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croisssant gluten development
hi there, when i am kneaded the croissant dough which i dont leave to pass the 25c i noticed that when i am going to check the gluten (window way) it is not proper, not elastic and i should be take it out because is already around 24c. i knead it for 20min in 2nd speed (my planetary stand mixer has total 3 speeds).
and last, is it possible when i shape them , to keep it in freezer up to 3 weeks? and after to take out and start the fermentation? or it effect the texture and the proofing?
p.s i use fresh yeast.
thanks
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2 Replies
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Level:
Scoolinary Team
Hi Panos, thank you for sharing your experience.
Regarding gluten development: with croissant dough, it’s quite common to struggle to get a proper windowpane without going over the target temperature.If you see that after 20 minutes on 2nd speed it’s still not elastic and already at 24 °C, you can give the dough a rest in the fridge (not the freezer) for about 20-30 minutes to let it relax, and then knead it for a couple more minutes.
Sometimes the dough just needs that break for the gluten to properly organize without overheating. The strength of the flour, the hydration, and the PL value also play a big role here, so it’s worth adjusting those if this keeps happening.
And about freezing shaped croissants:Yes , you can safely freeze them for up to 3 weeks. The best way is to freeze them right after shaping, well covered to prevent drying out.
When you’re ready to use them, take them straight into positive cold (proofing chamber at 4-6 °C or the fridge) and let them slowly thaw and proof before baking.
If done properly, this won’t significantly affect the texture or fermentation, although they might need a little longer to proof than fresh ones.
Fresh yeast works perfectly in this case, just make sure not to ferment them before freezing.Best regards.
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Level:
Scoolinary Team
Hi Panos
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Have a great weekend!
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