February 8, 2015 - 2:53pm
the elusive honeycomb...help!
Hello,
I have been making croissants for quite a while and have followed texasfarmer's posts and other resources but, as of recently, they seem quite squished and irregular/inconsistent within the batch. I can't figure out what I am doing wrong. Underproofing? Overproofing? Shaping? Any advice would be hugely appreciated!
Thank you!
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If the picture is representative of your failures, I don't see the problem.
Ford
txfarmer, especially her baguettes and croissants.... so you are not alone :-) Which is why she is known as Empress Ying around here and must be the long lost daughter of Ming the Merciless.... since her baking as way out of this world!
....look absolutely wonderful. I can't see a problem.
Thank you to all three of you for your kind words! This website is truly amazing. I guess I have this ideal of a very open/even crumb that I should probably let go of. And I very much agree with your statement, dabrownman, regarding TXfarmer's baking being out of this world!
Thanks again :)