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How to tell when croissant dough is done kneading
Hi! I’m having trouble distinguishing when the croissant dough is done kneading. I understand that an industrial mixer as per the video is stronger compared to a home mixer and therefore keeping an eye on the dough is essential. Can someone please share how the dough is supposed to look once it’s ready, please, and how long to knead using a home mixer.
Thanks.
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3 Replies
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Howdy.
I equate it to developing the dough to about 3 quarters of a regular bread dough. You don’t want your gluten window as smooth as a bread dough.
You do want some rough texture with a Croissant dough.
I have a Kenwood Chef XL Elite mixer. I mix my dough for about 8 minutes on slow using the spiral attachment (speed 1) then I’ll finish off by hand.
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Home mixers, such as kitchenaids, are not designed to make bread dough, although it comes with a kneading attachment, it is important to know what type of dough can be prepared in these mixers.
You can use your mixer to start the dough on the first speed so as not to give your mixer motor so much work and then it breaks down.
And you can finish making the dough by hand until the gluten network develops.Greetings.
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