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[רות בביוף]

Hi,in other place, you said the dough should be 16-18 degrees, didn’t you?

• This reply was modified 9 hours, 52 minutes ago by  רות בביוף.

[רות בביוף]

Thanks for your explanations!

If I want to use Manitoba flour, which has 17.5 grams protein, w- above 340.

Is it ok to use half amount regular flour with 10.8 protein?

I kneaded it for 20 minutes with my Kenwood on 1 speed

Still, it was too hard to roll.

Also, it’s very cold now, and I don’t have a proofer,even after 8 hours, it looked nice outside, but insideit wasn’tbakedenough.

Any ideas?

[רות בביוף]

I’d like to know what is that pL.

Andits recommended to knead it in speed 3,after 7 minutes of kneading.

But my Kenwood recommendation is to knead up to 1,in order not to damage the mixer.

What should I do?

Thanks 😊

[רות בביוף]

If it’s too small for me,and I want to make half of the recipe, then what will be the sizes?

And I want to use it just for regular croissants, so do I have do decrease the amount of the ingredients?

Thanks 😊

• This reply was modified 9 hours, 51 minutes ago by  רות בביוף.

[רות בביוף]

But I did use a ruler!

Still,its not the same!!!

So disappointed…

[רות בביוף]

Susan,

Thanks to your reply!

You are talking about the first version of croissants course.

I’m talking about the second one!

The butter should be 30×32

And the dough 50×30!

I’m not talking only about how it looks in the video, but how it looks in my dough!

You can see the picture.

What I did at last, was cutting the dough.

But it’s not okay.

Maybe you can ask Antonio.

Waiting for your response.

Thanks

Ruthi Babayof