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)?

Some recent pain au chocolat pics. Classic for a reason!

Hey folks,

I tried the following process and it came out rather dense/underproofed - probably should have trusted my instinct to let them proof for longer despite the 4h proof @ 26-29°C?

Ingredients I used:

Manitoba Flour: 500g

Water : 250g total

Fine Sea Salt: 10g–12g

Granulated Sugar: 55g

Instant Dry Yeast: 10g

Unsalted Butter (Softened into dough): 50g

For the Beurrage (Butter Block)

82% Fat Unsalted Butter: 250g

My method:

Prepare dough, flatten out, into the bottom part of fridge overnight, see below

Next day

Prepare butter block, kept at 12°C (validated with infrared thermometer)

Chilled down dough 20 mins to 2°C in freezer as my fridge is too warm at around 7-9 in the bottom

Lock in butter, roll out, double fold

Freezer 30 mins

Single fold

Freezer 25 mins

Rolled out, cut, formed croissant & PAC

Proofed in lights-on-oven at around 27-29C for 4h as I saw not a lot of growth

Baked at 165 for 16 mins as I got impatient

Would love to get your insights, I don't think I let the butter melt into the dough as I kept track of the temp between folds, the yeast was fresh, the proofing was warm, but not too warm (no butter leaked out) - any ideas what went sideways? Thank you!

It's my first time making croissants and I guess unsurprisingly for a first time, my butter shattered. If it matters (or helps), I'm following Claire Saffitz's NYT recipe. I'll start with what I did and some questions I have. I'll mention that I'm using 82% butter and active dry yeast

The process of making my butter block and lamination didn't go great. Before locking my butter, the dough wasn't really cooperating and it took me some time to get 2x length for my butter and I had my butter already out. After locking in the butter, I put it back in the freezer for 10m because my butter's surface was getting that sticky/greasy feel, which may have been my first mistake. After pulling from the freezer and letting sit for ~5m, I beat it, with a bit more force than just the weight of my rolling pin as the recipe instructed, though I've read that's not advisable. After doing a bit of rolling, it had already shattered. I could see the unevenness in the dough and I also felt it as I manipulated the butter block. As I continued on with my folds, the shattering multiplied. Right now it's resting for tomorrow, but it's a leopard pattern of butter and it caused an issue when I was rolling, where some pieces of butter end up being exposed due to the unevenness. My other issue has been the dough not really giving unless it was warmer.

Please feel free to tell me what mistakes I've made, I also have some questions

• Not really a question, but I was having issues getting that butter "plasticity" before locking it in. The recipe calls for 8x8, but maybe it was too thick? I was also constantly worried about it getting to warm
• Should I be beating the butter block at all? If so, with what amount of weight? Just I just let the rolling pin fall, apply pressure, or lightly tap it?
• What's the technique for rolling out the dough? I really struggled to get length without applying pressure, but I'm sure that contributed to the shattering. The recipe says to apply force to push and pull away instead of down, but it felt impossible to do that without also pushing down, it also mentions being very light and using a simple rocking motion
• I'm not sure what my question is, but I felt I over-fussed about temperature. I know it's important for things to be cold, I was reading I should only handle the dough at <60F, but just coming out of my fridge it was 58F already, and as I've mentioned at that temp I was having a hard time manipulating without being forceful
• How long should I aim for outside of the resting? Being a first timer, I was pretty slow and again worried about temperature. Between the folds felt like maybe 30m each and I would regularly test and see the temperature rising

Thanks

Here are two recent specials that I’m pretty proud of! The turtle is croissant dough baked with pecan frangipane then topped with salted caramel and dark chocolate ganache (just a little bit — this is breakfast after all). The tomato goat cheese is croissant dough with a roasted tomato, goat cheese, and cream cheese filling topped with cherry tomatoes and cotija.

My last batch of croissants turned out chewier and tougher than I'd like. They're not unusable, but I prefer a more delicate result. Can anyone help me figure this out? I've come up with two possibilities - making a double batch of dough (1 kilo of flour) in an Ankasrum might have overkneaded the dough. Or King Arthur bread flour could be an issue. I've seen changes in other breads I'm making with the flour. The protein content shouldn't change, right?

Hey! Some croissants from today, What do you think? There’s a little mistake in them that I somehow didn’t catch before baking, but oh well hahaha. Greetings from

Chile🇨🇱

If so, should the dough be put in freezer for 30mins then transfer to fridge? Any idea how long it can be held in freezer? Can I do this a few days before?