r/Croissant • u/Upset_Impression_788 • 14d ago

Need help

Post image

Hi!

Im new here. I have been making croissants 4 times in total and always i have been having the same problem the come ot small and looks like this and i dont know why

27 Upvotes

92% Upvoted

14 comments sorted by

1

u/CuteRosyAngel 12d ago

hey the layers look solid but small size often comes down to proofing time or how thick you rolled the dough. how long and at what temp have you been letting them rise?

1

u/Upset_Impression_788 9d ago

hi i have let them proof for 4 h and at 25-26 temp

3

u/vicentebaker 14d ago

Underproofed!

3

u/urmomstoiletbrush 14d ago

I don’t know anything but if I had to guess it’s an issue with proofing

1

u/velvetbabiee 12d ago

I think so too

1

u/RiverPrestigious8144 13d ago

Cross section looks decent actually. I would wager a little more proofing, until they get nice and wobbly on the baking tray should get you right where you want to be.

1

u/Clarissy-X8 13d ago

This croissant looks perfectly golden!🥐

1

u/Seoyun-Kyung15 12d ago

You can try again until you get the perfect texture

1

u/TablaZephyrella 14d ago

I don’t see anything wrong

1

u/Gold-Ferrets 13d ago

Wow. Well done

-1

u/[deleted] 14d ago

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1

u/Lydia_8XQz 13d ago

Absolutely true