Croissant dough

[Sussan ScoolinaryTeam]

Hi Megan.

The issue of a stiff and non-elastic dough when making croissants can be due to several factors related to hydration, temperature, or kneading.

Here are some factors and solutions:

-T45 flour has a lower protein content compared to other flours, between 8-10%, which makes it softer but also means it absorbs less water.

Solution: Slightly increase the amount of liquid (water or milk) to achieve a softer, more elastic dough. Do this in small increments (10-20 g).

-If the dough is too cold, it can become stiff and difficult to handle. This is especially important if the environment you’re working in is cold.

Solution: Allow the dough to reach a controlled room temperature (approximately 22-24°C) before working with it.

-If you knead too much, you could overheat the dough or break the gluten chains, making it brittle. Keep in mind that each mixer has different power, and kneading for 5 minutes in a high-powered mixer is not the same as kneading for 5 minutes in a home mixer or one with lower power.

Solution: Knead only until the dough is homogeneous and slightly smooth. Don’t overwork it.

I hope this information is helpful. If you have any other questions, feel free to reach out, and I’ll be happy to help you resolve them.

Best regards.

[Sol Damiani]

Hey there Chef Megan!👋

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