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GUGA Gerchmann ha publicado una actualización
Level:
Scoolinar
Why this happening? Same size at shaping, Same time to defrost, proofing and baking, but different sizes?
GABRIELLE DEMOZZI, Mandie Lowe ySol Damiani6 Comentarios-
Level:
Scoolinary Team
Hi @Guga_Gerchmann
It may be because not all the croissants had the same fermentation temperature or the heat was not even when baking. But I see in your other publications that you have experience preparing croissants, we are going to wait for the opinion of our colleagues so that they can give you more opinions on what could have happened with your croissants.
Greetings.1 -
Level:
Scoolinary Team
Hi @Guga_Gerchmann Let’s ask for @mandie-lowe @orsolya-csernak @kevin-smith @alejandro-fontes @nick-kazantzakis @gabriellethamidemozzi @lisa-webb @emilyscoolinarycom @wendyscoolinary-com & @abigailscoolinary-com ‘ opinion🙌
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Level:
Scoolinar
I can think 1-2 things. First if the oven is not professional the temperature may have not distributed evenly or maybe the distance between your croissants was not the same. Another thing might be after you kneaded the dough did not have be the same height or the butter in it, was not distributed evenly while you were kneaded it.
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Level:
Scoolinar
@Nick Kazantzakis I didn’t knead manual, I use dough sheeter, I let the dough rest about two hours, and I use Professional oven from the Brand Venix and the proofer from EKA.
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Level:
Scoolinary Team
Thanks for helping our friend, @nick-kazantzakis 🙌
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Level:
Scoolinar
3 hours to defrost, between 2:30 to 3 hours to proof, because the weight of the croissant, around 120 grams, room temperature around 20-21 degrees Celsius
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