r/Croissant

long time lurker, first time poster.

i've been doing croissants for about 6 months or so now at my job. they initially started out great, but in the last couple months or so i (and the other baker we have) have been running into issues with tearing when proofing. sometimes the tears are only visible after proofing and sometimes they're visible after pulling them from the walk-in. in the pictures i've attached, they've been proofing for about 1.5 hours. shaped from different patons with slightly different techniques when laminating, similar outcome with the croissants though. all other pastry turns out fine, just these are tearing.

Hello all, I’ve been trying to refine my croissant baking lately and wanted to share my latest batch. For the love of god I could not get these guys to proof properly. They were kept at 77 for about six hours (checking every hour). And they just never got there. I pulled a couple apart and the layers were there but the crumb was very obviously not developed. Please help!!!!

I over proofed em a bit and let them go 5 minutes too long but so proud of the end result!!! Used Claire Saffitz’s recipe and the total preparation was around 16 hours. So worth it

I’ve been seeing all the cromboloni posts all over social media but I don’t have the moulds 😭

Pistachio / Strawberry Cruffins (croissant muffins) filled with flavoured crème diplomat and dipped in white chocolate. 100% hand laminated.

Apologies for the cross section photo; my phone camera decided to over expose and white it out but my the time I had realised I had eaten it! Sorry 😂

Apricot confit and vanilla ganache

I have been nerding around with croissants for a few years now. Home baker. I formulated my own recipe after much trial & error. Happy with this batch.

I put a lot of effort into these and am a bit dissapointed in the results. To be fair: I'm fighting the elements, it's been 80F (27C) in my apartment all day due to the heat wave out now.

Despite only mixing the detrempe for three minutes, I still had issues with the dough fighting me on the final roll out. I let the dough rest for an hour before the final roll, and did five rounds of rolling out, with 20-30 min in the fridge in between each roll. Still, though, the dough did not want to get thinner than 6mm. I use King Arthur AP flour for reference.

I let it proof at 80F for 3 hours, yet I still had some butter leakage in the oven. Would love some guidance, if anyone has any

Tasted good but I miss the flakeyness

I made pain au chocolat today. No crumb shot because I’m gifting these to friends, but I think it looks pretty good. I used u/charonill recipe 😊 Done by manual sheeter RS101, Plugra butter, KA flour! I baked these at 400F for 5m, then dropped it to 350F and baked for 24m. This temperature works best for me, but each oven is different.

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 🙏🥐

It's not pretty at all, and there are only 8 layers but oh boy, i enjoyed every bite of it 😁

Followed the recipe here: https://youtu.be/4r0I15WbywU?is=QkMwJ3gnNPWnbyok