezer? It’s the first time I hear about this kind of procedure, it would be disappointing if this step could be responsible for the yeast deactivation. Hope someone could help an make all the matter clear
ברק and Orsolya Csernák6 Comments-
Level:
Scoolinary Team
Hi @salvin23gmail-com
We currently have students who have prepared croissants with Chef Bachour’s course and they did well. We couldn’t figure out why the recipe is perfect for some students and not for others.
Here you have their publications with their results.
Also tell them that the content team is working on reviewing the recipe and procedure for this course and as soon as we have news about it they will inform us of their decision.
Greetings. -
Level:
Scoolinar
That’s a comparison between two dough:
the first one rested in the fridge for 18h, so no freezer rest; the second one was made following and respecting chef Bachour’ suggestion about freezing the dough. As you can see the first one shows a regular proofing, while the second one (which actually, after being frozen, was set in the proofer for almost 16h) is under-proofed. Is the passage in the fridge the solution to this kind of issue, which many of us lamented in the forum?
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Level:
Scoolinary Team
As I mentioned before, we have students who have done the procedure indicated by the chef and have obtained good results.
Many factors can influence whether a croissant has a good result and others not.
We appreciate you showing us the comparison of both methods.
Greetings.
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Level:
Scoolinar
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Level:
Scoolinar
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Level:
Scoolinar
Same way of working, same ingredients, same temperature of the oven
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