-
Stefano Muscariello posted an update
Level:
Scoolinar
My first Pain Suisse after the course.#BachourChallenge
Pain Suisse
The hardest part was managing to keep the dough cold while rolling it out, at home (internal temperature 27 °C)
Stefano Muscariello, Beatriz Torija and 8 others5 Comments-
Level:
Scoolinar
Que pintaza.
1 -
Level:
Scoolinary Team
Stefano, you’re doing a great job! For your first time making both the croissant and now the Pain Suisse, they both look really good. You’ve shown great control in the lamination, especially considering the challenge of working at such a high room temperature.
The structure of the Pain Suisse looks very well-executed, with defined layers and even baking.
Did you notice any major differences in handling the dough between this and the croissant? Sometimes, small adjustments in resting time or the type of fold can make a big difference.
As a very specific suggestion, if you ever notice the cut losing a bit of definition at the edges, you could try chilling the piece a little longer before baking to help keep that beautiful shape you’re already so close to achieving.
Thanks for sharing your progress,keep posting more of your work! It’s definitely inspiring and valuable for all of us.🙌🏻
1 -
Level:
Scoolinar
Keeping that dough cool at home is such a challenge, but you pulled it off beautifully. Those layers and fillings look absolutely delicious!
1-
Level:
Scoolinar
@lanamihajlovic fig and myrtle jam
1
-
-
Level:
Scoolinary Team
The lamination looks super impressive – those layers are on point and the evenness of the lines really shows your dedication. Even in that warm temperature, you kept the structure tight and the color perfect – amazing job! What’s your number one takeaway from this attempt? 🍞 Great job, my friend!
-
