Croissant Dough: Tips from a Professional
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- Опубліковано 27 чер 2024
- Master Baker Scott Megee goes through the process of how to create the base dough for croissants and viennoiserie products.
Croissant Recipe:
tinyurl.com/y86p5rqv
Music credits for the Croissant Series:
Gaiety in the Golden Age by Aaron Kenny from UA-cam Audio Library
Prelude No 16 by Chris Zabriskie from UA-cam Audio Library
Night in Venice by Kevin MacLeod from www.incompetech.com
C Major Prelude by Bach from UA-cam Audio Library
Lucid Dreamer by Spazz Cardigan from UA-cam Audio Library.
Thank you for making more videos again. I love your previous videos about making and shaping baguettes. Please post more videos.
Thank you for posting a new video! Your channel is very informative.
Really appreciate you work
One the best website on bakery
Thanks for the tips chef you new subscriber from philippines☺️
Hi there sorry I may have missed it but can’t seem to find where you explained the minutes on second speed?
Thank you sir
thanks chef for all the tips. in morocco we have a butter special to croissant and type of bakery like croissant but i found out that it's to hard to work with it even with room temperature. should i use just normal unsalted butter ?
Still use the sheet butter for the croissant but you have to condition the butter first. I roll out my butter to 4 mm on the pastry break and then give it a single. this give the butter the flexibility needed to laminate into the pastry
This is the video I have been looking for. Everyone keeps saying that the most important thing is the butter quality
It certainly is both for the taste and a good quality butter will be flexible and give you great lamination
@@theartisancrust8477 what is the composition of a bakers flour
hello there, how long do you let your dough rest before laminating?
It get a bulk proofed in a 4 kg piece in the fridge from between 4 - 12 hr
why my croissant when i use Anchor Buttersheet it is proofing and holding it shape rlly well
when i use corman 82% buttersheet , it doesnt proof really well when it baked , instead it proof and shrink.
i rlly sad with my product rn
Thank you for the great video.
I have a question about scrap dough. How to keep the scrap? In the freezer or chiller and how long in can last?
Your fan from Thailand.
It depends on when you need it If it is only 1 day then in the fridge, anything more than that place it in the freezer
Kindly share the recipe in grm plz for 1 kilo dough.thank you
Hi, when you say to use 10% old dough, is it 10% of final dough weight or 10% of flour weight?
10% of total dough weight
Thank you, I think I know what did wrong
Why is it that the butter breaks into pieces during the second fold ?I let the dough rest in the fridge for about 55 mins and let it sit on the table for 5 mins before doing the second fold, and butter always break into pieces , what is the right temperature for the dough for rolling? Thanks
It sounds like you are letting the butter get to cold and that is why the butter cracks. you only need to rest it for a max time of 30 min between folds. If you are using deactivated yeast no rest time is required between folds.
Should the dough be 100% window pane or 75% instead? Sorry I think I lose the point
H Elny, the dough should be about 75% gluten development. This allows for the dough to develop while you are proving and laminating it.. cheers
What am i doing wrong if my layers are disappearing ?
You are rolling it to thin or your butter is to warm or your dough is to soft, all of these issues will make you loose your layers in the final products
What is baker's flour??
A flour that has more than 11.5 % protein
You use 2 type of yeast ????
I use a Saf-instant Gold yeast is an instant dried yeast, which has been specially developed for sweet dough (5% or more sugar/weight of flour). Saf-instant is also available as Saf-Instant Red, recommended for lean or low sugar dough (0-10% sugar/weight of flour).
@@theartisancrust8477 Thats what I call supermkt quality croissant.
My dough is too sticky what should I do
What is your moisture content and how long do you mix it for ???
@@theartisancrust8477 i fixed it by adding more floor.. Thanks
Or use a bit less water!
And let the mix sit long enough so the water is fully absorbed by the flour.
Some doughs start with a 50/50 mix of flour and water that then sit for 12-18 hours in the fridge, with a pinch of yeast mixed in. The flour is then 100% hydrated, or fully hydrated, and is called a 'polish'. Great for flavor development! And it is not particularly sticky at all. Given time flour can absorb a lot of water!
Could you try making vegan croissants? Am curious how a master baker would do it compared to laymen on UA-cam.
It wouldn't be a proper croissant 🤣
Just use margarine, they still make marg croissant in Paris, many people don't like butter.
Margarine has a cleaner taste.
You didn't discuss ingredient amounts! Are we supposed to guess?
Hi Nezmo there is a link in the description to the croissant formula
@@theartisancrust8477 don't be rude bruh
@@theartisancrust8477 Hi, If I am making the croissant dough for the first time how can I tweak it to make it without leftover scrap croissant dough? What adjustment do I need to make?
The butter from my dough leaked out :(
It could be form your butter layer being to thick, do one more fold and this might fix the problem :)
Second
First
is this video just for show but not tell the recipe? bummer