▲ 131 r/Croissant
A few of my recent bakes
Kouignettes, Pain au Chocolat, Brown Butter Vanilla Madeleines and Chouquettes
u/RiverPrestigious8144 — 13 days ago
r/Croissant
▲ 12 r/Croissant
How do you get a more open crumb
As title suggests I’m after a more open crumb and better honeycomb structure. Does anyone have any tips?
Is it mostly to do with proofing ?
u/Grouchy-Director-269 — 12 days ago
▲ 12 r/Croissant
Help?
2nd time making croissants, just curious on how I got these blisters and how to avoid it next time? I followed a recipe and for some reason the croissants had a slightly salty aftertaste??? Don’t think it was the recipe, could it have been a mixing issue?
u/CharlieBanh — 14 days ago
▲ 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