Trying to produce croissants using a low protein (9.6%) , with a relatively high p/l ratio of 1.02. I’m having issues with my croissants tearing in the proofing process (have no issues in the make up). I add dough oxidisers and extra gluten (1.0%) on my current recipe. Should I look at doing the following:
-reduce levels of gluten and/or oxidising agents.
-use reducing agents.
-increase mixing times to (almost to the point where i’d overmix to break down the gluten structure to make the dough more extensible).
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