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Mattia Devecchi posted an update
Level:
Scoolinar
Hi,
I'm Mattia from Italy, I'm trying to make croissants with Antonio Bachour's recipe for my café. I'm having trouble finding the right proofing solution: for the organization of my cafe's working hours, I need to take the croissants out of the freezer in the afternoon 6-8pm to let them rise overnight at a constant temperature and bake them the following morning at approximately 06:30/7am. I can't get them to rise well: in the photos you can find the latest leavening experiment at 24°C from 8pm and then switching to 26° at 04.30/5am. Finally I cooked them at 7am. the result is not bad but I would like it to be taller and more leavened. Do you have any advice/suggestion?
Thank you
Orsolya Csernák and Sol Damiani8 Comments-
Level:
Scoolinary Team
Hi @mattia-devecchi 👋 Welcome to our Community. I’ll bring @sussan_scoolinaryteam to hear her opinion on how you can achieve better results. Please join our new #CopycatChallenge (located at the top of this page) whenever you like, and we hope to see those croissants here when you’ve managed to make them even more perfect. Have a great day!😉
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Level:
Scoolinar
@Sol Damiani thank you! 🙂
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Level:
Scoolinary Team
Hi @mattia-devecchi
From what I can see the layers of the croissant are not well defined, mostly I see the texture or finish of a brioche.
A good croissant is one that has a very marked puff pastry and has a good volume or height and that can only be achieved with a good laminate.
When we see a croissant that looks like a brioche, it may be because the turns were not executed well or that the croissant-making process was done quickly or the flour is not of good quality.
Another fundamental factor is the process. To get the best artisanal croissant, longer fermentations and rests must be carried out. I see that the time you leave your croissants in the fermenter is correct.
Laminating should be done cold, so that the butter does not melt in the process. There are many small points, but the sum of all of them is how you get a good croissant.
Greetings.-
Level:
Scoolinar
@Sussan ScoolinaryTeam thank you for your answer. I use Viennoserie T45 Gruau Rouge Grand Moulins de Paris Flour and Corman Lamination butter with fresh yeast, but we haven’t laminating machine at the moment and we do with the hands. Maybe the temperature of the dough isn’t very cold because the laminating time is too longer…
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Level:
Scoolinar
Hi, Mattia. I find when I am laminating by hand, I have to move as fast as I can to roll the dough to get the butter in. I utilise the fridge a lot.
The catch with hand laminating is, it is hard to roll out in the beginning, when you take it out of the fridge. 🙂
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Level:
Scoolinar
@Cary B thank you
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Level:
Scoolinary Team
Hi @mattia-devecchi
Okay I understand. You could make the croissant dough in smaller blocks so you can work a little faster. In fact, the longer you practice this dough, the faster you will be able to master it.
Greetings.
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Level:
Scoolinar
@Sussan ScoolinaryTeam ok, thank you. I’ll try to roll the dough more faster in the lamination process.
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