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clarification
Hello …..
First question: I wanted to ask about the stage of baking the pastries in the oven. There was no reference in the course regarding the oven that is in the house. Should the oven be turned on at a heat level of 170 for normal baking without turning on the fan in the oven or is it better with the fan in the oven?
Second question: After the croissant dough is put in the freezer, it was emphasized that it should be transferred to the refrigerator for up to an hour before starting to work on it, is it better to put the dough after you find it from the freezer outside the refrigerator for an hour?
Third question: after kneading the dough for the croissant, should it be allowed to rest in the room for a certain time? Because in my opinion, if you put the dough in for 24 hours directly without letting it rest, it can have an effect during the rising and baking phase?
thank you for the answer
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0 Replies
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Hola @mh_shaheen23
1. The oven should always be preheated for approximately 20 minutes with ventilation, once it reaches the correct temperature you can bake.
2.To defrost a dough correctly, it must first be moved from the freezer to refrigerated and then to room temperature. This sequence must be followed to avoid such a sudden change in temperature and not affect the final result of the dough.
3. After preparing the dough, it must be balled and then stretched, as the chef indicates in the course, he does not let it rest because the fermentation process should not start so quickly because you will get a more acidic flavor.
During freezing the dough it takes between 5 to 6 hours to drop from 24°C to 6°C and during that period of time the yeast will begin to work and what is sought with freezing is to block the dough so that it does not take acidic taste but the flavor of the butter is preserved.
Greetings.
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