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shahee
When I ferment croissant dough for two and a half hours at 27 degrees Celsius, the croissant does not double in size and remains small. During the baking process, the rolling cannot be seen as the honeycomb in the croissant. What is the reason for this?
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6 Respuestas
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Level:
Scoolinary Team
Hi Shaheen
If in 1 or 2 hours your dough has not fermented, it may be that your yeast is not active and it is due to three reasons: expiration time, very high temperature at the time of fermentation or it was mixed with salt, that makes the yeast dies and fermentation does not occur.
We hope this information is helpful.
Greetings.
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thank you very much for the detailed answer. I think this happened because I put the dough in the freezer for 24 hours, and after that I put it in the refrigerator for an hour before the fermentation and baking process in the oven.
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Level:
Scoolinary Team
Hi Shaheen
We hope that in a future preparation, you can have better results.
We remain attentive to any questions you may have about the courses.
Greetings.
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Level:
Scoolinary Team
Hi @mh_shaheen23 👋
Welcome to our Community! ☺ I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
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Thank you, it is very excellent and gives the possibility to understand things well
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Level:
Scoolinary Team
I’m so happy to read this.
Have a great day!
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