Croissant tearing while proofing
I do alot of tests on croissants.
I use t45 Flour.mix the dough for about 10-12 min on a low speed.let it rest overnight in the fridge.
I do one double fold and one single fold and give 1 hour rest between each fold.
The lamination is great and all the process is going well.
My problem is that in the final proof ,the croissants are tearing.
I think maybe the t45 is to weak for croissant.did someone ever used this kind of Flour for croissant.
I've attached a photo.