Croissants needs help !
Since few days, my croissant and pains au chocolat are looking so bad..... Look like heavy and dense without sheet layers. I can't
understand what happens. Have a look at the end of this post, you will understand perfectly !
There is my recipe and method :
Flour : 14 kg
Sugar : 1.6 kg
Dry yeast : 335 g.(2.4 %)
Milk powder : 650 g.
Salt : 280 g.
Fermented dough : 1.3 kg
Butter : 700 g.
Water : 8 L
Mixing : 7 min
Ambiant Proofing in the lab : 45 min
Cooling in the fridge all night at 4 degrees.
2 double folds with rest time in fridge (30 min) and freezer (30 min) beetwen each fold.
Another rest time, and i roll them and put them in the freezer.
After a night in the fridge, i let them proof for 3 hours.
Thanks for you help