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[Cary B]

I know what you mean, but having the courses broken up in the way they have, makes navigation so much easier, especially for me. 😁

[Cary B]

I have had this happen when I have done too many folds. 🙄🤣

On the rare occasion that it has happened, it’s because I forgot how many I had done.

I know right? How could I forget where I am after the second fold. LOL. 🤣

Too many folds causes the layers to be compressed together.

With the correct amount of folds but rolling your dough too thin can cause this as well.

Looking at your picture, it seems to have more of a bread like internal structure.

What recipe did you use?

[Cary B]

That’s actually a very good result, Panos.

Going on that picture alone, I notice some whiter parts of the honeycomb, which indicates butter has leaked out at some point. I can tell by those portions of the honeycomb not expanding due to the lack of butter. This turns to steam and is what expands the layers.

As @sussan_scoolinaryteam has mentioned, there are many factors that determine how and when this occurs.

You have a very good Croissant there. 😁

[Cary B]

Hi Fadel.

Looking at your picture. Your temperature is well over 30 degrees.

Turn it down to 27 degrees. Butter melts at 32 degrees. Just above the dials, is the indicator point that lets you know what temp and humidity you’re setting?

If so, you’ve gone too far past 30 degrees.

[Cary B]

It should be setup to auto-renew.

I think this is how it is setup.

[Cary B]

Greetings GB.

Have you ever made sourdough or worked with dough that requires a long fermentation time?

It’s a very similar process with the donut dough.

In sourdough, the process is called stretch and fold.

For exactly the reasons Sussan explained. 😁

[Cary B]

I find traditionaloven.com to be an excellent resource for ingredient weight conversion.

https://www.traditionaloven.com/tutorials/conversion.html

traditionaloven.com

Conversion of measures of ingredients calculator, weight, volume, Fahrenheit °F to Celsius °C. Flour butter sugar rice oats liquids to cups to grams gm ounces milliliters ml fl oz.

Conversion of measures for ingredients, weight, volume, Fahrenheit, Celsius, flour, butter, rice, oats, sugar liquids to cups to grams gm and milliliters ml, ounce fl oz, cubic meters to wheelbarrows to shovels.

[Cary B]

You can, I cannot remember the ratio difference. It might be slightly different because of the types.

Compound chocolate has vegetable fats with different melting points.

You melt it, use it how you want, then it will set up fairly quickly.

Couverture isn’t tempered, it has cocoa butter in it.

I might be wary off here. It has been a while since I’ve made a ganache. 😁

[Cary B]

Hey Steve, it is frustrating. Scoolinary is a global platform. Mostly Spanish.

I have found they do provide an English version for every single course, including the recipe books.

From my experience and what I can tell from the Scoolinary team, they are a smallish operation (10 to 20 people?), this app and their website has improved greatly.

Sussan and Sol work very hard on this platform. Sussans troubleshooting, despite our gripes sometimes, is exceptional. She gets onto any queries in a short timeframe.

Sol’s work to build the community….we wouldn’t have Scoolinary if it wasn’t for her.

I am grateful for both of their commitment here.

Keep asking the questions, they do need to know. Scoolinary have implemented features that I never thought they would. All because of members like us asking about things like you have.

They are constantly improving, even if we cannot see behind the scenes. 😁

[Cary B]

Hey Daniel.

I’ve looked at a few recipes (on the app). Everything is in metric for me.

I can’t remember if there is a setting to switch between metric and the other one. What’s it called? Imperial should be dead by now surely? 🤣

All recipes work, I’m not having any button troubles.

[Cary B]

Hey Sussan.

An iPhone is a smartphone. 😁😁

You have an Android smartphone?

[Cary B]

🥰

[Cary B]

Hi Sussan.

Pedro mentioned the butter is melting out of the Croissant.

A lot of people have had trouble with butter melting out using Antonio’s recipe.

I think it’s safe to assume Pedro is using recipes from Scoolinary.

We need to know what recipe Pedro is following.

😁😁

[Cary B]

Hi, Irene.

Yes, my butter is cold.

🙂

[Cary B]

Hi Sussan. In Antonio Bachour’s course, he states 170c.

Why do you say 190 to 200c in temp?

It is very confusing when one temperature is shown, but a different temperature is mentioned, in this case by you.