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kira_holley ha publicado una actualización
Level:
Scoolinar
Posting my first fail 🥰 I’m currently taking the croissant course and it might be helpful to see my journey to the perfect croissant!
so first off, I’m a home baker so I don’t have any special equipment. I use a kitchen aid mixer and just a rolling pin.
1.) The first thing wrong with Test 1 was the hydration. This recipe is about 50% hydration (just using the liquid in that formula) and my dough was way too tough. I had to have my husband pound it down just to get some layers. I used King Arthur Flour which is 12.7% protein. I looked up a recipe from KA and they use about 63% hydration so my next test I’ll bump up the hydration to 60% and see how that does
2.) I only had active dry yeast and I was just not thinking straight when I used this. I’m definitely going to switch to instant yeast so it will rise correctly.
It still tasted amazing and I encourage everyone to view their fails as experiments for the next batch!
Joseph Richardson, Orsolya Csernák y2 others2 Comentarios-
Level:
Scoolinary Team
Hi @kira_holley 🙌🌈 I totally agre with your thoughts on experimenting and sharing your success and your failures. It’s the ground we stand on to go forward!
Way to go on diving into the croissant adventure! 🥐 Your first try might not have been a home run, but hey, that’s how we learn, right? 😉Using what you have at home and still giving it a shot is commendable. Who needs fancy equipment anyway? Your determination to tweak the hydration and switch up the yeast shows you’re not giving up easily. Plus, the fact that it still tasted amazing speaks volumes about your skills! Keep that experimental spirit alive and keep on baking. The perfect croissant is just around the corner! 🌟 Can’t wait to see your next try.
@sussan_scoolinaryteam do you have any advice for Kira?
Kira: please remember en case you want to ask a question, you always have our Forum available:
https://www.scoolinary.com/forums/forum/askaquestion -
Level:
Scoolinary Team
Hi @kira_holley
Determination is an attitude favorable to the challenges we can face and you have it, so you just have to keep practicing. Don’t give up, you will see that soon you will show us a perfect croissant for you.
I think it’s good that you can increase the hydration a little to make the dough more manageable.
We hope to continue seeing your posts on the forum.
Greetings.
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