Croissant dough

[Sussan ScoolinaryTeam]

Hi Charles Peak

We do not recommend completing the entire kneading process for this dough in a household mixer such as a KitchenAid. These mixers lack the power of an industrial-grade machine like the one the chef uses.

If necessary, we suggest using a mixed kneading method: a few minutes in the mixer, combined with some manual kneading. This way, you protect your mixer’s motor from potential damage.

Additionally, we recommend posting this question in our “Cooking Feed” section to share your query with other members of the community.

https://www.scoolinary.com/activity-feed/#

I’m sure you’ll receive more tips on this topic.

Best regards!

[Adriano Carelli]

I have a semi professional dough mixer called Grilletta a spiral dough mixer and even that machine struggles as the dough seems to be very dense I have completed it multiple times though with good results but I have been wondering about adding a bit more liquids . PS I am a “student” and definitely not a professional

[Sussan ScoolinaryTeam]

Hi Adriano.

If you’re making croissant dough and facing this issue, it’s possible that the flour you’re using, even if it has the same protein content as the recipe specifies, may have different characteristics due to factors such as the type of wheat, gluten quality, or water absorption. This is quite common, as flours can vary significantly between countries.

Possible solutions:

▪️Adjust hydration:

The dough may feel dry because the flour requires more liquid to fully hydrate. Gradually increase the amount of milk or water (by 5–10% of the flour’s weight) until the dough achieves a smooth, elastic texture.

▪️Try a different flour:

If adding extra liquid doesn’t resolve the issue, consider experimenting with a different strong flour from another brand or supplier. Even with the same protein percentage, the results can vary depending on the flour’s specific characteristics.

I hope these tips help solve the problem. If you need further assistance, don’t hesitate to ask.

Best regards!

[Sol Damiani]

Hey there Chef Charles!👋

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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