Thanks Bruno ,I’m glad it’s useful.

Thank you 🙏

I’m glad it works 👍

Thank you 🙏

ชอบแบบมีเสียงมากก่าค่า คือฟังเพลินๆจนลืมเทคนิค😂😂

You understanding correctly. If we want It to spring and crispy, we should not do that much turns. Many of Thai people here love the honey comb so we don’t turns much.

Actually I’m not measuring 😂😂but I guess it’s around 32X 30 cm

The thickness is around 3-4mm , I think. Making 10 pcs with 500g flour 😱your croissants must be very big.

there is ton of information in the flour that arent stated in T45 or T55 or T60. It s just saying how thin the flour has been prepared. You can find the W sometimes, that mean how your flour is resistant. there is the capacity of absorption of your flour (i live in colombia and that s an issue that i have). All of this to say, T45 and T55 isnt very relevant ! So you can find T45 with 13% protein, or t55 with 8 or 12. Just depend of the quality you can get and the price you want to put. if you want to be consistent, gotta try different things, and see how your dough will evolve. No need to go to the end , you can see it after the dough is finished. (if failed, just add 200g of butter and make brioche to save the dough ! )

Sure you can use T55 /All purpose but you have to be very careful about the film. I think it’s better to use mixer because hand kneading seems harder.

Thanks chef… ive tried yr method and it works!!

@@izah588 happy it helps you ✌️✌️✌️

Actually I recommend making 500g flour recipe, Small portion may takes a lot of kneading time because the dough is not touching the hook and bowl properly. You CAN SKIP the egg yolk by adding milk or water ( 1 yolk takes about 15 g )🤟🏻

@@doodeevideo6521 ok thank you so much for your help and sharing your recepies with us

No matter what the size is your butter should be “half a size of the dough” so you can cover it tightly. FYI my plastic bag size is 6” x 9” (inches).

@@doodeevideo6521noted. i'll give it a try. thank you so much doodee 🤗

You can put in the fridge but have to make sure it’s cold otherwise your dough will starting to proof and it’s gonna be very soft , makes you hard to deal with. ( sometimes I put an ice bag on top of the dough.) 🥶

Can you share that video please

Do not put yeast directly to liquid salt & sugar. This is the key.

@@doodeevideo6521im so happy to get the reply sir! Thank u so much 🙏🏻🙏🏻🙏🏻

I don’t measure the exact temperature but what I focus on is the TEXTURE of the dough “not too hard and not too soft” is the best way you can work with. About the spine , if we fold 2 times it would be no problem but if you wanna fold one more time you can know that it’s the correct side.

@@doodeevideo6521 Ohh okay, good to know

Hello Faizah, If your dough is too dry , it means your flour can absorb more water. Don’t be afraid too add more water or milk in your dough. Be careful ! You should add little by little. 😃😃

@@doodeevideo6521 I'm using Japan high protein flour. Thanks you my croissant turn very2 satisfied and delicious... flaky, soft inside... thanks dude...

@@hafeeya I’m happy to hear it useful ✌️

Hi gurl, I think the main problem is 1.kneading the dough 2. If it looks like bread = butter is melted when laminate. 3. Inside is not cooked well = proofing problems > if you knead well , you can proof well. You can send some pics at my fb page inbox : The Rollers Croissants

@@doodeevideo6521 thank you so much sir

@@nicken941 happy to help 👍

I have never tried before. You could try why not 😄

Yes! You’re right. Laminate butter should be 50% of flour.

I used to sell 60-70pcs. a day, a little bit tired but if you use bigger mixer you can make it in advance and keep in freezer for 1 week. 🥐 About your croissant , tearing means you have window checked but the film should be smoother than you think. (Especially when you use T55)

@@doodeevideo6521 thanks for the reply. Actually in my country I can't find T45 or T55 foreign brands . I just look for protein percentage 13% our national flours. Is this problem?

@@cherryboom967 Your understanding is perfectly right!, just find a high protein flour that available in your country. 👍👍👍

@@doodeevideo6521 Amazing. Can you explain a little bit more about freezing them? Is the prooffing time the same (2-3 hours )?

@@icaropeixoto6236 You just move from freezer to the fridge 1 day before proofing to defrost. If you proof when if frosting it may takes 6-8 hrs. 😱😱

It’s about machine power, homemade mixer can work well with high gluten flour😄

Liquid yeast

Yes, it’s a home fridge. I have to set in freezer to chill quick otherwise the dough will starting to proof and it will be too soft.

I think if you give some more kneading time to a proper windowpane & resting you can stretch out more.

If you can’t find it try using TIPO “0” or TIPO “1”.

@@doodeevideo6521 gracias, excelente video, saludos desde México 🇲🇽🌮

I have an extremely low quality, electric oven. No convection. I set my inaccurate oven at 410F to preheat for an hour with a pan of boiling water. I put croissants in and lower the temp to 400F. 15 minutes. When they start to brown, I rotate the sheet tray, remove the pan of water and I drop the temp to 360F and cook another 10 to 15. Works for me. I hate my oven.

@@johnsprague4914 Hilarious comment 😂😂 I hope you will get a new oven soon or that the secrets of your oven will be understood by you Keep baking champion 👌

@@daninote9203 hehehe Yes, my 200 dollar, 15 year old oven and I really are NOT friends at all. I bake on my days off every week.

@@johnsprague4914 Have you consider buying a new one?

@@daninote9203 You send me the money and I will be happy to order one. All American ovens are made in China. It should only take 8 months to arrive. HAHAHAHAH

I've tried 6 times and fail because of the dough is too soft and proofing quickly before laminating process done, its break the layers. Its hard to keep the dough cold in tropical country, I think freeze it before fridge overnight could be effective in hot country like where I live.

That way gluten is not developed , it’s like we stopped the process sooo your croissant must tearing.

สูตรคนละอย่าง ใช้คนละตัวจะดีกว่าค่า เพราะถ้าเราใส่ไข่ เราต้องคำนวณลดน้ำด้วยค่า เดี๋ยวแป้งแฉะเกิ้นค่ะ 😂😂

@@doodeevideo6521 อ้อออ ขอบคุณครับ

@@oppapai-9908 ยินดีค่า ลองทำสูตรนี้ดูนะคะ รสชาติใช้ได้เหมือนกันค่า

Sure, in the description of this video

555สู้ๆค่า

Yes, It’s 12-13% protein.

Don’t always believe in manual! 😂😂😂

I'm happy it helps you.

I mixed mine to pull a window and couldn't get past the 3rd fold the dough was so resistant. This seems like bad advice unless you are using the exact flour he is using.

So the reason he can get this to work is he divides it in half. Easier to work with a smaller amount of dough.

@@doodeevideo6521 ty!

Its because the yeast. So croissant probably has bready texture. But still layered. If it had full bread texture, maybe the butter melted to dough. It could caused by warm temperature where you work, or you rolling it too hard, especially when the dough is shrinking. It's why the dough needs to rest in fridge between the folding.

Music is annoying as hell