Member Shlomi Malfuf
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Shlomi Malfuf started the discussion Butter croissant dough in the forum Ask a question a year ago
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I want to make a croissant at home, how do I rise the dough without a rising chamber but it turns out perfect?
And is flour that has 11 grams of protein enough?
I really want to see the folds of the butter and for the corazon to tear from the top
And I realized that the dough should be put directly in the freezer overnight and not in…
Sol Damiani and Mandie Lowe
