Croissant dough

[Sussan ScoolinaryTeam]

Hi Manal Hassan

If you’re making croissant dough and facing this issue, it’s possible that the flour you’re using, despite having the same protein content (12.7%), has 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.

▪️ Check the Kneading Process:

If the dough is breaking apart, it could mean the gluten isn’t being developed properly. Knead a little longer to test if the structure improves, but avoid overheating the dough during the process.

▪️ Ingredient Temperature:

Ensure that the butter and milk are cold. If the butter gets too warm during mixing, it can interfere with the dough’s structure and make it harder to handle.

▪️ Dough Resting:

If the dough remains difficult to work with, let it rest for 20–30 minutes before proceeding. This allows the flour to absorb more liquid and helps relax the gluten, improving the texture.

▪️ Try a Different Flour:

If none of the above fixes 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 resolve the problem. If you need further assistance, feel free to ask.

Best regards!

[Sol Damiani]

Hey there Manal!👋

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