May 5, 2024 - 3:05pm
Introducing a sheeter has ruined our croissants
Hey folks. I am a bakery owner operator and we sell wholesale. One of our clients wanted croissants and we spent a lot of time nailing down our croissant recipe. However, hand rolling and folding proved to be too exhausting and time consuming, so we procured a sheeter.
Now my croissants are baking awfully. The exteriors are rough, they’re losing shape during baking, and the inside is not rising as well as the exterior layers, leaving a distinct roll of dense dough in the middle of an otherwise healthy honeycomb structure.
The only change has been the sheeter, the recipe has otherwise stayed the same.
Do I need a different approach now that the sheeter is in play?
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Could the sheeting process be too aggressive?
When you're rolling by hand things are pretty gentle with no heat build up that can soften the butter and affect the layering.
Dave
Spot on Dave. The sheeter was adding a lot more mechanical action.
We decided to reduce the time the dough spent in the mixer - rather than a windowpane, we stopped earlier and adjusted the liquid temps to hit the required DDT accounting for the reduced friction and the baking started going much better.
After that was figured out we also added a poolish to help with fermentation, shelf life, and extensibility… the croissants are back on track now.
Thank you for the tip!
Very glad to hear that you are back on track!
Dave