yeasted puff pastry

[Sussan Estela Olaya]

Hi Indira.

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

If you’re following Chef Antonio Bachour’s recipe, here are some key points to consider regarding why your dough over-fermented and grew uncontrollably:

Possible Reasons Why Your Dough Rose Too Much:

Too much yeast

The original recipe calls for 70 g of fresh yeast, which is equivalent to about 23-24 g of dry yeast.

If you added more dry yeast than necessary, fermentation would have been faster and more aggressive.

Prolonged fermentation at room temperature

The recipe suggests letting the dough rest for 30 minutes at room temperature, but if your kitchen is too warm (above 24°C), the yeast may activate too much before refrigeration.

If the dough was already highly fermented before going into the fridge, it could have continued expanding even while refrigerated.

Refrigerator temperature too high

If your fridge was set above 4°C, the yeast could have continued working slowly.

The ideal range to slow fermentation without freezing the dough is 1-4°C.

Excessive time in the freezer before lamination

The recipe states that the dough can be frozen overnight or up to a week.

If you placed it in the freezer without first chilling it in the refrigerator, it might have fermented before the cold could stop the process.

Solutions to Avoid This in Your Next Attempt:

Check the amount of dry yeast: Use exactly 1/3 of the fresh yeast amount (approximately 23 g of dry yeast).

Control the dough temperature:

-After kneading, the dough temperature should not exceed 24°C.

-If it’s too warm, refrigerate it before the room-temperature resting period.

Reduce the room-temperature resting time if necessary:

If your kitchen is warm, try 15-20 minutes instead of 30 before refrigerating.

Ensure your refrigerator is cold enough (1-4°C).

If freezing the dough, first chill it in the refrigerator for at least 2 hours to stabilize fermentation before transferring it to the freezer.

By following these adjustments, fermentation should be more controlled, and the dough should be easier to work with.

Does your refrigerator cool properly, or do you notice that your dough ferments faster than expected?

I hope this information helps! If you have any other questions, I’d be happy to assist you.

Best regards!

[ilovegooodies]

hi Thank you for your response.

Now my 2nd attempt, how do u suggest I stopped the butter from seeping out during baking. Also should I seal the edges 1st shape then proof then refrigerate for an hour b4 going in the oven?

OK thanks

[Sussan Estela Olaya]

Hi Indira.

It’s great that you’re trying croissant dough again! To prevent the butter from leaking during baking, here are some key tips:

1. Butter and dough temperature: Make sure the butter and dough are at a similar temperature when laminating, ideally between 14°C and 16°C. If the butter is too cold, it will break; if it’s too soft, it will absorb into the dough.

2. Sealing the edges: If you’re referring to sealing the laminated layers, it’s not necessary. However, it’s important to press the edges slightly when shaping the croissants to prevent the butter from escaping.

3. Chilling before baking: After shaping the croissants, let them proof at a controlled temperature (24-26°C) until they almost double in size. Then, refrigerate them for at least 30 minutes before baking to firm up the butter.

4. Baking at the right temperature: A well-preheated oven (ideally 170°C) will help the croissants rise quickly without the butter melting too soon.

Good luck, and let us know how it goes!

[ilovegooodies]

Thank you so much

I had 1 other question…I’m doing half the recipe, I made the whole and divided accordingly , 1350 ÷2 with 312g butter ratio , but can you tell me , when rolling the dough to cut the croissants, how long and wide should it be isi still 9 x 38 or is it 4.5 x 19cm seeing that it’s half ..ok thank you

[Sussan Estela Olaya]

Hi Indira.

If you’re making half of the recipe (first edition of the course), you’ll need 675 g of dough (half of the 1,350 g in the full recipe) and 250 g of butter (half of the 500 g in the full recipe).

For laminating the dough, the butter should be 21×21 cm, and the dough should be a rectangle of 35.5×21 cm.

I hope this information helps!

Best regards.

[ilovegooodies]

Thank you.

In the full recipe Chef Bachour rolls the dough 40cm x 9 to cut the croissants to size

In half the recpe should I aim to cut the croissants the same size or as much as possible 9 x 38cm or 4.5 x 20cm approx which is what I meant ……

[Sussan Estela Olaya]

Hi Indira.

For the full recipe, roll out the dough to a width of 38 to 40 centimeters and a length of 72 centimeters. Then, mark 8 rectangles and divide each rectangle into two triangles, resulting in 16 croissants, each 9 cm wide at the base and 38 cm long.

Using these measurements, you can calculate the dough size to make a smaller batch.

For example, if you only want to make half the recipe, roll out a laminated dough rectangle to 38 centimeters wide and 36 centimeters long. This will yield 8 croissants, each 9 cm wide at the base and 38 cm long.

Best regards.

[ilovegooodies]

thank you

[Sussan Estela Olaya]

Hi Indira.

Great! If you have any other questions, I’m here and happy to help.

Best regards.