Kneeding Croissant dough by hand not machine (Croissants and Viennoiserie )

[Sol Damiani]

Hi @delilah-heltongmail-com 👋

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[Sussan ScoolinaryTeam]

Hi. @delilah-heltongmail-com

You could knead in 5 minute intervals and then refrigerate for 1 to 2 minutes so that the dough does not overheat.

This action must be repeated until the gluten network is obtained.

Greetings.

[Mandie Lowe]

I actually split the dough amount in half, because the full amount wouldn’t fit in my mixer. I used my mixer for the one half and kneaded the second batch by hand. It’s definitely a workout, but it can be done. If you are used to kneading doughs, then just knead as you normally would, until you can pull a window pane. This could take 15 to 20 minutes, depending on how vigorously you knead! Good luck!

[Sol Damiani]

Thank you, dear @mandie-lowe

[Cary B]

Make sure all your ingredients are cold. Don’t mix the 1.5kg flour weight dough, it’s too much to handle.

I’d do half and half. 😁

[Sol Damiani]

Thanks @cary-burnett 🙌