Okay, thanks this is a start...I might be kneading it too much before I put it in the refrig to rest....maybe I should work straight through without the overnight rest. I thought the overnight fermentation would give me more flavor??
However, early on in my many trials, I tried to find fresh yeast....none available anywhere. Even Whole Foods does not have it. We only have dry active yeast.
I am using King Authur 11.7% protein flours. Isn't this high enough gluten?
Thanks for responding....I am planning on making my 36th batch tomorrow. Have a great week-end.
no thats a weak flour, its all purpose, good for gravy. Its weaker than regular bread flour.
KA sell 14% high gluten, just be careful not to develop the dough or you'll need a steam roller to work it.
Just mix into a cogent dough, don't knead until smooth, thats over developing it.
General Mills All Trumps high gluten flour is 14.2%. I used it for decades, good flour.
Currently i have a 50lb bag of lancelot from KA , its 14.2 gluten also.
I would not retard the dough overnite before lamination, those methods apply to breads, not viennoiserie.
Same with sourdough starters, they stunt the regular yeasts we use.
Croissant dough only needs to relax chilled 1 hr, it should not proof before laminating.
Once the butter is rolled in it gets a full chilled proof overnite.
