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The croissant dough
Hello,mu dough came up very tough and not elastic,when I stretch the dough it breaks directly,I don’t understand what is the problem with it,could you please help
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4 Replies
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Hello
It could be that the percentage of protein in the flour you used needs a little more liquid.
It could also be due to a kneaded envelope.
I was attentive to your answer.
Greetings.
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Hi @gulnara-garajayeva 👋
Please tell us a little more about the ingredients you used and the procedure so we can help you.
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Howdy.
It looks like you haven’t mixed your dough enough. If it is breaking easily, you need (pun intended :)) to Mic longer.
A dough that dry, I wouldn’t give it more mix time. Add a little extra water into your dough. This will help.
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Hi Cary B
Thank you for your contribution. We know it will be very helpful for our colleague.
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