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[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]

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

[Salma Sali]

Hi Susan,

This is a very important painpoint in clarifying such an essential detail regarding the dough brand and type In order for us to achieve the same results, therefore knowing the specific brand or type of flour the chef used would be incredibly helpful. Could you please reach out to the chef to confirm this information? The main reason I subscribed to this course was for this class, and having the right ingredients is crucial. I appreciate your understanding and assistance.