The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

From great lamination to crappy rise (boohoo)

kendalm's picture
kendalm

From great lamination to crappy rise (boohoo)

One thing you can rely on in baking is disappointments especially in the wake of progress.  Last week I was ecstatic at seeing my croissants showing semblance of good structure.  So going into the next bake I am sure I can improve.  Take extra special care in lamination (note the profile, this is so far the nicest profile cut I have produced) but come bake time I can see but minute 2 or 3 they juat aren't getting the oomph needed to really puff the inerds - as is shown in the snapshot - dangit ! 

 

Comments

kendalm's picture
kendalm

In retrospect I am pretty sure this is a symptom of too low oven temp.  Last week I boosted to 450f and spaced out this week at 415f.  I know my ovens internal runs low and considering this batch (method-wise up to bake) was mostly identical, I think this is testament to thr importance of the oven 'kick'