u/EmpericalInfo

My crossiants deflated

Hey everyone, i pulled my crossiants out of the freezer last night and when I arrived to work they were still a little under proofed so I place them into a proofer. I baked them at 200*C for 8 minutes then 165 for 8 minutes. What’s the issues with them collapsing?

u/EmpericalInfo — 8 days ago

▲ 4 r/breaddit+1 crossposts

Are you able to freeze salt bread (including the butter) after the first proof?

So mix -> shape into balls -> short proof (12 minutes) -> shape with butter included into rolls then freeze?

Can they be dealt just like a croissant? Does the flavour change?

reddit.com

u/EmpericalInfo — 25 days ago