The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Croissant Baking issues

Awilsonvn's picture

Croissant Baking issues

Hello if anyone can help. my name is Amy this is my 3rd try with the 3-day recipe from . I have the laminating process down and have religiously controlled temperature to maintain butter as a solid while doing the folds. i did have one mistake i rolled out my last fold for the cutting process at 20x60cm instead of the suggested 20x110cm in the original recipe. This in turn gave my triangles (5in by9) a thick appearance. I proofed the raw croissants at 71F for 2hrs. At the 2:30hr mark my raw croissants had this spongy tearing dough appearance I assumed it was the yeast fermenting. I preheated conventional oven at 380f for 10minutes while my raw croissants were in a different room at 71F. I placed a sheet (used aluminum sheets) of them inside the oven and within first 5 minutes they looked like the picture posted above. Help!!! The flavor and flakiness was there when they finished cooking but the appearance looks as if they disintegrated. Also a medium size amount of butter leaked out during the baking within those 1st 5 minutes. Any suggestions?

breaducation's picture

There are a few things I would look at here. One is that your dough may need to be stronger before you start laminating. It looks to me like there wasn't much gluten development in your dough which could explain why the croissants broke down the way they did.

It's also possible that you did have good gluten development but at some point the butter melted into your dough and broke down your gluten. I think a lot of beginners underestimate how cold you need to keep things to maintain solid lamination. Keeping your dough just a few degrees above freezing is ideal in my opinion but it could depend on what kind of environment you're working in. Is it warm where you are?

Also, the butter leaking out suggests to me that the croissants were under proofed. 71 degrees for two hours sounds like a pretty short proof. You may need to proof for longer or at a higher temperature. You can proof as high as 82 degrees without melting your butter. The croissants should be pretty giggly if you shake the pan.

Hope this helps!

Awilsonvn's picture

Thank you sooooo much for your insight! It is warm but recently temperature drops to 54 at night I do most of my laminating outside. The recipe I followed said only knead for 3min when 1st incorporating all the ingredients to reduce gluten development until the laminating process where u need most of the elasticity. 

golgi70's picture

One says develop the dough and then laminate and others say to barely mix and let the dough develop during lamination.    I've had success making croissants both ways. The big question I have is what kind of flour are you using?

I've never seen croissants do that. It kinda looks like the butter ripped through the dough which would happen when laminating if the butter got too cold between turns.  you want the butter to stay pliable between turns.  If it gets hard it will shatter and rip through the dough.  

Finally the leaking suggests a problem with either underproofing or again the lamination.  

Croissants are tricky but totally worth figuring out

let me know your full process and maybe I can help more.



Nickisafoodie's picture

In the search box type in TXFarmer - this lady is highly accomplished in everything she bakes from bread to desserts.  She has several posts on croissants, worth a read and surely for bread and baguettes too!

lazybaker's picture

It looks to me like too much liquid was used in the dough. I add enough liquid until the dough forms into a ball & isn't sticky. The dough will be firm as cold butter. I prefer working with dough that's on the firm side. I used to have problems when the dough was soft and contained a bit too much liquid. The croissants ended up flat with the interior being too wet. 

You could also try cutting down on the amount of butter, too. Maybe omit about 1 to 2 tablespoons of butter.