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Mattia Devecchi ha publicado una actualización
Level:
Scoolinar
Hi, I’m Mat from Italy. I’ve a problem with the prove of the croissants: I need to strech the develope time in the proofing from the 28°C (for 3/4hours) of the Antonio Bachour’s Course to a temperature with 10:30/11 hours. I’ve tried 24°, 25° and 26° but I see at the end a beautiful (i think) developing and when I bake it to 170° for 18minutes the shaping going down.
I need to stretching the time to take out the croissant from the freezer in the evening at 19:30/8pm and bake it in the morning at 6:30pm before the opening of the coffee shop.
Have you got any suggestion?
Thanx a lot…
P.S. you can see the photo of this baking session and photo with a beautiful shaping of the same dough (croissant and pain su chocolat) at 28°C – 4 hours.
Nora Yussuf, Sol Damiani ySussan Estela Olaya5 Comentarios-
Level:
Scoolinary Team
Hi @mattia-devecchi
Thanks for your question, have you tried doing part of the fermentation in cold or refrigeration to lengthen the fermentation time or slow it down?
Greetings.1 -
Level:
Scoolinary Team
The layering deserves some credit here! This is stunning. I’m drooling and in awe. 😋 I hope Sussan’s question opens a door right there for you.
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Level:
Scoolinar
If I could create a pastry as perfect as this my heart would burst!
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Level:
Scoolinar
Hi everyone…
EUREKA!!!!! Thanx a lot for support! Thanx Antonio Bachour!
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Level:
Scoolinar
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