The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Croissant tunneling

creampuff's picture

Croissant tunneling

Any ideas why I’m getting swirlies in my croissants? 

suminandi's picture

You must get all the dusting flour off when you fold layers and also when you roll up and apply some gentle pressure ( don’t go crazy with that, though)