Croissant Deck Oven issues
Long time lerker here!
I am having some issues with baking my croissant off in our deck oven.
We produce the croissant over three days
day 1 mix and chill (12 hours)
day 2 laminate, shape and chill to 0c
day 3 proof and bake
However the last step is letting us down and after repeated efforts to manipulate our baking times we are still at fault.
I use a deck oven for baking. (cant afford a fan oven yet!) Each deck is 3 trays wide and 2 trays deep.
Our bake time is 26 minutes. our croissant look lovely about 10-15 minutes in. puffed up and risen very well. however they often slump and flatten out losing all luster they had mid bake.
they enter at for 210c top/bottom 70/30
then drop to 190c for the rest of bake
has anyone had success baking pastries in a deck oven?