I followed this video recipe for croissants, but whereas the video shows a soft, silky dough that proofs beautifully, I ended up with a dense, dry dough that has not risen appreciably after 90 min. I measured with a scale and proofed the dough in a warm environment, so I'm confident that neither of those is the problem. I did substitute dry yeast for fresh, but I also used yeast from the same package to make bread just the other day, so I'm confident that the yeast is healthy and active. What else could be going on?
- 500g flour
- 70g sugar
- 10g salt
- 20g fresh yeast (which I converted to 8g dry yeast according to a website that claimed the correct multiplier is 0.4)
- 125g water
- 125g milk
- 350g butter
Combine dry ingredients; combine water, milk, & yeast; combine the two mixtures; knead in stand mixer 12 min.; proof until doubled in volume...
Obviously the recipe goes on from there, but that's the relevant part.
2. Further details
- I did use a scale.
- I have not verified the accuracy of the scale.
- I proofed the dough in the oven, with the light on. I did not measure the temperature in there, but I'm going to say 30C/85F.
- I proofed the dough for 90 min.