-
using a proofer
I make around 500 croissants per week and I freeze them. Before I had a proofer I would take them out at 2pm in the afternoon put them in trays with a cling film on top and leave it to proof until next morning. We bake them at 5.30 am. This is what I did with my croissant using my recipe.
With your recipe, how long should I keep it in the proofer overnight so they are ready in the morning? This is a bit challenging for me.
-
3 Respuestas
-
Level:
Scoolinary Team
Hi Raffaella.
Welcome to the Scoolinary community! Thank you for your question.
For the recipe from Chef Bachour you mentioned, the fermentation process can be adapted to use a proofer. Here’s a guide for fermentation in the proofer:
1. Overnight fermentation in the proofer: After making the dough and letting it rest at room temperature for 30 minutes, divide the dough into balls (as the recipe suggests) and place them in the proofer. The temperature of the proofer should be between 4°C and 6°C for a slow fermentation overnight. This will allow the yeast to continue working at a controlled pace without over-fermenting the dough.
2. Time in the proofer: Let the dough rest in the proofer for about 12 to 16 hours, depending on the exact temperature of the proofer and how your dough responds. The fermentation will continue overnight, and by the next day, it will be ready for shaping the croissants.
3. Shaping process: The next day, you can proceed with the shaping and lamination process, followed by a second fermentation at room temperature, which can take between 1 to 2 hours depending on the conditions in your kitchen. This process ensures the croissants have a good texture and flavor.
If you have precise temperature control in your proofer, the most important thing is to avoid temperatures that are too high to prevent the dough from over-fermenting before baking.
This method will allow you to have the croissants ready to bake early in the morning, just like you did before, but with the added control of the proofer.
As a recommendation, you might want to do a small test to verify and adjust based on what you’re looking for or the results you expect.
We hope this information is helpful.
Best regards.
-
Thank you for your reply but I don’t think this is helpful when making hundreds of croissants. I think I will need to play with the proofer and see how long it takes a frozen croissant to be ready for baking at 5 am in the morning. For example if I put the frozen croissant into the proofer at 1pm I will need to choose a program that will allow the croissant to be ready at 5am the next day.
thank you for your reply!!!
-
Level:
Scoolinary Team
Hi Raffaella.
That sounds like a great strategy! Adjusting the proofer based on the fermentation time of the frozen croissants will give you better control over production. I’m sure that with some testing, you’ll find the perfect program to have them ready by 5 a.m. Best of luck with your trials! And if you’d like, you can share your process later and let us know what worked best for you.
Best regards!
-
Log in to reply.