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Abdallah Albasha posted an update
Level:
Scoolinar
last patch for croissant
your feed back is welcome
Hydration 46% (Water)
Flour 00 13 Protein
Ferment 21C — 4.30h
Classic Croissant
Pain u chocolate
Pain Susie
Cary B, Maloles Muñoz and 6 others11 Comments-
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 13% protein? It looks like you tamed it like a champ
Feel free to share your pics on social media and tag us @scoolinary_en and the chef @antonio.bachour on Instagram.1-
Level:
Scoolinar
@Sol Damiani Thank u for your feed back
the structure hold nicely , the time for fermentation is on spot for pain Susie and pain chocolate and under proof for classic croissant as they are different in size and weight, 4 days ago I made classic croissant patch and i fermented for about 5:30 h and it give me on spot ferment
the floor that i use can handle the low hydration with good extensible very nicely
I’m using Molino Pasini Sfgolia Flour ..
Thank u Chef
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Level:
Scoolinary Team
@aa-bashagmail-com Wow, this is a beauty!
That 5:30h fermentation clearly made all the difference—just look at that open crumb and those well-developed honeycomb layers. The structure looks airy and balanced, with fantastic lift and no signs of collapse. You nailed the balance between extensibility and strength with the Molino Pasini Sfoglia—no easy feat at 46% hydration!
Also, the bake is spot on: golden, crisp, and even across the crust. It’s a clear reflection of precision in both shaping and fermentation.
Huge congrats on this result—your attention to detail is really shining through.
Can’t wait to see what you explore next!
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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 interesting! Could you tell us what makes it special?
Thanks for sharing it with the community ,your pastries look fantastic.
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Level:
Scoolinar
@Sussan Estela Olaya Hi Susan,
about pain Susie,
as I hand laminate my croissant, i was afriad to make pain Susie, but after i made a susie patch, i discover it was the easiest laminated variant, you suprise that is very easy to make
and also you will discover it’s very delicious
Best
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Level:
Scoolinary Team
@aa-bashagmail-com I love the way you describe it—I can tell you really enjoyed making the Pain Susie. I’m glad to hear it was easier than you expected; that always gives you the confidence to keep trying new things!
Thanks for sharing your experience with such great energy.
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Level:
Scoolinar
Que pinta mas buea.
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Level:
Scoolinar
@cecu6669hotmail-com Thank You
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Level:
Sous Chef
Que buen trabajo !!
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Level:
Scoolinar
How do the French say it?
C’est magnifique.
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