Freezing dough is an art all by itself. The key to proper proofing after the dough has been frozen is to allow it to recover in the fridge overnight, then proof it at 75 f for up to 3 hours and I believe that this will solve your crumb issues.
Thank you for posting such useful and informative videos. Would you have any advice on freezing made-up croissant? We feel good about our lamination, and we make up a week's worth of croissant (pain au chocolat, ham and cheese, plain,apple turnovers, others) and freeze them. The issue we have is that, while the not-frozen are excellent, the frozen croissant seem to have poorer honeycomb structure. I am wondering if there might be something we could to to reduce this problem. Thanks, Dmitri
Thak you for the videos! You mentioned that 75-78 is the perfect fermentation temperature. However, I've read that for better flavor, a cooler temperature along with a longer fermentation period is best. Can you please comment?
@cachibache777 The perfect fermentation temperature is 75-78 F this is where every thing falls into place. However if you ferment at a lower temp you will gain some acidic acids which will make the product a bit tougher in the chew and a bit more sour. Not a problem just a by product of cold fermentation. Happy Baking
By trimming the dough it might seem wasteful, but if you work with preferment's it creates this thing called old doug or pate fermente which aids in flavor development strength and shelf life without adding any chemical additives. So to me it is not wasteful but rather rewarding. Just add the trimmed dough to your next mixing cycle and bingo !
Trimming the dough after each turn seems rather wasteful. I can see trimming the dough before shaping the final product but trimming it for each turn is a bit of overkill.
By trimming the dough it might seem wasteful, but if you work with preferment's it creates this thing called old doug or pate fermente which aids in flavor development strength and shelf life without adding any chemical additives. So to me it is not wasteful but rather rewarding. Just add the trimmed dough to your next mixing cycle and bingo !
nice video. but i always wondered about measuring the dough's temperature... how does one control the temperature of the dough if it does not fall into that 75-78 bracket?
This is a complex issue, but by controlling your liquid temperature and understanding your friction factor you can anticipate your final dough temperature. This is important because ideal fermentation happens at 75-78 F . So by measuring the tmep you can anticipate the doughs journey since if it ferments at too high of a tmep it will not develop the desired flavor profile. or too cold you will have the same issues.
Freezing dough is an art all by itself. The key to proper proofing after the dough has been frozen is to allow it to recover in the fridge overnight, then proof it at 75 f for up to 3 hours and I believe that this will solve your crumb issues.
Ciril
breadhitz 11 months ago
Thank you for posting such useful and informative videos. Would you have any advice on freezing made-up croissant? We feel good about our lamination, and we make up a week's worth of croissant (pain au chocolat, ham and cheese, plain,apple turnovers, others) and freeze them. The issue we have is that, while the not-frozen are excellent, the frozen croissant seem to have poorer honeycomb structure. I am wondering if there might be something we could to to reduce this problem. Thanks, Dmitri
dmitrirobbins 11 months ago
Thak you for the videos! You mentioned that 75-78 is the perfect fermentation temperature. However, I've read that for better flavor, a cooler temperature along with a longer fermentation period is best. Can you please comment?
cachibache777 1 year ago
@cachibache777 The perfect fermentation temperature is 75-78 F this is where every thing falls into place. However if you ferment at a lower temp you will gain some acidic acids which will make the product a bit tougher in the chew and a bit more sour. Not a problem just a by product of cold fermentation. Happy Baking
breadhitz 11 months ago
By trimming the dough it might seem wasteful, but if you work with preferment's it creates this thing called old doug or pate fermente which aids in flavor development strength and shelf life without adding any chemical additives. So to me it is not wasteful but rather rewarding. Just add the trimmed dough to your next mixing cycle and bingo !
Happy Baking
Ciril
breadhitz 1 year ago
Trimming the dough after each turn seems rather wasteful. I can see trimming the dough before shaping the final product but trimming it for each turn is a bit of overkill.
smns65 1 year ago
@smns65
By trimming the dough it might seem wasteful, but if you work with preferment's it creates this thing called old doug or pate fermente which aids in flavor development strength and shelf life without adding any chemical additives. So to me it is not wasteful but rather rewarding. Just add the trimmed dough to your next mixing cycle and bingo !
Happy Baking
Ciril
breadhitz 1 year ago
nice video. but i always wondered about measuring the dough's temperature... how does one control the temperature of the dough if it does not fall into that 75-78 bracket?
AbstractMan23 1 year ago
@AbstractMan23
This is a complex issue, but by controlling your liquid temperature and understanding your friction factor you can anticipate your final dough temperature. This is important because ideal fermentation happens at 75-78 F . So by measuring the tmep you can anticipate the doughs journey since if it ferments at too high of a tmep it will not develop the desired flavor profile. or too cold you will have the same issues.
Happy Baking,
Ciril
breadhitz 1 year ago