The croissant dough

[Sussan ScoolinaryTeam]

Hi @gulnara-garajayeva

Hello

It could be that the percentage of protein in the flour you used needs a little more liquid.

It could also be due to a kneaded envelope.

I was attentive to your answer.

Greetings.

[Sol Damiani]

Hi @gulnara-garajayeva 👋

Please tell us a little more about the ingredients you used and the procedure so we can help you.

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[Cary B]

Howdy.

It looks like you haven’t mixed your dough enough. If it is breaking easily, you need (pun intended :)) to Mic longer.

A dough that dry, I wouldn’t give it more mix time. Add a little extra water into your dough. This will help.

[Sussan ScoolinaryTeam]

Hi Cary B

Thank you for your contribution. We know it will be very helpful for our colleague.