April 16, 2022 - 12:00pm
Need help with my croissant.
First attempt at making croissants. I have no idea what went wrong. Light, flaky, and very delicate on the outside, but dense in the middle. What do you guys think? Does it look underbaked or underproofed? The recipe instructed me to bake them at 200°C for 19 minutes, but they were getting too dark. They did leak out some butter while baking (probably 2tbsp). What do you guys think? Should I try baking them at a lower temp?
Recipe:
500g Bread Flour
50g Sugar
10g Salt
250g Milk
100g Soften butter
10g instant dry yeast
250g Unsalted butter for lamination.
(proof them for 3 hours at 26°c)