The Fresh Loaf

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What is wrong with my croissants?

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dwarfwarri's picture
dwarfwarri

What is wrong with my croissants?

I baked them using hammelman's recipe and method...proofed for 2 hours at 23C and I baked it at 195C for 6mins then 165C for 9 mins...maybe I underbaked them? I took them out and let it cool down and i cut open this croissant and it was all wet and mushy inside. However, the smaller croissants that I had...mini tiny ones expanded and weren't wet and mushy inside.

What is wrong with my croissants? (I'm a newbie and this is my third time baking croissants)

 

Thanks!

grind's picture
grind

Could be under proofed.  My croissants proof for 6 hours or until they're jiggly to the touch and the laminations are seperating arond the edges.  We're yours jiggly and delaminating?

dwarfwarri's picture
dwarfwarri

i tried shaking the sheet but no they didn't jiggle...but i was impatient so i went ahead and baked.

grind's picture
grind

Impatience and croissants can never get along!

Cob's picture
Cob

Hello,

I'm not a seasoned croissant baker, nor am I familiar with this Hammelman, but I can't help but think, just by looking at your crumb, that you did not layer your butter well enough/create enough layers, to encourage that flakiness in the oven. Or yes, you did prove to the point specified.

I only say this because they look terribly like my disastrous, first time. The dough puffed only in several places because my butter layers were a bit everywhere and far from even.

An excellent easy, 'quick' danish recipe that I totally recommend is by Dan Lepard. Easy as pie though cheating with the layers: http://www.guardian.co.uk/lifeandstyle/2012/mar/09/homemade-danish-pastry-recipes-lepard

You could easily make croissants with rough puff pastry too.

Sorry if I'm diverting you and you're keen to tackle this recipe.

lazybaker's picture
lazybaker

Preheat the oven temperature between 218 C and 246 C. Bake for 5 minutes. Then lower the temperature to between 177 C and 190 C and bake for 20 or 25 minutes or more. You might have to place the tray at the higher rack to prevent them from burning if the heating element is at the bottom. I have second tray underneath a tray to prevent burning the bottoms, or I place the tray farthest from the heating element.

The higher temperature helps the water in the butter layers to steam and puff the dough layers. The lower temperature just makes the butter melt into the dough.  

dwarfwarri's picture
dwarfwarri

Thank you for your suggestion...I think you might be right since my smaller croissants did puff up and were not mushy inside...and since smaller things cook faster...it makes sense. I'll try proofing longer and baking at a higher temp next time. Also I think during the final step of rolling out the dough to 110cm long, i think I did it unevenly and one side was really thin and the rest was thicker.

 

Thanks guys!

Kiwibaker's picture
Kiwibaker

Hi ,

When i first started making Croissants i wish someone gave me this advice

Good on you for attempting butter Croissants,

The flour: Use 2/3 APF and 1/3 Cake flour ( not self rising) for a more tender Croissant,  (or Half Bread flour and Half Pastry  or soft flour)

Don’t over mix the Dough before rolling out, as the folding procedure will develop the gluten.

* Always make sure the Butter and the Dough are the same temperature before folding.(this is a Must)

* Don’t mess around while folding the dough, get on with it and get it back in the fridge (Wrapped up in cling film) 1 hour between folds should be ok if doing it by hand. (use european butter 82%fat when ever available.

*Always rest the dough for  30 min  in the fridge before rolling out to final thickness,

*After rolling out, the dough needs to be relaxed before cutting, Do this by dusting the dough sheet on top then turn it over before cutting.

Cut, Roll, place on sheet pan. * Do not egg wash until just before baking, (Using the  egg Yolk only and some water or milk will give more colour. ( Do not egg wash the laminated edge)

Final proof should be  the time it takes to reach 2.5 times the Size. (if the Dough is drying out cover it)

this changes all the time with ambiant temp, type of yeast, procedure, amount of yeast ....... if its all going to fast place the tray in the Fridge (ref) and slow it down.

The Oven: all ovens are different,  I own and operate a Artisan Bakery, and have the real thing but a home oven is just fine for Baking  Breads & Croissants.

Check the temperature all around the Oven there are always hot spots, make sure the oven is level for even baking and colour, Place a slab of granite in the oven to help maintain thermal load, it will give you a more stable temperature,  Learn & understand your Oven, "it works fine" its normally the operator at fault.

Croissants should be baked at around 200 deg C,   

Most importantly Enjoy the Croissants & and enjoy making them, good luck

Try making them with some poolish,  the flavors are off the Planet,