Using Bread/Dough improver in Antonio’s recipe

[Sussan Estela Olaya]

Hi Salma.

To use dough or bread improver in the croissant recipe, it’s generally recommended to add between 0.5% and 2% of the total weight of the flour. In this case, with 1500 g of flour in the recipe, that amounts to:

0.5%: 7.5 g (approximately 8 g)

1%: 15 g

2%: 30 g

I suggest starting with 10-15 g to evaluate the results and adjust as necessary in future preparations.

The improver should be added along with the flour, sugar, and salt in the first step of your recipe, before incorporating the liquids (milk and butter). If your improver is in powder form, make sure it is well mixed with the flour for even distribution.

Then knead the mixture as you normally would, ensuring all ingredients are well incorporated.

This should help improve the texture and volume of your croissants. I hope this information is helpful.

Best regards.

[Salma Sali]

Thank you Sussan,

I also noticed some changes in the recipe from Antonio’s first croissant classes to his 2nd (where those fancy bow type of croissants). It seems like the same recipe but it changed a bit in weight. Also when I tried the new one from the second croissant videos, my dough became a bit softer not that tough as in his first recipe. And also I reduced a bit of butter for lamination (from 500g to 338g) as to be honest no butter leaking issue faced afterwords.

so with all that being said I still want to try to use bread improver. But in this case with the second recipe of Antonio and butter of 338g for lamination how much of the bread improver should I use?

[Sussan Estela Olaya]

Hi Salma

The amount of improver is based on the amount of flour, not butter. As I mentioned in the previous message, adjust the amount of improver according to the weight of the flour you are using in your recipe.

Best regards.

[Salma Sali]

Ok. I got you. Thank you so much.

[Sussan Estela Olaya]

Hi Salma.

Great! If you have any other questions, feel free to reach out, and I’ll be happy to help.

Best regards.

[Pavlo Burma]

Hi Salma. Tell me please what is dough improver ?

and also your croissant looks amazing. I have couple questions about it do you have a social media or how can I contact you? Thanks

• This reply was modified 2 months ago by  Pavlo Burma.

[Salma Sali]

Hi! It’s basically a mix of ingredients used in baking to enhance dough’s texture, strength, and elasticity. It states that it improves rise, softness, and shelf life. I used it couple of times but to be honest didn’t notice any difference in my dough quality.

With croissants I’m still working on excelling the texture using all different techniques but mostly the Cedric Grolet’s. Once I’m there, I’ll share my experience. You can also check my IG (farhadelights.us) but it’s not that active as it should be, so I’m working on that as well.

Thank you 🙏

[Sussan Estela Olaya]

Thank you, Salma, for your input and advice. We know it will be very helpful for Pavlo.

Best regards.

[Salma Sali]

You’re a BIG HELP HERE! ❤️💝🙏 We learn from you a lot! Thank you so much for your support and invaluable advice 🙏

[Sussan Estela Olaya]

Thank you, Salma, for your kind words about me. We’re also happy to have you as part of the Scoolinary community. 🫶🏻