My goodness gracious! I would not know you are a Filipino if I didn't watch this! I am always watching your videos trying to pick any details to improve my croissants. I'm a self-taught baker btw
If the croissant is placed in a proofer without humidity , the croissant will not proof well and its size is smaller than usual, or only a dry layer will form on the surface of the croissant as a result of the drying?
I am not saying that it falls a lot, but I want it to be like the beginning of the bread. Would you recommend me a specific bread improver so that it maintains its height and beautiful shape? I am not saying that it falls a lot, but I want it to be like the beginning of the baking. Would you recommend me a specific bread improver so that it maintains its height and beautiful shape
Hi actually if you are using low protein flour you can use bread improver to help your dough to develop better. But if u use with 13% protein bread flour not necessary to use improver.
Hello. My croissant was wet inside. The outside is still hard. Please ask for the reason
It might needed a more proof.
@@macklim thank u
My goodness gracious! I would not know you are a Filipino if I didn't watch this!
I am always watching your videos trying to pick any details to improve my croissants. I'm a self-taught baker btw
Thank you!
If the croissant is placed in a proofer without humidity , the croissant will not proof well and its size is smaller than usual, or only a dry layer will form on the surface of the croissant as a result of the drying?
You can’t make a good croissant without humidity.
But you did not answer my question, where is the importance of humidity, or what role does humidity play in the proofing of croissants
I am not saying that it falls a lot, but I want it to be like the beginning of the bread. Would you recommend me a specific bread improver so that it maintains its height and beautiful shape?
I am not saying that it falls a lot, but I want it to be like the beginning of the baking. Would you recommend me a specific bread improver so that it maintains its height and beautiful shape
Hi if you would like to used bread improver you can use s500 from puratos.
@@macklim I found how many variants of the same S500 bread improver, which one do you mean, and will it make a big difference in my croissants?
Hi actually if you are using low protein flour you can use bread improver to help your dough to develop better. But if u use with 13% protein bread flour not necessary to use improver.
@@macklim I use Gruau Rouge wheat Flour T45