Hello. My name is Sakai and I run a bakery in Himeji City, Hyogo Prefecture, coboto bakery.
[RU-vid concept] I would like to share stories that will support those who want to open a small shop someday, as well as the thoughts of producers. I also hope to connect people who run bakeries and small shops.
22:57 Hello, making croissants at home is my hobby, and I watched a video. When I freeze and then ferment the dough, the shape becomes odd. Should I add more yeast, or should I thaw it in the refrigerator before fermenting? This is a place I must visit when I go to Japan. I enjoyed it.
Thanks for your comment. First of all, the center may be misaligned during molding, or the fabric may not have enough extensibility. If the dough seems to be going crazy, it might be better to freeze it and let it rest.
@coboto I made croissant dough, gave it a short first fermentation, then cooled it before folding and shaping. I then froze it and, after thawing in a 2°C refrigerator, gave it a second fermentation before baking. Sometimes the croissants come out well, but other times they turn out misshapen. Is this due to insufficient fermentation, or do I need more yeast? Thank you🙂
