Daily Activity 10 (ENG)

Tuesday, August 27, 2019.

Tenth day of practice in semester 5. Because I have accident yesterday, today I am in a group with Bang Eri and Andini who happened to be late today, so I accompanied Andini. Today we make Croissants from Levain. Alternately we do it.

Previously, Bang Eri and Andini had made the mixture and profiled at room temperature for 1 hour and then stored in the chiller for a day, even though there were no signs of proofing / increasing in size. Today we also focus on folding and baking. I also ventured to handle the first folding. Then rest in the chiller for about 15 minutes. Then continued by andini on the second folding. And rest in the chiller for another 15 minutes. And until the last fold was done by Bang Eri. Then formed and rested in the chiller first before being proffed on the proofing machine for 1 hour. Then bake for about 30 more minutes.

Although the results are not as desired

Either couse of the dough is too cold, unheated oven heat or levain that can not work optimally. Everything is a lerning for us.

Here are some of the documentation that I had done today. Thank you for reading!