The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Croissant help take 2

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Erithid's picture
Erithid

Croissant help take 2

So after a long respite from croissant baking after my last horrific attempt, I decided to try again. I followed the recipe from Baking with Julia. Everything went really well..almost. After 18 hours or so of preparation. chill 8 hours, 1st turn, chill 2 hours, second turn, chill 2hours, 3thd turn, chill 2 hours, roll shape, proof 3 hours. The dough looked beautiful, lots of layers of dough and butter. I was quite happy. And then I baked them at 350 degrees and they just melted. After a few minutes I was left with crusty hard biscuit like dough and about a 1/4 inch of melted butter on the bottom of the jelly roll pan. It is a slight improvement over my last attempt, but not much of one. Does anyone have any ideas as to what might be causing this? Should I let them proof longer? Would making them too thick do this? I rolled out the dough to a little less than 1/4 inch before rolling them up. Any help would be appreciated. Thank you all! ~Erithid

qahtan's picture
qahtan

Hi Erithid....

All sounds good until you reach the oven, there we run into problems,:-(( I think your temperature is too low.............. qahtan

Erithid's picture
Erithid

Yeah that definetly seems possible. Any idea what a good temp would be to try? Thanks for the heads up. :-)

qahtan's picture
qahtan

Well I just looked up my Danish pastry recipe, as it is similar to
croissants, at least I think so, and my recipe say's 375.
An idea, when you make them again, and youv'e got to make them again to get the them right :-))) You could just bake one, and see how that turns out, and go from there, maybe a shade hotter . qahtan

Floydm's picture
Floydm

The recipe I've used a couple of times says 425. I do them on the top rack, too, to try to reduce the burning on the bottom.

Erithid's picture
Erithid

I will start the dough tonight and report back tomorrow night! Thanks for your help.