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[דבורה וייס]

thank you for your answer , one more question

I use my home oven to proof my pastries , meaning I place then on a tray in the oven ( not operating just to store) with a tub of hot water and monitor the temp to 28 Celsius.

I give them.about 2.5 hours to 3.

then bake on 17p for about 18 min , and still find that the size is not as bid as it should , what do I do not correctly .

the weight of the croissant is 110-120 gram before baking .

can’t seem to reach the proper size

• Esta respuesta fue modificada hace 3 semanas por  דבורה וייס.

[דבורה וייס]

hi , thanks for the answer , I am using the recipe from the course of Antonio bachore , I would like to know what is the correct process to store in the fridge after lamination before cutting and shaping and also if I decide to freeze the shaped croissant how long can I keep.it in the freezer for , and do.j need to use improver or more.yeast?