Dailly Activity ( English Version ) 10

Assalamualaikum...

After making and restoring Croissant dough overnight, today we finished it. start with the process of importing fat in the dough then folding it up to 3 times.

 

And we do not form Croissants like in general, today we are free to create the form of Croissants that we want. Specifically for my group, we made a red and green Bicolor Croissant. Unfortunately, after we saw the results, there were no cavities as expected and they also performed poorly after they were roasted because they did not expand even though they had been purged for several hours.

As usual, before going home we had to clean all our work areas. Since all groups' Croissants were less successful, we returned to making new dough for the next day. At 18:35 we were online and received several directions from the lecturer.

Oneline

We were also told that the Levain that we used could not develop well in the bread dough, because the maximum use of Levain was on days 9-12. After that, we went back to our homes.