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Croissant dough very dry
Hello, I was following the croissant dough recipe using all purpose flour which may have less protein than the recommended flour, and with the amount of milk added (1-0.5) flour to liquid ratio the dough was very tough and almost unworkable. I had to add 25% more milk and definitely overworked the dough before getting a slightly smooth texture. I was wondering if anyone had any suggestions? Will enriched flour require more liquid than unenriched?
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2 Replies
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Scoolinary Team
Hi Erika, and welcome to the Scoolinary community!
Thank you so much for sharing your experience. We understand how frustrating it can be when a dough doesn’t behave as expected.
Indeed, one of the key factors in the croissant dough recipe is using the right type of flour, not just in terms of protein content (ideally between 12% and 13%), but also in terms of its elasticity index (PL).
If you’re following Chef Bachour’s course (first edition), the croissant dough recipe specifically recommends a flour like Gruau Rouge Viennoiserie T45, which has 12.1% protein and a PL between 0.4 and 0.7, this provides the extensibility and elasticity needed for dough that can be laminated well without tearing.
All-purpose flour, as you mentioned, usually has a lower protein content and a weaker gluten structure, which often requires more liquid for proper hydration but still may not give the desired dough texture. Also, overworking the dough to correct dryness can negatively impact the gluten structure, making it harder to laminate.
It’s also worth noting that the recipe was developed using a professional stand mixer, which has greater kneading power and control. If you’re using a domestic mixer, it’s essential to check the manufacturer’s recommendations, as home mixers may not achieve the same gluten development without overheating or overworking the dough.
Our recommendation:
If you don’t have access to flour with the ideal PL value, look for one labeled specifically for viennoiserie or medium/high-strength bread baking. You can slightly adjust the hydration if needed,but avoid adding too much or compensating by overmixing. If possible, mix the dough just until it’s smooth and then let the gluten relax naturally in the fridge.
We hope these adjustments will lead to a better experience next time!If you have any further questions, feel free to reach out,I’ll be happy to help.
Best regards, -
Level:
Scoolinary Team
Hey there, Chef Erik!👋
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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