August 4, 2018 - 3:54am
Croissants with polish
We have been trying a new receipe for croissants with polish but most of the times the results keeps fractuating sometimes they a coming flat.we a resting the Polish for 2 hours before mixing and rest the dough over night and laminate the following day what must we be doing wrong
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No a super clear picture here - why are you resting the poolish for two hours it should have already had a nice long 12 hours rest. If they're coming out flat you may like to observe of they are rising then deflating in the oven which would indicate overproof. Of they are not puffing at all you maybe haven't developed the dough. Then again maybe lamination is the problem - sounds like you already have a handle on this without poolish - what else is different ?