Pan swiss

[Sussan Estela Olaya]

Hi Roberta.

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

Here are the answers to your questions:

Can Pain Suisse be frozen before baking?

Yes, you can freeze Pain Suisse before baking. For the best results:

-Freeze them after shaping but before the final proofing.

-Place the pieces on a tray lined with parchment paper and freeze them individually before transferring them to an airtight bag or container.

-When you’re ready to bake, thaw them overnight in the refrigerator and proceed with the final proofing (2 hours at 28°C with 80% humidity) before baking.

At what humidity percentage and ventilation level should it be baked?

For this type of laminated dough, it’s ideal to:

-Initial humidity: It’s not strictly necessary, but a light burst of steam at the beginning (60–70% humidity) helps the layers expand properly.

-Ventilation: You can bake with ventilation, but use a moderate setting to avoid drying out the layers. If your oven has a fan, select a low or medium level.

Is it necessary to bake this bread with a fan and humidity?

It’s not mandatory to use a fan or humidity, but:

-The fan: Helps ensure even baking, especially in professional ovens. If you don’t have a fan, rotate the trays halfway through the baking time to ensure even browning.

-The humidity: This is optional, but a burst of steam at the start improves the development of the laminated layers and the texture of the crust.

Final tip:

Remember to glaze the pastries with syrup immediately after removing them from the oven to give them shine and keep them tender.

We hope your Pain Suisse turns out amazing! If you have any other questions, feel free to reach out, and I’ll be happy to help you.

Best regards.