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[Sussan Estela Olaya]

Hi, @galyah-imamgmail-com

The idea you propose is good, but you could also try using your oven turned off and putting a tray of hot water on the surface and placing the dough inside the oven, the steam will help ferment it.
For this method you must use a thermometer to control the temperature and ensure that it does not exceed.
We hope this information is helpful.
Greetings

[Sussan Estela Olaya]

Hi, @yairybzgmail-com

I am going to send your observations about this course to the team in charge for review and as soon as I have a response I will contact you again.
Greetings.

[Sussan Estela Olaya]

Hi, @kennywilson

Could you please tell us which course or recipe you are referring to, so we can review the recipe and help you with the answer to your question.

Greetings.

[Sussan Estela Olaya]

Hi, @e-ciurleo

As I mentioned above, the dough is 40×20 a rectangle and the block of butter is 20×20 a square.

Greetings.

[Sussan Estela Olaya]

Hi, @lviza_2005rambler-ru

You can use a convection oven with medium ventilation.

Greetings.

[Sussan Estela Olaya]

Hi, @djtal7m

If you can avoid overheating the dough, you can do what you tell me in your message and also add ice water to the dough, that will help the dough not to heat up so quickly.

[Sussan Estela Olaya]

Hi, @ste-franzi

Cold fermentation can be carried out in various ways, but the two most basic and common are in blocks or pieces. That is, refrigerate the entire dough made after the first kneading and keep it at a temperature between 4 and 6° C for the desired time, or after having formed the pieces of bread. In the first case, it can be kept refrigerated for longer than 24 or 48 hours.
We hope this information is helpful.

Greetings.

[Sussan Estela Olaya]

Hi, @shlomiandadigmail-com

Yes, the oven must be turned off and you put a tray with hot water to generate steam and put the dough inside the oven to ferment so you can recreate a homemade proofing chamber.
Correct, as you can see in the video, once the dough is ready, it is only balled, not kneaded, it is only formed into a ball with the dough and then the 1350 of dough is weighed, it is stretched in a 50×30 format, it is placed on a tray and Cover with plastic wrap and freeze overnight.
Greetings

[Sussan Estela Olaya]

Hola, @andruca2008hotmail-com

Te dejo un enlace de una tienda online donde puedes adquirir este producto.

https://www.amazon.com/-/es/Patatas-prote%C3%ADna-4-oz/dp/B073S4DCHY

Saludos

[Sussan Estela Olaya]

Hi, @djtal7m

The flour you are using is fine, it has 12.5% ​​protein.
Remember that when you work or knead the dough too much it will have a negative result since the protein networks are broken and the elasticity of the dough is lost.
As a tip, work your dough and from time to time check its elasticity and when you reach the desired texture, stop kneading.
Greetings.

[Sussan Estela Olaya]

Hi, @djtal7m

So that the butter does not come out, it must be cold.
When working or rolling the dough, it becomes heated, which is why it melts.
You could put your block of butter in the refrigerator for a few more minutes before rolling the dough.
Greetings.

[Sussan Estela Olaya]

Hi, @yairybzgmail-com

The coffee that the chef uses is ground coffee to prepare espresso, one of the brands that sells it is illy.
But you can use any brand of ground coffee to make the ganache.

[Sussan Estela Olaya]

Hi, @elltasolomongmail-com

There is only one block of butter and what the chef indicates is that it is a square on a rectangular-sized dough to be able to form the folds. There are many methods to fold croissant dough, but the butter block is always only one.

[Sussan Estela Olaya]

Hi, @djtal7m

The amount of protein contained in the flour you use is correct.
Remember that if you knead too much you will have a negative result because the gluten network breaks and this causes the dough to no longer be elastic, you will have a dough that is difficult to work with and not at all elastic.
As a tip, when you are kneading every 2 or 3 minutes, check your dough and if it already has the elasticity you are looking for, stop kneading. Each mixer has different power or speed, so you should check the dough from time to time.

Greetings

[Sussan Estela Olaya]

Hi, @elltasolomongmail-com

For the full recipe the butter is 30×30 (square) centimeters and for half the dough it would be 20×20 (square).
Greetings.