After yesterday working croissants from levain that failed
miserably, today we made Croissants from instant yeast.
Yesterday before going home, we suddenly made a croissant
mixture until proffing the dough to the chiller overnight, today we just need
to fold and baking. during proofing time, we prepare to make Sour Bread using
Levain which will be rested for the whole day. After that, I made Pie dough
after the Sour Bread dough was done.
Today's croissants show a lot of good things, although in
the end we were hesitant at the last folding before being formed, because it
looked like fat that almost fell with the dough so that it might fail again.
When croissants are baked, it looks like the batter is falling. Huufftt ... it
felt like giving up but at the same time feeling high curiosity.
But the Tartlet that we made, did not fall at all while the
others fell. And we were ordered to make Tartlet again tomorrow which is more
perfect.
Here are some of the documentation that I had done today.
Thank you for reading!
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