July 5, 2020 - 2:20pm
"correct" crumb?
I made croissants for first time and this is what a got.
I think my main mistake was forcing the dough, then I broke the layers. Idk, oppinions?
In the others the crumb came out closer like there is not any butter and others more separated.
Any advices?
Two different samples!
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Looks under proofed. did the dough double in size before the bake?
Nop, it's very cold here. 1 hour 30 minutes had passed and it was late, so I started cooking them.
Is that the mistake? and not the laminate?
some place to make them lift? Any trick to know when they proofed? Beyond visuals...
Looks good ! - it's probably the la. mination as you suggest - that is keeping the layers separate. That just takes practice. As a hint, there are several ways to begin the process. One very popular way is to place the butter slab in a diamond configuration on the dough then fold the corners over completely encasing the butter. On the other end of the spectrum is to fold half the dough over leaving 3 open seams (see the way bruno does it - https://youtu.be/2OAUM0MRgQw?t=146). Reason I bring this up is that this method let's you see what's happening as you laminate whereas the other method hides everything. Since it's really critical to have the butter and dough at their respective temperatures that ensure like malleability, you wont gain much advantage by totally encasing the slab. So the recommendation is to start with open seams and build up confidence that way to the point that you know the separation consistent - as an example - http://www.thefreshloaf.com/node/54781/lamination-question-croissanteurs
Thanks! I will take all what you said!
Thats a very usefull tecnique for rookies!