Croissants & vienoisserie

[Sussan ScoolinaryTeam]

Hi Nhi.

Welcome to the Scoolinary community, and thank you for your question.

We know that making croissants is no easy task, and there are many factors that can affect their proofing.

Here are some points that might cause the croissant to not proof properly:

• Temperature: The ambient temperature is crucial. Optimal proofing usually occurs between 24°C and 27°C. If the temperature is too low, the process will be slow; if it’s too high, it can affect the final texture and cause the butter to melt, making the layering process more difficult.
• Humidity: A controlled humidity environment promotes even proofing. If the air is too dry, the surface of the dough can dry out, limiting its growth.
• Yeast quality and freshness: The yeast should be fresh and active. Old or poor-quality yeast will reduce proofing ability.
• Type of flour: Flour with an adequate protein content (10-12%) is ideal for croissants, as it helps form a structure that can retain the gas produced during proofing.
• Amount of sugar and salt: These ingredients affect yeast activity. Too much sugar or salt can inhibit proofing.
• Proofing time: Proofing croissants is a slow process. Letting the dough rest long enough is important to properly develop flavor and structure.
• Handling and lamination: Excessive handling or improper lamination can degas the dough and affect its rise during proofing.

Adjusting these factors can help you achieve better proofing in your croissants. We hope this information is helpful.

Best regards.

[Sol Damiani]

Hey there Chef Nhi!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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