The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dude help

juanfratt's picture
juanfratt

Dude help

How can I know the dough for croissants proofed" correctly? And how can i know when its over or under proofed?

kendalm's picture
kendalm

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 ;) 

juanfratt's picture
juanfratt

Thanks for your answer!

Thanks for your predisposition!

 

Greets from argentina

Saludos

Elsiebake's picture
Elsiebake

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!

juanfratt's picture
juanfratt

I will take your advices! Thank u very much

Greets from Argentina

Saludos;)