Antonio Bachours croissant course issues

[Sussan ScoolinaryTeam]

Hi Otto Lindqvist

Hi, thank you for sharing your experience and photos. Based on what you’ve described and the images, it seems the issue might be related to the flour and kneading. In the course, it’s mentioned that it’s ideal to use flour with a protein content between 12% and 13% and a PL value of 0.4 to 0.7, as this ensures a good balance between elasticity and strength for lamination.

The Italian 00 pizza flour you’re using has 12% protein, which is at the lower end of the recommended range. However, its PL value might not be suitable for laminated doughs, as these types of flour are usually more elastic and less resistant.

Here are some recommendations that might help:

Check your kneading: Make sure not to under-knead or over-knead the dough. It should develop enough gluten to be elastic but not so tight that it tears easily during lamination. Perform the windowpane test to check if the gluten is properly developed.

Switch flours: If possible, try to find flour with the specifications mentioned in the course (12%–13% protein and a PL value of 0.4–0.7). If you can’t find this information in Finland, strong bread flour or Manitoba flour could be a good alternative.

Handle the dough carefully: Ensure the dough is well-chilled during lamination. This helps maintain its structure and prevents the butter from incorporating into the dough.

Rest between folds: If the dough feels too elastic and shrinks back when rolling it out, give it more resting time in the fridge between folds to relax the gluten.

Try these adjustments and let us know how it goes. I hope this information he

lps.

Best regards!

[Sol Damiani]

Hey there Otto!👋

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

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I hope Sussan’s answer helped you. Please let us know if it did. It’s a tough path to accomplish great croissants but I’m confindent you’ll conquer it!

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