The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

croissant improvement

lawrencesearle's picture
lawrencesearle

croissant improvement

ok so a couple tries later and the lamination I feel is much more precise (12 folds in total).

A 2:1 mix of strong 00 flour (I use for pizza) and all - purpose flour, 60 % hydration dough, 1.5 % yeast, 2 % salt, 12.5 % sugar, I didn't use egg milk or butter in as i thought thiis might make the butter less mixable with the dough. I ferment over night in the fridge before encasing the dough the next morning, purposely not develeping much gluten when i make the dough kneading much less then i would for bread.

The beurrage is 50% the totalweight of the flours

It is a bit warm at the moment in my kitchen, temperature ranges from about 22 to 25.5 over the 2 hours I was proofing in the oven (turned off!) with a small tray of hot water to create some steam (not enough to increase the temperature of the oven.

They roughly double in size and I preheat oven to max and then turn down to 200 c once i put them in.

very small amount of butter leakage during baking.

 

Like I say lamination I think is much improved I can see clear layer after shaping but I want to achieve that honeycomb structure https://www.google.com/search?q=dominique+ansel+croissant+recipe&rlz=1CAKSOU_enGB869&sxsrf=ALeKk01C0L7fStYYzY0GPyQDSwoRECgKOw:1586721763935&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjm2eKY1-PoAhWVh1wKHTkeCiQQ_AUoAXoECBAQAw&biw=1366&bih=641#imgrc=aQZosx6Au7elgM

which im not far off but still not got it

 

my guess is shapping? or dough recipe or proofing (perhaps over proofing now?)//www.google.com/search?q=dominique+ansel+croissant+recipe&rlz=1CAKSOU_enGB869&sxsrf=ALeKk01C0L7fStYYzY0GPyQDSwoRECgKOw:1586721763935&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjm2eKY1-PoAhWVh1wKHTkeCiQQ_AUoAXoECBAQAw&biw=1366&bih=641#imgrc=aQZosx6Au7elgM  which im not far off but still not got it    my guess is shapping? or dough recipe or proofing (perhaps over proofing now?) struture (honeycomb?)

lawrencesearle's picture
lawrencesearle

ok so a couple tries later and the lamination I feel is much more precise (12 folds in total).

A 2:1 mix of strong 00 flour (I use for pizza) and all - purpose flour, 60 % hydration dough, 1.5 % yeast, 2 % salt, 12.5 % sugar, I didn't use egg milk or butter in as i thought thiis might make the butter less mixable with the dough. I ferment over night in the fridge before encasing the dough the next morning, purposely not develeping much gluten when i make the dough kneading much less then i would for bread.

The beurrage is 50% the totalweight of the flours

It is a bit warm at the moment in my kitchen, temperature ranges from about 22 to 25.5 over the 2 hours I was proofing in the oven (turned off!) with a small tray of hot water to create some steam (not enough to increase the temperature of the oven.

They roughly double in size and I preheat oven to max and then turn down to 200 c once i put them in.

very small amount of butter leakage during baking.

 

Like I say lamination I think is much improved I can see clear layer after shaping but I want to achieve that honeycomb structure https://www.google.com/search?q=dominique+ansel+croissant+recipe&rlz=1CAKSOU_enGB869&sxsrf=ALeKk01C0L7fStYYzY0GPyQDSwoRECgKOw:1586721763935&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjm2eKY1-PoAhWVh1wKHTkeCiQQ_AUoAXoECBAQAw&biw=1366&bih=641#imgrc=aQZosx6Au7elgM

which im not far off but still not got it

 

my guess is shapping? or dough recipe or proofing (perhaps over proofing now?)

semolina_man's picture
semolina_man

Looks fine to me.  Possibly overproofed.  Try less fermentation and proofing time, or lower fermentation temperature and room temperature (countertop) proofing.