Member Mattia Devecchi
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36
Scoolipoints
Scoolinar
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Mattia Devecchi posted an update 4 months ago
Level:
Scoolinar
Hi, i’ve just see any lessons from Costa’s Panettone Course. I’ve just renewed with Annual premium but i can’t see other lessons from the same course. Can you help me?
Sol Damiani1 Comment-
Level:
Scoolinary Team
Hi Mattia
How are you? I just checked from your user and could visualize all the lessons left of it. (I’m attaching a pic for you to see). Please log out and log in again and try again. Maybe erasing your Browser’s cookies, might help, too.
In case there’s a lock on some of the lessons, please write an email to our Support Team so they can help…
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Mattia Devecchi posted an update 10 months ago
Level:
Scoolinar
Hi, I’m Mat from Italy. I’ve a problem with the prove of the croissants: I need to strech the develope time in the proofing from the 28°C (for 3/4hours) of the Antonio Bachour’s Course to a temperature with 10:30/11 hours. I’ve tried 24°, 25° and 26° but I see at the end a beautiful (i think) developing and when I bake it to 170° for…
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Level:
Scoolinary Team
Hi @mattia-devecchi
Thanks for your question, have you tried doing part of the fermentation in cold or refrigeration to lengthen the fermentation time or slow it down?
Greetings.1 -
Level:
Scoolinary Team
The layering deserves some credit here! This is stunning. I’m drooling and in awe. 😋 I hope Sussan’s question opens a door right there for you.
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Mattia Devecchi posted an update a year ago
Level:
Scoolinar
Hi,
I'm Mattia from Italy, I'm trying to make croissants with Antonio Bachour's recipe for my café. I'm having trouble finding the right proofing solution: for the organization of my cafe's working hours, I need to take the croissants out of the freezer in the afternoon 6-8pm to let them rise overnight at a constant temperature and bake them…
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Level:
Scoolinary Team
Hi @mattia-devecchi 👋 Welcome to our Community. I’ll bring @sussan_scoolinaryteam to hear her opinion on how you can achieve better results. Please join our new #CopycatChallenge (located at the top of this page) whenever you like, and we hope to see those croissants here when you’ve managed to make them even more perfect. Have a…
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