How can I know the dough for croissants proofed" correctly? And how can i know when its over or under proofed?
I've seen videos and posts here that swear by 2 even 3 hour proofs. Personally I do about one hour. It all depends on your bulk timing, temps etc but generally I think you just have to pick a time between one and 3 hours and see what works for you over repeat tries. The signature of an overproof croissant is a flat croissant. You know you proffed well of the final cross section is really bulb-like in shape. As a side note I am a big believer of always err on the side of under proof then I compensate by using a higher oven temp to push the tighter dough. I would say try 1.5 hours and see how that goes. I'm happy to help on each bake ;)
Thanks for your answer!
Thanks for your predisposition!
Greets from argentina
They should feel bubbly, jiggly, and poofy. The timing depends on many things, so it's better to go by the look/feel. Good luck!
I will take your advices! Thank u very much
Greets from Argentina