Hollow croissants.
Second attempt at making croissants. What did I do wrong this time?
To give some context:
Recipe:
280g bread flour (I used 12% protein)
100g plain flour (I used 10% protein)
40g sugar
6g salt
30g fresh yeast
30g egg
75 ml milk
95-110 ml water
40g room temperature unsalted butter
185g cold unsalted butter (I used 84% fat)
1 tour double + 1 tour simple.
1ts BATCH: proofed at 27C° for 1 hour ( I have no idea what happened with the first batch, maybe the yeast that I used was too strong, they were getting too puffy I was afraid they were going to overproof, so I decided to bake them (they passed the wobble test.)
1st batch baked at 220C° (430F°) for 24 minutes.
2nd BATCH: proofed at 27C° for 1h:30 minutes they didn't get as big as the 1ts batch (they passed the wobble test.) baked at 220C° (430F°) for 24 minutes.
And to clarify, they're the same batch proofed and baked at different times. (couldn't fit them in a single pan.)
Kat,
Your pics show that longer proofing increases the total dough mass. I have proofed as long as 2.5 hours, though at 24 dC (75 dF). I include a bowl of very hot water in the proofing oven to mitigate drying out the dough.
FWIW, I have also stopped baking at such high temps. I have been getting best results with 15 minutes at 190 dC (375 dF), then 15 minutes +/- more at 175 dC (350 dF).
Good luck. May your croissants always make a crumby mess of your shirt.
phil