Using Bread/Dough improver in Antonio’s recipe

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Using Bread/Dough improver in Antonio’s recipe

Posted by Salma Sali on October 25, 2024 at 14:17

Someone mentioned but can’t recall in which chat as I can’t search within, about the dough or bread improver. If I want to try using it, how much should I use it for making croissant doing per Antonio B recipe?

Thank you.

Sussan ScoolinaryTeam replied 3 weeks, 6 days ago 2 Members · 5 Replies
5 Replies

Sussan ScoolinaryTeam

Administrator
October 25, 2024 at 16:32

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
  
  Member
  October 25, 2024 at 16:48
  
  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 ScoolinaryTeam
    
    Administrator
    October 25, 2024 at 17:12
    
    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
      
      Member
      October 26, 2024 at 05:16
      
      Ok. I got you. Thank you so much.
      - Sussan ScoolinaryTeam
        
        Administrator
        October 26, 2024 at 15:50
        
        Hi Salma.
        
        Great! If you have any other questions, feel free to reach out, and I’ll be happy to help.
        
        Best regards.