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shahee
When I ferment croissant dough for two and a half hours at 27 degrees Celsius, the croissant does not double in size and remains small. During the baking process, the rolling cannot be seen as the honeycomb in the croissant. What is the reason for this?
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6 Replies
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Hi Shaheen
If in 1 or 2 hours your dough has not fermented, it may be that your yeast is not active and it is due to three reasons: expiration time, very high temperature at the time of fermentation or it was mixed with salt, that makes the yeast dies and fermentation does not occur.
We hope this information is helpful.
Greetings.
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thank you very much for the detailed answer. I think this happened because I put the dough in the freezer for 24 hours, and after that I put it in the refrigerator for an hour before the fermentation and baking process in the oven.
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Hi Shaheen
We hope that in a future preparation, you can have better results.
We remain attentive to any questions you may have about the courses.
Greetings.
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Hi @mh_shaheen23 👋
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Thank you, it is very excellent and gives the possibility to understand things well
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I’m so happy to read this.
Have a great day!
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