Level: Scoolinary Team

That shine! Your lamination is super consistent and the bake is beautifully even—especially with a 46% hydration, which can be a bit stiff for classic viennoiserie 👏

You mentioned 4h30 at 21°C—did you notice any underproofing at the core or did the structure hold up all the way through? How did you manage dough extensibility with 00 flour at… Read more

Level: Scoolinary Team

Those croissants look amazing, Abdallah! Thank you for sharing your work. I can see you’ve taken great care with the lamination technique, and the bake’s shine is spectacular. Plus, the crumb looks beautifully airy and well-developed.

And I’m curious… how do you make the ‘Pain Susie’ you mentioned? I’ve never tried it and it sounds really… Read more