Benny's baked

Unfortunately, the day has come for me to move house, this is the last time you will see this kitchen! But It's not the end of Bennysbaked😉 Follow me on Instagram for further updates and continue to ask questions about pastries!
www.instagram.com/bennys_baked/

3 years ago | [YT] | 85

Benny's baked

Hi guys😁 I got some information for you about flour used in Viennoiserie pastries (Croissants, Danishes...)

"Bread flour” and “all-purpose” are relative terms. They do not necessarily mean even remotely the same thing from one country to the next.
The protein content isn’t measured the same way in different countries either.
In some countries, millers use dry bases, but in others, they don’t. Then there is the entire problem of gluten character. A higher ratio of gliadin means greater extensibility; the higher ratio of glutenin means the opposite, elasticity.

There is also no universal way to compare flours from different countries. “12% protein content” can mean a dozen different things, We need country-level specificity, brand, and product name to be sure any two people are talking about the same thing. 😉
And even then, knowing the equivalent protein content does not say anything about performance, absorption, or the gliadin/glutenin balance!
So there is no single “ideal” and YOU HAVE TO EXPERIMENT WITH WHAT'S AVAILABLE TO YOU!

The T numbers (45, 55, 65, etc) don’t correspond to strength/protein, only the milling.
Most French bakers are using a “high” protein T45, usually around 12-13% =10.5-11% US standard US AP flour.
Other T45 flours are more comparable to US pastry flours.
You *must* consider the very different moisture basis of flour specifications.
11% protein content in America IS NOT THE SAME 11% in France,
for example:


US moisture basis is 14% across much of the flour industry.
For the EU, dry basis (0% mb) is most common.
For Australia, it’s often 11%.

11.5% per 14% mb=
13.7% per dry basis=
12.2% per 11% mb

((Even though these are industry norms, not all millers use them.))
In other words, if a baker in Germany says one number, anyone in the US automatically needs to convert that number to 14% mb to have any idea what the German baker is talking about.

3 years ago | [YT] | 143

Benny's baked

Causes for "elastic recoil" or shrinking/resistance during the lamination stage of making croissant :

A. Overkneading:
Don’t over mix the dough initially, you want a ‘cloudy’ windowpane, not clear. This means you want to develop some gluten first but still have some leeway before the dough fights back harder.

B. The flour is probably too strong:
1. Use weaker flour in your flour blend to reduce flour strength. For example, 70% strong bread flour+ 30% soft pastry flour.
2. You can make a preferment with a % of the flour, then the following day, mix and process your dough. The preferment will add elasticity and ease of processing. Liquid leaving can be used in the recipe, but you need to be careful not to add too much, or the dough could become quite acidic, spoiling flavor, and also degrading the protein too much, causing collapse.

C. The lack of cold fermentation:
Overnight fermentation gives much greater elasticity to the pastry, 3-4c for 15-18 hours.

D. Not cutting the pastry:
Always cut the folded/curved sides to release the elastic recoil. You will always have an open end and a closed end when you fold the pastry. You need to make a deep cut in the curved fold, it keeps the pastry straight. Only in some special cases the butter is kept enclosed in the dough throughout the whole process.

3 years ago | [YT] | 88

Benny's baked

15% poolish, 47% hydration dough. Guys this is the winner! Video coming soon! 😉

4 years ago | [YT] | 161

Benny's baked

Lots of you guys have been making great improvements on croissants! I'm so proud 😁 For those who don't know you can send me pictures of your croissant on Instagram, If you need help I can troubleshoot them for you😀
www.instagram.com/bennys_baked/?hl=en
The next video is a poolish croissant (or sourdough starter). It's still in the recipe testing phase~

Below is a list of pastries that I received a lot of requests on making a tutorial
Bi-color croissant
Almond croissant
Classic Pain au chocolat
Kouign-Amann
Puff pastry
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Let me know what do you like to see! Thank you guys and be safe!

4 years ago | [YT] | 102