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Hello , plz I need help with croissant

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maha.khairy's picture
maha.khairy

Hello , plz I need help with croissant

Hello aim maha from Egypt , this my fourth time with croissant but it,s the worst as it ended into totally bread  with crunch crust from out side I usually use 500gof flour,250 gr butter receipe but this time I used half ingredients 300 gr flour, 125gr butter,  I folded it 4 times in eac time (single + double )fold ,and when it came to shaping time I rolled it very thin , I left it to rise over night and it did rise doubled at least but was not giggling unlike usual ,  and baked it for 10 min at 230c , then 15 minute at 180 c'. And it ended up this way no layers from inside or outside ,not flaky at all

maha.khairy's picture
maha.khairy

I also forgot to say that I ncreased yeast this time 3tsp instead of 2

rcoplen's picture
rcoplen

Maha

I think part of your problem is that you are letting your dough get too warm and the butter is melting as you work your folds and roll-out! The dough should ALWAYS be rolled at refrig temp and put back immediately. Hope this helps!

henryruczynski's picture
henryruczynski

M

Here is a recipe from TFL that you can compare to yours.

 

http://www.thefreshloaf.com/node/33346/croissants-buttery-heaven

 

I personally would use a medium strength bread flour and increase the sugar to 70 gms for this recipe, but that’s me.

Now, this is just for comparison. I’m sure the flour, water milk and butter are different from what we are using, so adjustments will have to be made.

 

Now, if you go to Google and type in:

ciril hitz croissants

 

you will see this:

 

Baking Artisan Bread: 10 expert formulas for baking better…

 

A lot of pictures for you to look at that hopefully will be of help to you.

 

I think you are rolling out your dough too thin.

¨        4mm or even 6mm would be best.

 

I’ve found that making croissants at home to be difficult, so keep trying.

If they don’t turn out the way you want, make bread pudding from the croissants!

 

Henry

Baking in VancouverBCCanada

henryruczynski's picture
henryruczynski

M

Here is a recipe from TFL that you can compare to yours.

 

http://www.thefreshloaf.com/node/33346/croissants-buttery-heaven

 

I personally would use a medium strength bread flour and increase the sugar to 70 gms for this recipe, but that’s me.

Now, this is just for comparison. I’m sure the flour, water milk and butter are different from what we are using, so adjustments will have to be made.

 

Now, if you go to Google and type in:

ciril hitz croissants

 

you will see this:

 

Baking Artisan Bread: 10 expert formulas for baking better…

 

A lot of pictures for you to look at that hopefully will be of help to you.

 

I think you are rolling out your dough too thin.

¨        4mm or even 6mm would be best.

 

I’ve always found that making croissants at home to be difficult so keep trying

and if they don’t turn out the way you want, make bread pudding from the croissants.

 

Henry

Baking in VancouverBCCanada

maha.khairy's picture
maha.khairy

Thank u Henry comment was very helpfull  , I cheked the recipe and I will try again today hopefully it will be better this time