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Mattia La Venuta ha publicado una actualización
Hola chicos
yo trabajo en un hotel donde es un poco ocupado, así que ponemos los croissants en la cámara de fermentación a las 14:00 como congelador que con otros programas que hacemos descongelación 3h (6C * 60%hum), fermentación (3h 28C * 77% de humedad), pero es difícil de entender cuando están listos porque también si son la masa es realmente pegajosa alguna idea de lo que puede ser?
nota si rool los croissants la misma noche y puse los croissants a partir de la cámara de pruebas que viene como el video de Bachour así que me pregunto donde me equivoqué tal vez demasiada humedad?
Hello guys
i do work in a hotel where is kind of busy, so we put the croissants in the proofing camera at 14:00 as freezer than with other programs we do defrosting 3h (6C* 60%hum), proofing (3h 28C* 77% humidity) but is difficult to understand when they are ready cos also if the are the dough it really sticky any idea what can be?
note if I rool the croissants the same night and I put the croissants starting into the proofing camera they comes as the video of Bachour so I wonder where I wrong maybe to much humidity?
Traducido del inglés
Lana Mihajlović ySol Damiani2 Comentarios-
Level:
Scoolinary Team
Hi Chef Mattia! Let’s bring @sussan_scoolinaryteam to know what she thinks.
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Level:
Scoolinary Team
Hello Mattia, thank you for your message and for explaining in such detail the process you follow at your hotel. Let me explain:
According to the method taught by Chef Antonio Bachour, after shaping the croissants, the proofing is done directly at 28 °C with 85% humidity for 2 to 2.5 hours. When they’re frozen, it’s recommended to take them out one hour before and then proof them for 2.5 to 3 hours under the same conditions.
In your case, by doing a 3-hour defrost at 6 °C and 60% humidity, followed by a 3-hour proof at 28 °C and 77% humidity, it’s possible that the relatively lower humidity (77% instead of 85%) and the prolonged defrosting time are affecting the structure of the dough, causing that sticky texture you mentioned.
A few recommendations:
If when you roll them the night before and proof them straight away they turn out fine (like in Chef Bachour’s video), then the issue might be in the defrosting phase, or in a proofing that’s too long or with insufficient humidity.
Try reducing the defrosting to 2 hours at 6-8 °C and 65-70% humidity, or proofing them directly without defrosting first, as Bachour suggests.
Adjust the proofing to 28 °C and 85% humidity as in the original recipe. The lower humidity you’re currently using could be causing the surface to dry out slightly while the inside overproofs, making the dough sticky.
Also, check that the dough isn’t absorbing too much ambient moisture in the proofer or from trays that aren’t properly covered, as this could also soften the structure.In conclusion:
It’s not necessarily too much humidity — it seems more like a mismatch in the management of the defrosting and proofing stages. Ideally, it would be best to align your conditions with Chef Bachour’s original method, which you’ve already seen works well when you leave them overnight.
Thank you for sharing your experience — it’s a very interesting and valuable point for adjusting processes in busy bakery operations!
Best regards.
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