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[רות בביוף]

Thanks for your helpful advice!

Regarding to the dough,if I leave it in the fridge, after it was in the freezer, before laminating.

Instead of 1 hour,I left it for the whole night and then rolled it it and put it back in the freezer before baking.

Is that ok?

[רות בביוף]

Dear Sussan,

Your advice is worth gold!

If the recommended temperature is 170 so what will be high temperature?

And what does it mean the butter crystallized?

How does it look.

Thanks 😊 e

[רות בביוף]

Thanks for your help!

What do you call high temperature at the beginning of baking?

Also,yesterday I made a batch of dough, laminate it with butter, but instead of putting it to rest for an hour, I left it for the whole night, because I was too tired.

Now my question is how to roll it, as it’s too cold,

Also,do you think that it will affect the results?

Thanks for your patience!

[רות בביוף]

Hi Sussan,

Thanks for your reply

and your encouragement!

I really work so hard

and want to get the perfect result!

I thought again about what I wrote,

When I made the pain au chocolate,I didn’t press at all!

Still the bottom didn’t raise.

Any idea?

Thanks 😊

[רות בביוף]

Hi dear,

Thanks for your quick response!

I tried increasing the temperature at the beginning, but it was worse.

All the bottom wasn’t baked enough.

In regards to fermentation,

they had enough space in the oven.

I did bake them in the middle of the oven.

And this flour gave me the best results.

I really don’t know what to do…

Any other idea?

Must say that outside they look OK

The only thing I though is maybe after rolling them I press a little hard,actually it’s not so clear in the video, whether I have to leave them like this,or to press a little bit in the middle so that they will stay stable.

Waiting for your response .

Thanks 😊

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🙏

[רות בביוף]

Thanks for your response 👍

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Hi Estela,

Thanks for your response.

I still don’t understand why he doesn’t let the dough rest.

It wasn’t lack of time,and it wasn’t a ready

dough .Do you recommend tolet it restif Igo accordingthe secondedition?.

y

[רות בביוף]

Dear Estela,

Thank you for your reply and patience!

I prefer using the second edition by Antonio,

because I feel it’s a better recipe

and technique.

In the first edition, he recommends to let the

dough rest in a bowl after kneading.

In the second edition,

just the opposite!

He doesn’t let it rest!

Now,because I still deal with the flour, because I didn’t find an appropriate one,

I don’t want to waste my time and money,

so I prefer making small batches of dough,

till I reach the perfect one.

So I’d like to know, if I make 1/4 of the recipe,

What will be the sizes of the dough and butter.

Also I’d like to know what’s the importance of letting the dough rest,

which is mentioned in the first edition and not in the second.

Waiting for your response!

Thank you!

/4

[רות בביוף]

Hi Estela,

Thank you for your reply!

If I make half the recipe,

then what will be the dough and butter size?

Also I’d like to know if there is any difference between Antonio’s first and second course.

I want to make a dough with 500 grams o flour.

Which one of the recipes is the best?

First edition or second?

Than,what will be the dough and butter size.

Thank you for your response!

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

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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?

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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 😊

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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 😊

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But I did use a ruler!

Still,its not the same!!!

So disappointed…