The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Croissant 2018

robbykorver's picture
robbykorver

Croissant 2018

Happy new year from italy.

 

Today I try for the fourth time of my life to make croissants.

I use the recipe of the master Txfarmer: http://www.thefreshloaf.com/node/22677/poolish-croissant-pursuit-perfection.

These are my results:

What I ca do in order to have a more open crumb?

 

Thank you.

MichaelLily's picture
MichaelLily

Proof them longer during the final proof. The lamination looks fine. They should proof at room temp for several hours, and be puffy and perhaps double the original size when they are ready to go in the oven.