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Dough
The dough for me is very dry and hard, when I roll it with a sheeter it rips quite easily. Can I alter the % of milk or swap for some water to hydrate the dough a bit more? Thanks!
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4 Replies
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Could you tell me what recipe you are referring to so I can review it and help you with an answer?
Greetings.
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Oh, sorry I was referring to Antonio Bachour’s Croissants and Viennoiserie course, for the plain croissant recipe:
1500 g flour 12-13% protein (Gruau
Rouge Viennoiserie Flour T45 12.1%
protein)224 g granulated sugar
24 g salt
750 g whole milk
100 g cold unsalted butter
70 g fresh yeast (if using dry yeast,
use one third of the quantity).When I use this recipe, the dough is quite tough and hard to kneed (even for the mixer) and when I then sheet the dough it’s not very elastic, and often rips at lower sheeter measures.
I am not using the exact flour that is mentioned there, but still one with 12-13% protein.
Thanks!
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It may be that the percentage of protein you are using for your dough makes it a little drier and harder to work with.
All flours are different even if they have the same % protein, depending on the country where you are, the wheat grain is different and the preparation and production process is different.
As a recommendation, you could use a flour with a lower protein level between 10% to 11% protein or you can add a little more liquid to make the dough more malleable and easier to work with.
We have students who have already prepared Croissants with this same recipe and have had no problems and other students who tell us that they have this type of problem, so we deduce that it is due to the type of flour/wheat grain and percentage of protein it has. each type of flour in a different country.
We hope this information is useful.
Greetings.
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