r/Croissant

strawberry, mango, biscoff, chocolate or matcha?

Still trying to believe it’s vegan! Good vegan croissants are such a rare find. Must protect the chefs and bakers at all costs.

My croissants always look good in the first ten minutes of baking, they swell up and look great, but then they crash down like this afterwards, they always have a big dip either side of the central roll, like you can see here, any ideas? thanks

I’ve noticed my croissant dough has wrinkles / tears. Any ideas what caused it! Help!

Still got a few things I want to switch up so will share the recipe once i’m totally happy! But they caught the sunlight perfectly yesterday

edit: thank you so much for all the comments! i’ll get back to everyone as soon as i can :)

Is my croissant lamination okay?

Reddit, I am once again asking for your help.

As you can see, my layers "shrink" quite a lot during baking. I've reduced the amount of protein for this bake (~11.5% instead of 13.5%) as well as the amount of time for mixing (4 minutes on low to bring it all together, 7 minutes on medium until it's smooth) but it doesn't seem to have fixed the problem.

Could there be another reason I'm not seeing?

Ps. Ignore the crumb. It was a proofing issue.

Made croissants for the first time. What do you think? I noticed my butter separating/cracking a bit while laminating, but decided to keep going. A lot of the butter melted out of the croissants while baking. Not sure if they proofed enough, unfortunately no picture after proofing. Did 3hrs

My second attempt. The bottoms burnt both times. Any tips?

Recipe:

https://sourdoughbrandon.com/sourdough-croissants/

So finally after many attempts I learned that proofing is very important and it’s best to do it slowly and cooler to avoid butter melting. First time that I don’t get any butter leaking and dry croissants. These turned out good, however I think my crumb could be more open, any tips to make my crumb less tight and more airy?

This is my 4th attempt at sourdough croissant and I pretty happy with this one considering the previous batches were severely underproofed.

I'm still curious if I should proof these longer considering the big holes??

I use Autumn kitchen sourdough croissant and proof it at 78f for 14 hours.

https://youtu.be/vgauxG8moUg?is=DwcAE9az6zdbC9kj

How can I improve my croissants and danishes?

I did 2 single folds for the pain au chocolat and the danishes and a double and single fold for the croissants. i feel like they are very flat and the layers arent defined. What can i do better?

I feel like the longer I make these, the worse I get. what has happened here?

I laminate in small increments. The machine goes down in fives from 40-15 then in ones from 15-5, then in halves until the bottom. I am laminated down to 3. The butter and dough were the same temp around 4/5 Celsius. I rest in between 2 French folds then laminate down to cut the croissants.
The butter reaches the end of the dough, they don’t have doughy ends.

The dough sheeter needs servicing. It definitely feels like it squashes the dough sometimes despite going down in a tiny increment and it’s squeaking at us for sure, but surely that’s not the only problem?

Normally my layers are even and the butter is fine. I just don’t understand…