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[djtal7m]

Ok, thank you for the advice, and the last question is, when I use my kitchen aid mixer, it warming my dough, I putting cold ingredients as he said in the video and also I freeze the bowl before I start mixing, how I can prevent overheating the dough while mixing?

[djtal7m]

I’m using this flour for the croissant dough, I divide the recipe in half so it can fit my mixer without any issue, I’m living in Israel and I can’t find to buy t45 flour even online order, but the flour I mentioned have the same or close enough characteristics as he said in the video of the making the croissant dough

[djtal7m]

But it should be a little bit playable, and what about the dough itself?, it isn’t stretching as it should be as he shows in the video, I using 0.5 PL with strength of 260/270 W and 12.5% protein