The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Big gaps in Croissants

moonlight_bake's picture
moonlight_bake

Big gaps in Croissants

Hi all,

I'm currently in the pursuit of the perfect croissants but for some reason the finished products all have tight crumb in the center and big holes around. I thought they were overproofed and have tried to bake them sooner but they continue to look like this. Any advice? Halpp me!!

 

 

 

Thanks!

suminandi's picture
suminandi

Could there be excess flour on the dough sheet when you are shaping? Overall, the proofing looks right. 

moonlight_bake's picture
moonlight_bake

You are so right that the gap happened because the dough was very dry so the layers did not adhere to each other! After I sprayed water on the dough before rolling, the gap disappeared! Now the new question is, how do I keep the dough from becoming dry? I wrap them up in plastic wrap but it seem like it didn't help. Although to be honest, I keep the hydration level of the dough pretty low at 50% so the dough is prone to become dry.