Is flour a solid or gas?
Although flour can be poured and takes the shape of a container you put it in, flour is in fact a solid.
Is flour a solid raw material?
Flour can be poured and take the shape of its container, like a liquid, but it also can be picked up and held, like a solid. Collections of pieces, such as the particles of a powder, may have properties that the individual pieces do not have.
What flour is best for baguettes?
The French typically use Type 55 flour for their baguettes, which has a lower protein content than All-Purpose flour (usually 11.5% protein).
What is the best flour for croissants?
What type of flour should I use? Most French croissant recipes use pastry flour (T45) to produce a croissant with a light, delicate texture. Bread flour or All Purpose can be used to produce a chewier, more sturdy croissant.
Do you cover croissants when proofing?
12.00 am – Proofing. Our croissants are shaped and need to proof. To do this, we must place them on a non-stick tray (or covered with baking paper), leaving enough space between each croissant.
Why are my croissants not proofing?
I think your water might be too hot and creating a bit too much steam for a box that size. A household oven is only about a third to half the size of an industry proof box. Try boiling the water then cooling it to about 125-150F before putting it in the oven for proofing.
Why are my croissants not flaky?
If the dough has hardened too much during chilling and begins to break during rolling, leave it out for 10 minutes or so to soften. Too many turns will destroy the layers: the butter will become incorporated into the dough, and you’ll end up with croissants that aren’t as flaky and nicely risen as you want them to be.
What is the secret of croissant?
The layers which make up a croissant is a result of a process called laminating, where butter is folded into the dough multiple times to create alternating layers of butter and dough. This step is crucial in the process to ensure the steam effectively lifts the layers apart during baking.
Why are my croissants chewy?
If the croissant has air pockets that are very small and the texture is “bready” (chewy and tough), that means the croissant dough was overhydrated. This can happen when there’s excess moisture in the air or too much water was added to the dough in the beginning.
How can you tell if a croissant is proofed?
Wherever you proof them, be sure the temperature is not so warm that the butter melts out of the dough. They will take 1-1/2 to 2 hours to fully proof. You’ll know they’re ready if you can see the layers of dough when the croissants are viewed from the side, and if you shake the sheets, the croissants will wiggle.
How do you prove croissants overnight?
After shaping leave your croissants to proof for one hour at room temperature to kick start the proofing process. Then place them in the fridge overnight. Make sure no air can reach the croissants, otherwise they will dry out! It is best to place them in an airtight container on a piece of baking paper.
Why is my croissant wet inside?
Your croissants were probably under-proofed. Just let them proof a bit longer so they get wobbly and increase visually in size. When under-proofed the butter tends to leak out from in between the layers and you end up with a butter puddle.
How do you prove a croissant quickly?
If your oven doesn’t have a proofing setting, it’s harder but still doable. With the proofing setting, turn your oven to proofing and set it to 90 degrees for 110 minutes. Place your croissants in the oven seam side down on a silpat covered baking sheet. Let it proof in the oven.
How many layers should a croissant have?
A classic French croissant has 55 layers (27 layers of butter), achieved with a French fold followed by 3 letter folds. Less layers will mean a different texture (less tender, more chewy, with more defined layers). Too many layers bring a risk of the butter getting too thin and melting into the dough.
How long do you put croissants in the oven for?
To store: Keep in a cool, dry place and eat within 2 days. Croissants can be frozen for up to 2 months, defrost thoroughly before heating. To heat: Place the croissants on a baking tray and heat in a preheated oven (180°C, gas mark 4) for 5 minutes.