Getting more defined lamination
Hello everyone :) I’m looking for some advice on how I can achieve more defined layers on my croissants. As you can see in the first photo my layers stick together between the shoulders.
I’ve been developing my own recipe and I’m proud of how far I’ve gotten, I just wish I could get this last detail right.
Recipe:
60% AP flour (Central Milling ABC)
20% Bread flour (King Arthur)
20% Whole wheat flour (King Arthur Golden Whole Wheat)
Total protein = 11.8 %
62% Hydration (water + milk)
10% Sugar
4% Honey
10% Butter (in détrempe)
2% Salt (Diamond Crystal kosher)
0.8% SAF Gold yeast
50% Lock-in butter
Process:
- I use Kerrygold lock-in butter
-I laminate using a manual sheeter
-I reserve 90 g of dough to use as a skin during final sheeting
-Dough temperature is 2 to 4°C, butter temperature is 15°C at lock-in
-French lock-in with one double fold and one single fold
-30-minute refrigerator rest after the second fold
-Final dough thickness: 4.5 mm
-Triangles cut to 10 × 30 cm and gently stretched to 10 × 36 cm
-110 g per croissant
-Proofed for 3.5 to 4 hours at 27°C and 80% relative humidity
-Egg wash applied using a spray bottle
-Baked at 190°C for 18 minutes in a convection oven
Please let me know if anything stands out that might explain why my layers aren’t as defined :) I will attach additional photos in the comments. Thank you very much 🙏🥐