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Abdallah Albasha ha publicado una actualización
Level:
Scoolinar
last patch for croissant
your feed back is welcome 🤗
Hydration 46% (Water)
Flour 00 13 Protein
Ferment 21C — 4.30h
Classic Croissant
Pain u chocolate
Pain Susie
Antonio Salvador Moreno Carretero, Ksenia Vadaturskaia y4 más8 Comentarios-
Level:
Scoolinary Team
That shine! Your lamination is super consistent and the bake is beautifully even—especially with a 46% hydration, which can be a bit stiff for classic viennoiserie 👏
You mentioned 4h30 at 21°C—did you notice any underproofing at the core or did the structure hold up all the way through? How did you manage dough extensibility with 00 flour at 13% protein? It looks like you tamed it like a champ 🥐🔥
Feel free to share your pics on social media and tag us @scoolinary_en and the chef @antonio.bachour on Instagram.-
Level:
Scoolinar
@Sol Damiani Thank u for your feed back
the structure hold nicely , the time for fermentation is on spot for pain Susie and pain chocolate and under proof for classic croissant as they are different in size and weight, 4 days ago I made classic croissant patch and i fermented for about 5:30 h and it give me on spot ferment
the floor that i use can handle the low hydration with good extensible very nicely
I’m using Molino Pasini Sfgolia Flour ..
Thank u Chef 🙏
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Scoolinary Team
Those croissants look amazing, Abdallah! Thank you for sharing your work. I can see you’ve taken great care with the lamination technique, and the bake’s shine is spectacular. Plus, the crumb looks beautifully airy and well-developed.
And I’m curious… how do you make the ‘Pain Susie’ you mentioned? I’ve never tried it and it sounds really interesting! Could you tell us what makes it special?
Thanks for sharing it with the community ,your pastries look fantastic.❤️-
Level:
Scoolinar
@Sussan Estela Olaya Hi Susan,
about pain Susie,
as I hand laminate my croissant, i was afriad to make pain Susie, but after i made a susie patch, i discover it was the easiest laminated variant, you suprise that is very easy to make
and also you will discover it’s very delicious
Best
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Scoolinary Team
@aa-bashagmail-com I love the way you describe it—I can tell you really enjoyed making the Pain Susie. I’m glad to hear it was easier than you expected; that always gives you the confidence to keep trying new things!
Thanks for sharing your experience with such great energy. ❤️
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Level:
Scoolinar
Que pinta mas buea.
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Level:
Scoolinar
@cecu6669hotmail-com Thank You 🙏
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