▲ 3 r/Croissant
Help !
Can someone please help provide pointers and tips why my croissant turned out like this.
It is a little bit flat, does not really spring and no honeycomb.
For flour I am using:
75% KA All purpose flour (11.7%)
25% KA Bread flour (12.7%)
Proofed for almost 4.5 hours
Baked at 385F for 5 minutes then 345F for 13 minutes
u/doppio_overthinker — 13 days ago