-
Croissant 🥐
Hi !
I don’t know why my dough turns out tight and hard. I follow the recipe exactly. Thank you
-
29 Respuestas
-
Thanks for sharing you question with us and welcome to our Community. We hope you get here all the help you need. My friend @sussan_scoolinaryteam wil be shortly right here with us.
Take care!
🤗
-
I had a similar issue with mine yesterday. Did you use fresh yeast or did you use instant yeast?
-
Where are you from? I’m Sol from Buenos Aires.
Welcome to our community! Please tell us if you could solve your question on this thread.
I want to invite you to share photos of what you’re working on in our feed. We absolutely love seeing your creative process. We enoy it so much we’ve created an award; the #Scoolistar. If your pic gets one, we’ll upload it on our Instagram stories and add it to our ‘Culinary Hall of Fame‘.🏆
🚀You may join our challenges as well: We launch one every two weeks, and you may win a Scoolinary apron.
Take care!
-
-
Hi, @elli-kokotini @tanner-dupuis
Could you please tell us what brand of flour you used and its protein percentage?
When the dough is difficult to work, it may be because it was over-beaten and the gluten network broke down.
It may also be that your dough needs more rest for the dough to relax.
Greetings-
Over worked? Antonio recommends mixing 7 minutes on slow, scrape the bowl then a further 8 minutes on medium.
I did this to my first two attempts and it was simply way too over mixed. ☹️
-
Correct Antonio steeps just don’t make any sense I follow everything also buy a commercial grade mixer and special t45 13% protein hi gluten french flour for the recipe and man my dough is so dry can’t stretch at all
-
-
People have tested this and the problem is not the time it is mixed, but the problem is the dough gets too hot if you mix it for too long. Especially in your comfy, heated home.
-
-
Hi ! the brand is from Greece. You probably won’t recognize it, the percentage of protein is 11.9. So I don’t think this is a problem. As well as the fact that I didn’t beat the dough for a long time. I beat the dough as finely as indicated in the recipe.
-
Hi, @elli-kokotini
It may be that your dough needs a little more moisture or liquid, you could try increasing the liquid (milk) by 10% to 15%.
Remember that the power of each mixer is different, 5 minutes in a kitchenaid mixer can be different than 5 minutes of mixing in a professional or industrial mixer.
I hope this information is helpful.Greetings
-
-
Hi ! That’s exactly what I thought too 😊
-
Hi, @elli-kokotini
I hope these tips are helpful and that the next time you can prepare a croissant again, your recipe turns out better.
Greetings.
-
-
The recipe given is very dry (50% hydration), especially with instant yeast. I had to add more milk or my dough would have been a brick.
-
Hi @lazaros-stefanidis 👋
Where are you from? I’m Sol from Buenos Aires.
Welcome to our community!😉
Sussan will be right back at us when our Team has an answer.
In the meantime, feel free to share photos of what you’re working on in our feed. We absolutely love seeing your creative process. We enoy it so much we’ve created an award; the #Scoolistar. If your pic gets one, we’ll upload it on our Instagram stories and add it to our ‘Culinary Hall of Fame‘.🏆
🚀You are invited to join our challenges as well: We launch one every two weeks, and you may win a Scoolinary apron.
Take care!
-
-
Hi, @elli-kokotini
Thanks for your observation, I’m going to send this suggestion to the team in charge so they can review the recipe.
Greetings
-
I’m from the U.S. I can’t seem to tag anyone through the mobile site so sorry for the general reply. Also I can’t upload photos. Every time I try it says I’m not allowed to upload “this file type”. I used King Arthur bread flour which is 12.7% gluten. My croissants looked pretty good but the dough layers were too crisp and dense. I think maybe the high gluten content and low hydration may have led to this. My dough was very tight and not very extensible. I have had good results in the past using King Arthur all purpose flour (11.7% gluten) and about 16% higher hydration.
-
Hi @lazaros-stefanidis I just tried to tag you from the app and didn’t have a problem.
Please tell us what model and company your mobile is so we can check if there’s an issue. You can upload jpg and png files. Are these kinds of files you want to upload?
Regarding the technical question, let’s wait for @sussan_scoolinaryteam ‘ s point of view😉
-
I am consulting with the team in charge for a review on the amount of hydration in this dough, as soon as I have news I will contact you again.
Greetings.
-
I’m using a Samsung Galaxy S21. The file format I’m trying to upload is jpg so Maybe I don’t have the right permissions or something? Not really sure. I didn’t know there was an app so I’ll download it and give it a shot.
-
Thanks for sharing the brand an model of your cellphone. I’ll check with support to see what’s wrong.
Yes! We do have an app. It’s available either for IOS and Android.
Have a great day☺
-
-
-
-
Hi, @elli-kokotini
The content team contacted me and told me that the recipe is correct in the cookbook. It is the same recipe that the chef provided for this course .
Greetings.
-
it seems like the recipe only work if you use the expensive flour and the industrial mixer that he uses. i used kitchen aid and kings arthur flour and my croissants are not good! In the course he doesnt say anything about substitution and im pretty upset with the course. it shoud give you options to substitute.
-
Let’s ask @sussan_scoolinaryteam what could have happened with the replacements you used so you get your perfect croissants 😉
Have a great day
-
-
-
Each type of flour behaves differently, some will need less moisture than others. You can use a flour that has between 12% and 13% protein, you can also increase the amount of liquid by up to 10% to make it more easy to work with.
We hope this information is helpful.
Greetings -
hi there, i have question about lamination process
a lot of books said that you need to sheet – cutted belly dough to mine belly 🙂 here chef roll out the dough regardless of it. Im using proffesional dough sheeter and i have to know how should i descend the thickness of the dough. I used to roll 3-4-3 method but i cant figure it out what method chef using
I hope you understand my poor english 😢
-
The chef’s method is as follows:
Roll out the dough until it is 10 millimeters thick and has a size of 50×30
First start with a simple turn to incorporate the butter.Then you roll out the dough until you get a thickness of 5 millimeters and make a triple fold, which means that you roll out the dough, on one side of the dough you make 3 turns and then 2 more turns close it and you have the finished laminate ready to use.
We hope this information is helpful.
Greetings -
Watch Antonio in his video when he is laminating.
It’s the English method when he first inlays the butter.
Then he rolls the dough out again and gives the dough his signature triple fold.
He says to imagine the rectangle of dough in fifths.
😁
-
-
The reason the doughs are tight after mixing, is because we are using whole milk at 50%
Given there is (in Australian full cream milk) 90.5% water, 3.5% fat, 3.5% protein per 100ml. The dough is actually hydrated at less than 50%.
Other than 100g of cold unsalted butter in the recipe, there is no other liquid.
I’ve made this recipe 7 times. The first 3 I couldn’t get them to work like Antonio does. It’s 14.93% (.224g) of sugar (don’t forget the lactose in the milk) and only 4.66% (.070g) of fresh yeast. Wow! No wonder mine barely rose. 😁 😁 😁
The tight dough is not a problem for me, as long as it’s given enough rest. 👍🏼
-
Also, the protein content of your flour is a contributing factor.
-
And given enough time to proof I guess? Do you use a proofer?
-
Log in to reply.