June 15, 2015 - 9:13pm
Croissants
I need a little help.
I made a batch of croissants a while ago. They turned out good, but as with most things in life, they can be improved upon. The problem I have with them in particular is the crumb. I'm still on the hunt for that elusive honeycomb structure. Here are the cross sections:
Now, while I'm no expert on croissants, I do have one theory as to why it turned out that way. My shaping technique is flawed. I'm guessing I didn't roll up the inside as tightly as I should have. By inside, I mean the base of the dough. That's my only guess.
So this crumb shot isn't too bad. There's no obvious gaping hole here. But it still doesn't have the ideal honeycomb interior.
Any help or tips will be appreciated! Thanks!
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Rising of the dough looks so nice and flaky :) Maybe wider cut of the triangle and then roll them tighter.
Do you need help to finish them?? they look perfect to me and i wish mine would come out like yours
Bakers Journal has some croissant tips: http://www.bakersjournal.com/pastries/quintessential-croissants-4586
Your rolling is fine. The journal recommended not rolling it tightly to allow the croissants to expand during baking.
I get the open crumb when the proofing is done right. In the journal, it said that the visual cue when proofing is done is when the layers start to separate. I think it's when the butter starts to soften. Another visual cue is when the dough is puffy and jiggles.