Croissant shape is weird!
Hello TFL community, I have been lurking here for quite a while without posting anything since at least one person have already asked the question I wanted to ask. But it seems that I’m the only one who has been having problems with croissant shaping.
As you can see below, the croissant shape is too weird. What I don’t get is that they look fine after shaping, and I’ve used the same measurement for several different batches, they have only been looking weird for the past 2 batches or so. And they look okay before baking, they look worse after baking *sob. I normally do 8 cm width by 36 to 40 cm length with 3-4 mm thickness. I love the many level of rolls, which explains the extra length.
Any advice, input, insights are greatly appreciated! I will try to post to shapes before proofing the next time I make croissants. Thank you!