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[Sussan Estela Olaya]

Hi, @amine-chrifi

Thank you for your message, any questions you have I will be attentive to help you.

Greetings.

[Sussan Estela Olaya]

Hi, @amine-chrifi

When you laminate your dough either by hand or in a laminating machine, you must first make sure to glue the folds (dough and butter) or closures well, taking care not to leave air bubbles. You must carefully press the dough and then you can laminate it.
Greetings.

[Sussan Estela Olaya]

Hi, @amine-chrifi

I think it could be because an air bubble remained in the laminate and it did not fully integrate into the layers of the croissant along with my butter, which is why it could have that opening.
Greetings

[Sussan Estela Olaya]

Hi, @eser-ispartali

I understand that one of the tables are nutritional parameters and the other table are formula parameters.

I see that if there is an error as you told us in the POD, the values should be invert sugar, dextrose and sucrose and not in the neutral emulsifier.

[Sussan Estela Olaya]

Hi, @galyah-imamgmail-com

The idea you propose is good, but you could also try using your oven turned off and putting a tray of hot water on the surface and placing the dough inside the oven, the steam will help ferment it.
For this method you must use a thermometer to control the temperature and ensure that it does not exceed.
We hope this information is helpful.
Greetings

[Sussan Estela Olaya]

Hi, @yairybzgmail-com

I am going to send your observations about this course to the team in charge for review and as soon as I have a response I will contact you again.
Greetings.

[Sussan Estela Olaya]

Hi, @kennywilson

Could you please tell us which course or recipe you are referring to, so we can review the recipe and help you with the answer to your question.

Greetings.

[Sussan Estela Olaya]

Hi, @e-ciurleo

As I mentioned above, the dough is 40×20 a rectangle and the block of butter is 20×20 a square.

Greetings.

[Sussan Estela Olaya]

Hi, @lviza_2005rambler-ru

You can use a convection oven with medium ventilation.

Greetings.

[Sussan Estela Olaya]

Hi, @djtal7m

If you can avoid overheating the dough, you can do what you tell me in your message and also add ice water to the dough, that will help the dough not to heat up so quickly.

[Sussan Estela Olaya]

Hi, @ste-franzi

Cold fermentation can be carried out in various ways, but the two most basic and common are in blocks or pieces. That is, refrigerate the entire dough made after the first kneading and keep it at a temperature between 4 and 6° C for the desired time, or after having formed the pieces of bread. In the first case, it can be kept refrigerated for longer than 24 or 48 hours.
We hope this information is helpful.

Greetings.

[Sussan Estela Olaya]

Hi, @shlomiandadigmail-com

Yes, the oven must be turned off and you put a tray with hot water to generate steam and put the dough inside the oven to ferment so you can recreate a homemade proofing chamber.
Correct, as you can see in the video, once the dough is ready, it is only balled, not kneaded, it is only formed into a ball with the dough and then the 1350 of dough is weighed, it is stretched in a 50×30 format, it is placed on a tray and Cover with plastic wrap and freeze overnight.
Greetings

[Sussan Estela Olaya]

Hola, @andruca2008hotmail-com

Te dejo un enlace de una tienda online donde puedes adquirir este producto.

https://www.amazon.com/-/es/Patatas-prote%C3%ADna-4-oz/dp/B073S4DCHY

Saludos

[Sussan Estela Olaya]

Hi, @elltasolomongmail-com

There is only one block of butter and what the chef indicates is that it is a square on a rectangular-sized dough to be able to form the folds. There are many methods to fold croissant dough, but the butter block is always only one.

[Sussan Estela Olaya]

Hi, @djtal7m

The amount of protein contained in the flour you use is correct.
Remember that if you knead too much you will have a negative result because the gluten network breaks and this causes the dough to no longer be elastic, you will have a dough that is difficult to work with and not at all elastic.
As a tip, when you are kneading every 2 or 3 minutes, check your dough and if it already has the elasticity you are looking for, stop kneading. Each mixer has different power or speed, so you should check the dough from time to time.

Greetings