Miembro Shimrit Druskin
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Shimrit Druskin ha publicado una actualización hace meses
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Hi! After almost 10 hours of process following the greatest Antonio Bachour course, the layesr are great and the taste is devine however the honey comb doesn’t exist… i put it in a closed oven with a bowl of warm water for 2.5 hours. It wasn’t that puffy and big after time was up, however it was proofed for sure. What can i do better next…
Clint Janson, Mandie Lowe y3 más2 Comentarios-
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Hi @shimrit-druskin
What an incredible result you achieved with your croissant! Thank you for sharing with the community.
To achieve the perfect honeycomb layers in a croissant, it is essential to follow some key steps during the preparation and laminating of the dough. Here are some tips:
1. Use strong flour (bread flour) with a good… Seguir leyendo -
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I assume this was laminated by hand ? It’s not easy to laminate by hand (pressure, room temperature, butter and dough temperature) everything has to be controlled. I think the sheeter ensures you get proper lamination, thus a good honeycomb eventually). Looks to me from your picture that it’s a lamination issue. Best of luck.
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