20 grams…
Just a 20g difference in water between one version and another of this basic recipe produces different results and products.
This offers the operator greater flexibility and a wider range of results at hand, based on budget, sales goals, and customer preferences.
The best version is the one with 200g of water, which guarantees the optimal balance between development, appearance, and yield.
With 220g of water, the result is a very light croissant, very developed, with less defined lamination, but it can be ideal when a higher yield is desired.
The results with 180g of water are rather disappointing – at least from OUR point of view, since we have the "flaw" of not settling for anything less than excellence.
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Artisanal in name, industrial in fact: the abuse in gluten-free