Dough becomes too tough after mixing
Hi, im completely new to baking and i tried this simple recipe
- 500 g flour
- 15 g active dry yeast
- 90 g sugar
- 15 g salt
- 300 ml warm milk
It was for croissants, however i made them the first time and everything went perfectly, i tried them again today and after mixing everything in the bowl...the dough became extremely tough and hard to knead and the dough was not sticky
the measurements were exactly the same so i am wondering as to why my second try turned out horrible?
could the way you mix everything or the temperature of the milk have an effect on the mixing?