Croissant dough

[Sussan Estela Olaya]

Hi Rocío, thank you for your question!

If your croissant dough isn’t elastic enough, there could be several reasons, but the first thing to check is the type of flour you’re using.

As mentioned in the recipe (first edition of the course), it’s important to use a flour with a PL value between 0.4 and 0.7 and a protein content between 12% and 13%. This balance is key to achieving a dough that is elastic without being too tough or difficult to stretch.

Here are a few recommendations to improve your dough’s elasticity:

1. Check the flour: Make sure you’re actually using flour with the right characteristics. A flour that is too weak (less than 11% protein or with a very low PL) won’t develop enough gluten structure. On the other hand, a flour with a high PL or very high protein content can make the dough too stiff and less extensible.

2. Adjust hydration: Try slightly increasing the hydration. A dough with a bit more water can develop gluten more effectively and become more elastic—just be careful not to overdo it and make it sticky. You can increase the total liquid by up to 10% of what the recipe calls for.

3. Kneading and resting: Even though you’ve already kneaded the dough for a while, make sure you’re not over-oxygenating it. Sometimes giving the dough a rest of 10–15 minutes between kneading sessions helps the gluten relax and organize better. Also, keep in mind that more powerful mixers—like the one the chef uses—can develop gluten in the shorter time indicated in the recipe.

4. Dough temperature: If the dough is too cold or too warm, it can behave differently. Aim for a final dough temperature around 24–25°C (75–77°F).
If after checking all these points your dough is still not elastic enough, it’s very likely the flour you’re using doesn’t have the right specs for laminated dough. In that case, it may help to switch brands or look for flour with a technical spec sheet (if available) that matches the required strength and elasticity range.

Hope this helps! Let us know if you have any other questions.

[Rosio Ramos]

Hi Sussan, thank you very much for the insights, i’ll keep all those in mind and practice.

Best wishes!!

[Sussan Estela Olaya]

Great! If you have any questions or doubts during your next try or practice, I’m here to help.

[Sol Damiani]

Hey there Chef Rosio!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

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I’m glad Sussan’s answer helped you.

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