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  Jarred

  Escrito por jarred.smith on octubre 19, 2024 en 04:04

  For the Croissant and Vennoisserie course, I have 2 on the croissant dough portion:

  1) If we are using dry yeAst, are we suppose to activate it before putting it into the mixer? If so what would be the way to do so? Would we warm up the miLk? I am aware of keeping the dough below 24c

  2) What is the plastic/silicone sheet used to wrap the dough? Im going through a lot of glad wrap.

   

  Thanks so much

  Sol Damiani respondió hace 4 semanas, 1 día 3 Miembros · 2 Respuestas

  • croissant dough
• 2 Respuestas

• 

  Sussan ScoolinaryTeam

  Administrador

  octubre 19, 2024 en 04:52

  Hi Jarred.

  Normally, the liquid for activating dry yeast should be between 35°C and 45°C, which is higher than the temperature the dough should be. However, for both fresh and dry yeast in this recipe, it’s not necessary to activate them with warm liquid.

  This recipe and technique are from Chef Bachour and differ from other traditional recipes. Always remember to keep the dough at the temperature the chef specifies so the yeast doesn’t activate too quickly and the dough doesn’t become too acidic.

  Regarding your second question, the material the chef uses is called a guitar sheet.

  I’m attaching this Amazon link where you can find more information about this product: https://www.amazon.com/Heavyweight-Dipping-Paper-Liner-sheets/dp/B01LWCYFSN

  Best regards.

• 

  Sol Damiani

  Administrador

  octubre 24, 2024 en 16:58

  Hey there Jarred!👋

  Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

  I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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