The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Croissant help! Can't seem to get honeycomb finish

Thalia0503's picture

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  

kendalm's picture

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 ?

Thalia0503's picture

I proof them for 3-4 hours and bake them at 425f the first 5 Min then gradually lower oven 

ds99303's picture

Your dough is too heavy. Here's the recipe I use.  Measurements are in U.S. volume unless otherwise noted.


1 1/4 cups milk (use whole milk for best results and don't worry about warming it up.  I use it cold)

1 pkg. Active Dry Yeast (2 1/4 tsp.)

2 tsp. sugar

1 1/2 tsp. salt

360 grams all-purpose flour (flour is the one ingredient I always weigh)

Soften yeast in milk for five minutes. Stir to dissolve.  Stir in sugar and salt.  Add flour all at once and stir until dough comes together.  Don't knead. Cover dough and chill while you make the butter roll-in.


1 1/4 cups cold butter (I know everyone says to use unsalted but I prefer salted)

3 tablespoons all-purpose flour

Cream butter and salt together until butter is pliable but still cold.  Form butter into a rectangle about 3/8 inch or 1/2 centimeter thick.

Roll out the dough on a heavily floured surface so it's the same width as the block of butter but twice the length.  Be sure to flour your work surface heavily especially during the initial rolling out phase.  Don't worry about too much flour being worked into the dough since it gets brushed away when you fold the dough.  You'll find if you keep reusing the same flour over and over that very little flour actually gets worked into the dough.  Place the block of butter on one half of the dough and fold the other half of the dough over.  Seal the edges all the way around.  Give the dough two single turns (three panel folds like a business letter).  Be sure to brush away all excess flour from the surface of the dough before folding each flap over.  Excess flour interferes with lamination  Wrap and chill the dough for about an hour at this point.  Give the dough a third turn and then fourth and final turn after chilling the dough another hour.  Wrap the dough thoroughly and chill a minimum of four hours but preferably 8 to 10 hours.  The longer rest period gives better flavor.

Roll out the dough into a 10 inch X 20 inch rectangle.  Cut into 8 squares anf then cut each square into two triangles.  Stretch each triangle and roll up.  Place on baking sheets lined with parchment paper.  Curve the points inward.  Cover and let rise at room temperature until 3/4 of the way doubled.  This usually takes me about four hours.  If croissants seem to be drying out, cover them with slightly damp paper towels.  If they start to smell like beer, it means they're overproofed.

Preheat oven to 425°F.  Brush croissants with eggwash (1 egg mixed with a teaspoon of water.  Bake 12 to 14 minutes.