English

[Hedon]

Oh, sorry I was referring to Antonio Bachour’s Croissants and Viennoiserie course, for the plain croissant recipe:
1500 g flour 12-13% protein (Gruau
Rouge Viennoiserie Flour T45 12.1%
protein)

224 g granulated sugar

24 g salt

750 g whole milk

100 g cold unsalted butter

70 g fresh yeast (if using dry yeast,
use one third of the quantity).

When I use this recipe, the dough is quite tough and hard to kneed (even for the mixer) and when I then sheet the dough it’s not very elastic, and often rips at lower sheeter measures.

I am not using the exact flour that is mentioned there, but still one with 12-13% protein.

Thanks!