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  • never indicted first rise

    Posted by Jennifer Anderson on July 8, 2024 at 19:30

    Isn’t the dough suppose to proof before you roll and put in freezer? Mine didn’t rise after following the instruction and I wondered if it was left out from instruction.

    Sussan ScoolinaryTeam replied 1 week, 3 days ago 3 Members · 5 Replies
  • 5 Replies
  • Sol Damiani

    Administrator
    July 8, 2024 at 20:25

    Hi Chef @jennifer-anderson 👋

    Welcome to our Community! I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.

    I’ll bring my partner @sussan_scoolinaryteam to help us with your question. Please tell us which Recipe you are referring to.

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    Have a super great day and hope to see you around often!

  • Sussan ScoolinaryTeam

    Administrator
    July 8, 2024 at 21:52

    Hi @jennifer-anderson

    Could you tell us what course or recipe you are referring to so we can review it and help you with an answer?

    Greetings.

  • Sussan ScoolinaryTeam

    Administrator
    July 8, 2024 at 21:52

    Hi @jennifer-anderson

    Could you tell us what course or recipe you are referring to so we can review it and help you with an answer?

    Greetings.

  • Jennifer Anderson

    Member
    July 9, 2024 at 11:10

    Yes, thank you. It is Antonio Bachour’s Croissant Course.

    • Sussan ScoolinaryTeam

      Administrator
      July 9, 2024 at 15:44

      Hi Jennifer

      In a traditional croissant dough technique, the dough is first prepared, allowed to ferment, and then laminated with butter. This is Chef Bachour’s method, which may differ from other methods of preparing croissants. We have students who have used this method and achieved excellent results.

      Remember that croissant dough needs to ferment at an appropriate temperature. A temperature that is too low can slow down fermentation, while one that is too high can kill the yeast, preventing the croissant from fermenting or doubling in size. A very dry environment can also affect fermentation. You can cover the dough with a damp cloth or use a covered container to maintain humidity.

      During lamination, it is important to keep the dough cold so the butter does not melt and blend into the dough, which can affect the final texture and fermentation.

      Preparing croissants is complicated due to several factors that require precision and skill. In summary, the combination of complex techniques, temperature control, precision in fermentation timing, and the necessary patience makes croissant preparation a challenge, but with practice and dedication, excellent results can be achieved.

      Regards.

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