What is the proper hydration for Croissant? *NEWBIE*
Hi! Finally I embarked on this journey of baking Croissant.
I am using this recipe:
Active dried yeast: 2g
BF flour with 13% protein content 330g
Which is total of 46% Hydration
I followed the recipe to T. Except I up the hydration to 50%, but I find it hard to roll as my dough is tearing, to the point the butter is leaking out, hence I proceed to bake it so here is my first attempt
The texture is crispy,light,flaky and crusty outside, the taste is pretty similar to bakeries
So today, I did my second attempt still using the same recipe, but this time I up the hydration up to 60%, it was joy to roll but the problem I encountered this time I rolled the butter while it is still cold which resulted to breaking to pieces, which did not distribute well to the dough which resulted to dense and not flaky crumb
In terms of taste and texture, I preferred my first bake..
So the question is, what is the proper hydration for croissant? Any tips as well? Thankss xx