The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dropping croissants

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Fromscratchpatisserie's picture
Fromscratchpati...

Dropping croissants

Hey guys

Needing some help if anyone has any ideas.im struggling with the final bake of my croissants and am tryrig to work out what could be the issue.. Lamination is good buflooding proving, can see the strength is not there andcroissants aren't holding up. Then in baking, it can look like an imaginary tray is siting on top of the croissant and not allowing to hold its own shape. I've even underproved the croissant to see of this helped but even tshow struggles to hold its shape. 

 

Any thoughts??

Jonny

yy's picture
yy

Hi Jonny

could you post some photos of the outside and a cross-section of the croissants? That would be very helpful in figuring out what might be the problem. 

Fromscratchpatisserie's picture
Fromscratchpati...

Hey thanks for the quick response.

Have a look and see what you think.

 

Cheers

Jonny

 


lazybaker's picture
lazybaker

I think it's in the mixing process and the amount of dough and liquid used. During the mixing stage, you want to mix the flour and liquid until you're able to form a ball of dough but don't knead it too much.  The dough shouldn't be sticky. Slight sticking is ok with a light dusting of flour. If gluten makes it difficult to roll during later stages of lamination, then let the dough rest for a few hours in the fridge.

I think the dough had too much liquid. That's why the structure of the dough collapses and is rising sideways, not up. The dough needs to be more firm (as firm as the cold butter).

The ratio of flour to liquid to butter I find that helps is 15 ounces of all-purpose flour to 1 cup of warm water to 1 cup of unsalted butter.  I get good flaky texture. Too much dough beyond 1 cup of butter, then the pastry lose the flakiness and become soft. Too much butter, the pastry end up too crunchy and greasy.

Proofing is best between 75 F and 80 F. 

And be sure to bake thoroughly during the rest of the baking time. I made a recent batch and took out too early. The croissants ended up collapsing because the insides were still wet and underdone. I also think I didn't let them proof enough either. I guess the dough inside didn't rise enough. Proofing can be as long as 2 hours or more, depending on the room tempature (I don't have a proofer). Make sure they're really puffy before baking. Also, enough proofing time will lessen the butter melting and pooling in the tray. If the butter is too cold and goes into the oven, the butter tends to melt instead of evaporate and steam. I preheat the oven at 475 F and bake for 5 minutes and then lower the oven temperature gradually to 350 F and bake until they're golden brown.

Yerffej's picture
Yerffej

Croissants are one of those things requiring first, a very good recipe and secondly lots of experience and attention to every little detail.  It is impossible to comment on your croissants without a complete recipe and details of the technique along with the ingredients used.  Type of flour, butter, etc. etc.

Personally, I would not proof a croissant anywhere near 80°F as this is asking for trouble and failure.  65-70° would work much better.

Jeff

thomaschacon's picture
thomaschacon (not verified)

Rose Levy Beranbaum's solution to the falling croissant is to place a dough ball (made from the scraps of croissant dough) in the center of the croissant.

"Use the scraps to make 16 to 18 balls the size of green grapes, about 4 grams each...Place a triangle [of croissant dough] on the counter with the point toward you. Shape one of the scraps into a 1 1/4" (3 cm) long football and place it at the base of the triangle. Roll the base over the scrap of dough...[and proceed to roll the croissant.]" Pie and Pastry Bible, p.480.

 

tn gabe's picture
tn gabe

So a stab in the dark here, but I'm guessing:

Hydration too high / Protein too low - Either too much liquid or too much liquid and you're using all AP maybe?