The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yet another croissant post

sangak's picture

Yet another croissant post

Ah Croissants, how you perplex me.

I'd be massively grateful for some diagnosis on my croissant crumb.  After a couple of attempts I feel I've got the layering but the large air bubbles evade me still.

The photos are actually from a batch made with pastry flour so the low protein could be the problem - they didn't rise at all really during proofing.

I've been getting similar results with AP flour though and when I use Central Mills Artisan Bakers Craft I seem to get too much gluten even if I don't knead, with bubbles all over the place during rolling.

I could share my whole process with you but don't want to bore everyone.  Plus for all I know the fault is obvious from the pics.

Thanks in advance

PaddyL's picture

After shaping and before baking, you need to let them rise a good 3 hours or more, until they're big and puffy.

golgi70's picture

Well pastry flour is certainly a problem for croissants.  You actually need some strength in croissant dough to hold the layers.  Pastry flour is way too weak.  In fact I aim for bread flour when making croissants.  As for the bubbles maybe a little more description of your process would be helpful for a remedy.  

Are you chilling your dough sufficiently before beginning the lamination?  

I'll await some more details and see if we can get it figured out for you.