Hard dough

[Sussan Estela Olaya]

Hi Maria.

Welcome to the Scoolinary community!

Yes, you can add more liquid to make the dough more pliable, but it’s best to do so in moderation. You can increase up to 10% of the total liquid in the recipe and see how the dough responds. Adding too much liquid can affect the structure and lamination.

Additionally, if you’re following the Croissant First Edition course, Chef Antonio Bachour recommends using flour with a PL between 0.4 and 0.7. This value indicates the balance between strength and extensibility, which is key to achieving a well-developed and properly laminated dough. If the flour you used has a higher PL, the dough may feel stiffer and harder to work with.

I hope this information helps.

Best regards.