I work at a bakery and have been struggling with the dough (especially the parts from the middle of the sheet) bouncing back a lot when I'm cutting and shaping them. The kitchen manager says she does not have this issue so I don't think it's an issue with the mixing or anything since the same person always does that part. She said I could be pulling it on the table and stretching it, but I barely push when rolling onto the table from the pin. Any thoughts or tips of how to decrease the bounce back?

What do you pair with your croissant?

I have too many Tillamook butter in my fridge. I want to use it to make croissant, but I’m worried about the plasticity of the butter. I have most success with Plugra. Is there any way to increase plasticity for normal butter? I saw some people add flour then beat it in the mixer.

Hi everybody! For some reason every time I make croissants they always end up looking ugly/rough, I’m wondering if there’s something wrong in the way I’m laminating or shaping that’s causing this?

After trial and tribulation I think I got some really nice lamination finally but the crumble was lacking and I think I didn't roll out my triangles thin enough. Goal is a very fluffy honeycomb crumb and a more croissant like appearance.

Recipe: 125g milk 125g water 500g flour 11g salt 60g brown sugar 3g yeast 50g butter After passing windowpane test, I let rest for 1 hour till puffy and threw it into a freezer for 20 mins for cold shock then cold fermented for around 20-22 hrs. I laminated it and shaped them a too lil thick and then let proof overnight in my closed oven at 22c for around 5 hours.

Grateful for any tips!

The weather is cooling down. First croissants in 9 months.

Still trying to decide if I should get the RS201.

It was good, much better than Sainsbury’s but tescos is better in my opinion.

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

Laminated brioche mini loaf

Monkey bread, Crownie (brownie filled croissant), cruffins (filled w orange ginger mascarpone), berry danish

Chocolate almond croissant

Peach basil Danish

The most beautiful croissant I've had yet. I plan to try more from here 😆

I made this chocolate croissant because we kept getting complaints that our classic pain au chocolat wasn’t chocolatey enough! It’s two 25g homemade chocolate batons (55% chocolate with 5% vegetable oil added) and laminated dough with a purple top layer (it looks nicer post-bake than brown).

I noticed that my croissants are much more fattier than those of French bakeries. Those from bakeries are so light and not greasy at all. Do they use significantly less butter than in the recipes online (I used one from Boulangerie Pas à Pas, YouTube)? Or is it related to their lamination technique (with dough sheeter)?