April 2, 2021 - 2:49am
Collapsing while baking
Hi.. Everyone! I've been baking croissants for about 2years and this is the only thing i can't figure it out.. Will you suggest me to make it better
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Collapsing while baking
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A crumb shot would be very helpful but the usual cause of oven collapses is that the final proof was too long,the gluten was too stretched/degraded and when bubbles expanded in oven heat, the walls collapsed before the heat could "set" the strands
Thank you so much for your kindness.. And can you give some ideas about how could i control too much stretching of the gluten..? Please