September 1, 2017 - 1:44pm
Why do my laminated dough layers separate?
My croissant layers visibly separate and slide around. My theory is that I'm either overproofing or my dough is getting too strong during the rolling process. Has anyone else seen this?
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From my experience it is issues for croissants come as you do the layering. Could be a few things though, what sort of butter are you using?
and perhaps a crumb shot?
don't you WANT you laminated dough to be lovely and flakey? the best croissant I ever had had layers that kinda slipped around.
I think it looks fabulous, and probably tasted great as well!
https://www.instagram.com/p/BXSeCfvnafT/?taken-by=fupjack
DIfferent bake, but you can see the layering/slipping. I guess I can figure out if it's overproofing just by making croissants and baking sooner than I think necessary. And eat my mistakes.
Guess I won't be seeing any bread-porn :( From what I can see in the first post pic, it looks good...
I shouldn't participate in an image service that builds walls.
My good results: http://shiningsilence.com/mycroissants.jpg
Workplace results: http://shiningsilence.com/croissants.jpg
It might just be a little colour is needed. Your's could use more and the shop's could use a touch less in my humble whatever. Photos are always a little difficult with colour. The browning defines the edges and that might have more to do with oven temp/time and what's smeared on the surface before baking. What about the thickness of the "glaze" or timing of its application?
I have been brushing on whole egg mixed with salt to make the proteins break down. Doing it at start and at end of rise would probably get me a more even coat.
I have noticed my oven could brown things a little bit more. I have tiles on the bottom and have been setting pans right on those tiles for maximum heat, but that's probably the reason for some lightness.
combinations but my favourite for fast and good colour is equal parts yolk and oil. Pinch of salt and sometimes a pinch of sugar or malt.