The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Poor rise while proofing croissants.

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Grenage's picture
Grenage

Poor rise while proofing croissants.

Hi there,

I've not made bread with shop yeast very often, in fact I've probably made under 20 non-sourdough loaves; still they have all risen as quickly as one would expect.  I am however having massive problems with getting proofing croissants.

After seeing one of Txfarmer's posts on croissants, I figured I'd give them a go - the recipe and steps are great, and I've not had any problems with the handling or other details.  All goes well until I roll them and leave to proof, they just will not rise at all.  They rise in the oven, and the small amount of yeast in the poolish does develop as desired, so I know that the yeast is not dead.  I have been using Allison dried active yeast, and the proofing temperature was 18-20C; proofing duration has been as long as 6 hours.

So either the yeast is not ideal for the purpose, or I am doing something very wrong.  Not that the results haven't been good, but the lack of proofing is really hampering a more open construction.   I beg thee, veterans of baking - spare my sanity.

vtsteve's picture
vtsteve

Txfarmer is using an osmotolerant instant yeast; the Allinson is a normal ADY. Osomotolerant yeast is bred to work in a high-sugar environment (which draws water from 'normal' yeast, slowing its activity). You would need 5.77g of ADY to equal the 3.55g of osmotolerant in Txfarmer's formula, according to breaducations's yeast converter:  http://www.abreaducation.com/yeast_calculator.php

Grenage's picture
Grenage

Ah thank you, I didn't realise it would make such a difference - that'll teach me.  I'll have a scout around for some here in the UK, but looking online, I think I might struggle.

MANNA's picture
MANNA

SAF GOLD instant yeast, you shold be able to find that over on your side of the pond.

Grenage's picture
Grenage

I'll have a look around, thank you kindly!