The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Croissant breaks in fridge

zonts's picture

Croissant breaks in fridge

Need some help with regards to retarding-proofing, I am trying to get fresh croissants in the morning however my shaped croissants always end up breaking when I leave it in the fridge (around 5-6 degree) overnight before I can put it in the prover for proofing the next morning. Any ideas why it does that?

suminandi's picture

Were they covered with plastic wrap? They look dried out.