October 25, 2017 - 12:30pm
Croissant help! Can't seem to get honeycomb finish
Hello everyone,
I have been working on my croissant and laminating for some time now and I still can't seem to get that honeycomb finish, as you can see in pics, is there any advice tou can give me can't seem to find the reason why since I do 3 folds, any tips or help is deeply apreciated!!! Thanks.
ps: I have been testing with 2 recipes 1 using the flour bakery book croissant recipe and the second a french recipe I found online which is:
500 gram flour, 12 grams salt, 60 grams sugar, 30 grams yeast, 100 grams soft butter,240 grams milk
and for the lamination 250 grams of butter
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Get more space between the layers ? Im struggling to,get any separation so this looks great. At this point im beginning to think i should boost the oven a biit as i know when baking bread my oven runs cool compared to the temp reading and i also noticed a rise and fall effect. Not knowing too much about how laminates perform i do know that bread spring os very sensitive to final proof amd initial blast in the oven. How long arw you proofing and how hot is your oven ?
I proof them for 3-4 hours and bake them at 425f the first 5 Min then gradually lower oven