Yet another croissant post
Ah Croissants, how you perplex me.
I'd be massively grateful for some diagnosis on my croissant crumb. After a couple of attempts I feel I've got the layering but the large air bubbles evade me still.
The photos are actually from a batch made with pastry flour so the low protein could be the problem - they didn't rise at all really during proofing.
I've been getting similar results with AP flour though and when I use Central Mills Artisan Bakers Craft I seem to get too much gluten even if I don't knead, with bubbles all over the place during rolling.
I could share my whole process with you but don't want to bore everyone. Plus for all I know the fault is obvious from the pics.
Thanks in advance