The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

croissant form

September 23, 2014 - 4:27pm
himter's picture
himter

croissant form

Hi, how do I keep the form of croissant? I form them perfectly and after baking they get a l;little bit funky. The open up and the points are all over the place.

 

Wow it makes me crazier!!!

 

Thanks.

Share
  • Facebook logo
  • Twitter logo
tchism's picture
tchism
Sep 23 2014 - 7:12pm

If they're coming apart during baking I'd say they're under proofed. After baking, maybe too much flour on the dough while rolling them up so that they can't stay together.

 

himter's picture
himter
Sep 23 2014 - 8:03pm

thanks. maybe he flour is the problem. thanks.

Hausmaus's picture
Hausmaus
Sep 23 2014 - 8:28pm

After rolling them up, keep the point of the triangle tucked underneath. The weight of the croissant will keep it from unrolling as the dough springs during the bake. 

himter's picture
himter
Sep 24 2014 - 4:35am

thanks

kitchen_monkey's picture
kitchen_monkey
Jan 2 2015 - 1:08am

One possibility is that you are not resting the dough long enough before the final rolling and shaping. Check this thread for a more detailed feedback:

http://www.thefreshloaf.com/comment/280291#comment-280291