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Croissants changing shape while baking

Jbaker's picture
Jbaker

Croissants changing shape while baking

Hi ,

As you can see my croissants lose shape while baking.

I bake at 210 c in a deck oven and lower it to 180c after 5 mins.

200c in a convection oven and reduce d same way after 5 mins.

How do I maintain the shape of the croissants while proofing and baking. 

Why do they unravel . 

 

kendalm's picture
kendalm

When rolling them.  You may have some excess flour on the dough surface.  Try applying a thin layer of water to the dough to help bond the rolled dough.  More curiously, how did you get that to balance on your thumb ? 

Jbaker's picture
Jbaker

Hahha! I dint balance it. It waa kept on d counter top. I just turned it to get a better click.

Will try spraying some water before rolling next time.

Should I roll it to 4mm? Usually I do 5/6 mm. Is that too thick? 

Also should I roll it tightly or loosely? Any advice is much appreciated.

Thanks so much for replying.

kendalm's picture
kendalm

From experience I say rolling tighter is better but you'll have to Guage the pressure by looking at the cross section with some test bakes.  If you see large gaps in the crumb that can happen if the sheet doesn't bond when you roll them up.  Ideally though the surface should be a little tacky which is why I suggested a bit of moisture to ward off dryness.  As for thickness 4mm is about the thinnest IMHO and 5-6 is just fine.  It really depends on what works for you.  A 4mm sheet will generally get more steps (up to 7) but takes a little more practice.  Thinker sheets tend to produce a 3 or 5 step croissant.  Yeah I figured the thumb illusion but couldn't resist being cheeky ;)