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[Salma Sali]

Sussan,

Can y out please check based on pictures is that right way?

[Salma Sali]

Forgot to mention I made these croissants per recipe of chef Antonio Brochur and I also found that the dough turned out very tough not like in the video after he used that dough machine so his dough was pretty pliable, mine was end up being very tough and since my mixer wasn’t able to handle it even for 5 min of mixing it I had to do it manually, constantly putting dough in the freezer to maintain the temperature under 24 Celsius. Rolling out such dough was extremely painful for me so I spent the whole day just for rolling it out 🙈😂 so anyways I tried my best but after I formed croissants that looked for me amazing but indeed those also got melted, to be specific the butter got melted… any suggestions?

[Salma Sali]

Thank you Sussan,

I also noticed some changes in the recipe from Antonio’s first croissant classes to his 2nd (where those fancy bow type of croissants). It seems like the same recipe but it changed a bit in weight. Also when I tried the new one from the second croissant videos, my dough became a bit softer not that tough as in his first recipe. And also I reduced a bit of butter for lamination (from 500g to 338g) as to be honest no butter leaking issue faced afterwords.

so with all that being said I still want to try to use bread improver. But in this case with the second recipe of Antonio and butter of 338g for lamination how much of the bread improver should I use?

[Salma Sali]

Sussan,

will this air gun works for our glazing purposes? (Chocolate making, croissant decorating with glazing)

• Esta respuesta fue modificada hace 4 semanas por  Salma Sali.

[Salma Sali]

Sussan,

Is it possible to replace this gelatin with something like Kosher gelatin? Or Agar-Agar? If yes please advice any substitutes and the ratio? 🙏

thank you

[Salma Sali]

Hi Sussan,

Thank you for your support in this matter. I understand your points and those referring to the 2:35 min. But it is important to identify which line is horizontal. When we start lamination the dough is facing us in the rectangular form waiting for a butter being incorporated. Once we start folding left/right, the size of the dough shrink so from that point the shortest part is considered to be horizontal and the longest part perpendicular relatively? Or maybe using a folding part (the fold line) would make more sense in terms of direction identifying?

Thank you 🙏

[Salma Sali]

Hi Sussan,

My heating process failed. I didn’t even try to go that high as you recommended because at 356 degrees my croissants burn out after it heats 10th min. Maybe 400 for the first 5 min then 10 min at 356 would work better?..

[Salma Sali]

Thank you so much. I’ll try your method, but see even in the images again the outer looks ok, however when freshly cooked and cut in half the inner is not as perfect as it should be, didn’t see much flaky texture, moister, but the next day though I can see some honeycomb only on the larger rings…is the honeycomb should be appealing when freshly baked right?

[Salma Sali]

Hi Sussan,

Thank you for your reply.

I actually followed the most if not all the bull points that you have mentioned, however I suspect that the fermentation part was failing as I went through the other members”s issues here in chats, I’ve learned that most of them stating of prodding in cooler environment, meaning that in my case as I did put my croissants into the oven with setting being off, uncovered, put a small glass of boiled/hot water for generating humidity and the temperature was showing sometimes 26 Celsius, but maybe this time it was higher I don’t know. in 2 1/2hrs the croissants looked amazing for me 😜 maybe I’m wrong I don’t know… and oven was preheated but as you said probably it was overheated…I have the oven thermometer though, and it was showing 170 Celsius, mhm… You still think it’s a lamination process ? However, if you look at these pictures you’d be able to see distinctive layers,no?

[Salma Sali]

Ooo, that’s nice to know. Thank you so much. So let’s say for 1350g of dough I’d need to add 6.75-13.5g of bread improver? Can I sue any brand or there are certain preferable brands you can recommend?

[Salma Sali]

Hi Sussan,

May you please share your way of baking croissants? What is the high temp you’re baking them at first, for how long and when you turning down the temperature?

Many thanks

[Salma Sali]

Hi Sussan,

Is it possible to substitute gelatin with agar-agar for example? Anything plant based another words ?

[Salma Sali]

Did you spray the oven or croissants?

[Salma Sali]

Chef Antonio mentioned that he specifically puts the dough in the freezer instead of a fridge in order to avoid acids formation and, to be able to achieve a butter taste.

Per your recommendation it sounds like we will face some of the acid formation as the yeast will start producing it at certain temperature which is I guess 5 Celsius? Please advise, it is very very important point as I am also facing the same issue being outside pretty but inside nothing even close to honeycomb😣

[Salma Sali]

What is the bread improver and why it is used in croissant dough? Is it recommended? Does it bring any benefit to the dough? And if yes may you please share at which stage and how much should we use it per Antonio Broche recipe if possible of course?

Thank you