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Butter croissant dough
I want to make a croissant at home, how do I rise the dough without a rising chamber but it turns out perfect?
And is flour that has 11 grams of protein enough?
I really want to see the folds of the butter and for the corazon to tear from the top
And I realized that the dough should be put directly in the freezer overnight and not in the refrigerator. Should I pat it before putting it in the freezer?
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9 Replies
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If you do not have a fermentation chamber, you can use your oven turned off and put a tray of hot water in the base. You must use an internal thermometer to know that it is at the same temperature as the fermentation temperature indicated by the professor.
The ideal is to use the type of flour with the percentage of protein indicated by the chef, but you can use flour with 11% protein, only it will take longer to knead to reach the point indicated or shown by the chef. -
Do I need to put water in a turned off oven so that the temperature does not exceed 28 degrees?
And another question, after kneading, don’t you develop the dough at all and immediately transfer it to the freezer in a 50 x 30 format
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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 -
I have one question. Does flour with a lower protein content of about 10-11% rise faster than flour with a higher protein content of about 12-13%. And my other question is about baking the croissants, should I preheat the oven to 170 ° or put them directly in the oven and then turn it on
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Let’s ask @sussan_scoolinaryteam 😊
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Hi Иван Стоянов
The strength of flour depends closely on its protein content, and flours with high protein content require longer fermentation times than flours with lower protein content.
To bake the croissants, you must first preheat the oven for approximately 20 to 30 minutes so that it reaches the correct temperature, then you can put the product in and cook it.
Greetings.
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I preheated to 170C and then put them in and used Antonio’s baking times. They were SLIGHTLY undercooked. The problem, as I could see on my oven thermometer was that when opening and putting in the croissants the oven cools down to about 155C and needs 5 – 6 minutes to heat to temperature again. That is probably why undercooked. Next time I will preheat to about 190/200C and put the croissants in, then immediately turn down the oven to 170C.
Antonio ofcourse uses a professional oven that reheats in a minute max.
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Hi Ivo
Correct, it is a very good idea to heat the oven to a higher temperature, because as you say, when you put the tray in the oven, heat is lost.
You’ll tell us later how things are going for you.
Greetings.
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