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Croissant Troubleshooting

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61 replies to this topic

#61 Matthew Kirshner

Matthew Kirshner
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Posted 09 January 2014 - 10:23 AM

I normally do not put flour in the butter pats, but some people do.  I have the norm 4oz bread flour per dough mix with the butter in the mixer.  example: 4 croissant dough's...16oz flour for the pats

#62 sweetiegirl

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Posted 17 January 2014 - 07:32 AM

Thanks to everyone for helping out my croissant problem they have been fixed for now.  By changing the butter to 25% my flaps stopped unrolling. I also froze my croissant for a few hours after rolling them which helped control yeast growth.  :)

  • Lisa Shock likes this