Happy we were able to help Zailan!

Hello Ronald,
Great you are diving into the pastry baking and croissant making. Yes, you are right that some T55 flour can contain some additives sometimes. If it is only ascorbic acid (Vitamin C) that is not a big problem. We have used flour that we bought in Belgium and France, but that is not a great option now. The alternative we use is the Italian flour from Caputo: shop.italieplein.nl/produ…aputo-1kg/
It works well for us, so maybe give it a try.
About the thickness, this can be helped by using a different rolling technique. Turn your dough frequently and roll to one side, away from you and not to you, just focus on the elongating. Resist the temptation to press harder when you get to the edges (this is something a lot of people do unconsciously).

Enjoy the process and the croissants!

In hindsight I should probably have taken more freezer time and perhaps use more flour on the table top. Will try for batch 3.

Two questions though:

1/ where do you buy t55? Is this regular tarwebloem from de Zandhaas? I looked for specific t55 and the only once I can find in NL are those with additives. Now used a mixture of t45 (75%) and tarwebloem (both molen de hoop).

2/ how do you ensure equal “thickness” along the entire dough length? Toward the edges my dough ends up much thinner. Still nice but makes for much smaller croissants.

Thanks!
Ronald

Thank you for your guidance

Hello Catarina,
In general you triple the amount, so that would mean 33 grams of fresh yeast, however it is our experience (at least with the fresh yeast we use here, which tends to a little bit more ‘enthusiastic’ than the instant yeast) that 25 grams of fresh yeast is the right amount for the croissant recipe.

Enjoy your pastry baking! Hope it will be great.

That makes more sense! Thanks for your reply and l look forward to making more of these wonderful croissants!

Hello Joyce,
Thank you that sounds wonderful. We would make a double batch and divide this in two and stick to the instructions /measurements given. Adding 1/4 for instance would mean making some recalculations for all the steps. Making an extra 1/2 you could do this by then dividing the batch into 1/3 and 2/3 and then follow our instructions on how to work with halve the amount of dough from the original recipe:
If you halve the recipe, the dough square should be 18.4 x 18.4 cm and the butter slab 12 x 12 cm.
Put the butter slab on top of the dough square and wrap the butter.
Roll the dough into a 20 cm x 30 cm rectangle.
Fold letter style to a 20 cm x 10 cm rectangle.
Turn dough 90 degrees.
Roll from the short 10cm side to a 20cm x 30cm rectangle (the short 10cm side will get 30cm).
Turn dough 90 degrees.
Roll from the short 10cm side to a 20cm x 30cm rectangle (the short 10cm side will get 30cm).
Turn dough 90 degrees.
Roll from the short 10cm side to a 20cm a 55cm rectangle (the short 10cm side will get 55cm).
The size of the final dough, right before cutting, should be 20 x 55 cm.
Although it is possible to use halve the dough we advise to make the full recipe as described in the recipe as the geometry of the shapes are much easier to work with.
You can always use halve and freeze the other halve.

To us this just seems like a lot of work for not so much yield, so we would always make a double batch ourselves, like suggested above.

Enjoy!

Thanks for sharing Trevor!

Hi Amelia,
If you scroll down the comments (see especially around the end of May) you will find a lot of helpful info from other bakers about this very subject.
We also got some tips for you in this section under general questions:
www.weekendbakery.com/posts…questions/

With fan Zailan!

Perfect recipe trebled the recipe 45 perfect croissant and 8 pain au chocolate with the left overs , I didnt add any warmth in the warming cabinet to prove though as enough warm air temp at this time off year using the adjusted cook times further down the recipe worked a treat.

Hello Zailan,
We think you still might have slightly damaged the layers during lamination and rolling. So it is very important not to press on the dough and work precise. If the dough resists, do not try further but let it relax in the fridge more often if needed. And make sure they proof under the right conditions. So it is really handy to be able to measure the temperature of your dough at several stages. If the dough gets too warm when proofing for instance, butter can also be incorporated back into the dough, affecting the layers.
Another suggestion is to check your true oven temperature, to make sure your oven is working properly and your baking temperature is accurate.
You can see how this works here: www.weekendbakery.com/posts…your-oven/

We know it is a lot and many things have to come together to get it right, but it is our experience that most often, with practice and more experience, and attention to accuracy comes a faster pace when handling the dough and much improvement can be seen.

Good luck with it!

Ed & Marieke

Glad we can help you and give you the support to get a good result.

Enjoy your baking this weekend!

Ed & Marieke

Hello Ava,
If you halve the recipe, the dough square should be 18.4 x 18.4 cm and the butter slab 12 x 12 cm.
Put the butter slab on top of the dough square and wrap the butter.
Roll the dough into a 20 cm x 30 cm rectangle.
Fold letter style to a 20 cm x 10 cm rectangle.
Turn dough 90 degrees.
Roll from the short 10cm side to a 20cm x 30cm rectangle (the short 10cm side will get 30cm).
Turn dough 90 degrees.
Roll from the short 10cm side to a 20cm x 30cm rectangle (the short 10cm side will get 30cm).
Turn dough 90 degrees.
Roll from the short 10cm side to a 20cm a 55cm rectangle (the short 10cm side will get 55cm).
The size of the final dough, right before cutting, should be 20 x 55 cm.
Although it is possible to use halve the dough we advise to make the full recipe as described in the recipe as the geometry of the shapes are much easier to work with.
You can always use halve and freeze the other halve.

You can find this answer and more answers to fAQ’s here too:
www.weekendbakery.com/posts…questions/

I could get wonderful soft fluffy croissants with series of well defined layers. This is my second attempt. I took extra care in kneeding and did proofing well. Thank you all for the great recipe and support.

I greatly appreciate the immediate response to all my queries.

Regards

Prometheus George