Détrempe: Preparation of the croissant dough Lesson 7 of 47

[Sussan Estela Olaya]

Hi Amin Mostafa.

Welcome to the Scoolinary community! Thank you for your question.

If you use flour with only 10.2% protein to make croissants, you may encounter several issues:1. Lower elasticity and structure: The gluten network will be weaker, making it harder to retain gas during fermentation and laminating. This can result in croissants that don’t rise properly and have a denser crumb.
2. Laminating difficulties: The dough will be more fragile and may tear easily when rolled out, affecting the formation of layers.
3. Less volume and flakiness: The croissants may turn out flatter, with less defined layers.How to improve flour to reach 12% protein
If you can’t find flour with a higher protein content, you can strengthen it using these methods:
1. Mix with vital wheat gluten: This is the most effective solution. You can add approximately 10 g of vital wheat gluten per 500 g of flour to increase the protein percentage. This will enhance the flour’s strength and improve the dough structure.
2. Blend with stronger flour: If you have access to bread flour (above 12% protein), you can mix it with weaker flour until you reach an average of 12%.
3. Adjust hydration and kneading: With lower-protein flour, it’s best to slightly reduce hydration and knead more gently to avoid breaking the gluten network. You can also use an autolyse to improve gluten development without over-kneading.
If you have access to vital wheat gluten, this is the best way to ensure the dough holds up well during laminating and fermentation.

I hope this information helps.

Best regards.

[Sol Damiani]

Hey there Amin!👋

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I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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