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Dough improvers and freezing
Hello. I have two questions . 1- You said that we must put the dough in the freezer for a whole night, but you did not explain how to use the dough after freezing and how it is melted from the ice.2- Note that you do not use a dough improver, do you recommend using improvers and why?
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7 Replies
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Could you tell us which course you are referring to or which recipe, so we can review the recipe book and help you with an answer.
Greetings.
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I think he means Chef Antonio Bachour course, because this process is included in the course, and I also have the same question.
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Hi, @mhamad-hushotmail-com @sultan-nouredine
To defrost the dough, the first thing we must do is put it in the refrigerator for approximately 4 to 8 hours so that the change in temperature is not so abrupt. After that time we can put them at room temperature for about 35 to 40 minutes and then we continue the procedure indicated by the chef in the recipe book.
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In the book and his video, Antonio says remove the dough from the freezer and put it into the fridge one hour before using it.
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yes I mean the chef António Bashour course. You have answered the first question, what about the second question?
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You can use dough improvers if you want croissants that last longer or for sale. It would no longer be a totally homemade product but a little more industrial. But you can always try and know if it is the flavor or texture you are looking for in your final product.
Greetings.
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Why would Croissant made with bread improver mean it is no longer home made?
You can buy bread improver from your local supermarket.
I’ve made plenty of Croissant, bread, brioche etc. at home. It is still home made.
Unless you have some other meaning that I have missed? You are incorrect.
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