Been making croissant on my own after taking croissant course. My goodness! It is sooooooo difficult to make out of course’s kitchen. Heat and patience are enemies to croissant succeed result.
I think, I should be more patience so the result is getting better. Last time I made it, it was getting better, yet, the proofing was failed (?). I was so confused. I was suspecting the proofing because the croissant couldn’t be as big as when it was proofed in course’s proofer machine. I’m now thinking a lot to buy a small proofer.
I’m in a big dilemma whether I should buy proofer machine or not. It’s because I’m not yet in full-time cake and bread business. So in other side, I’m also thinking that buying proofer machine is TOO MUCH for me. I won’t post my successful croissant until I make it successfully without proofer machine.
It’s like a macaron. So many technical details and patience.
I already made 2 dough with upgraded flour. I also still have 2 dough I made before. I think, I am missing a lot of details when taking the course and also I’m still impatient to let the dough cooled down until room temperature.