croissant with dense center honeycomb structure?!?

May 24, 2016 - 4:46pm

-DM-

croissant with dense center honeycomb structure?!?

Hello, first post on this site...

I'm trying to find out what are the main/different reasons for a thicker center in a croissant, I get thin wall honeycomb structure on the outer layers but my core is always denser as the layers didn't separate...

I don't have problem laminating (my layers are even) or with the appearance of my croissant (I go for a more visible like stairs steps look)....but I can't figure out that center problem when cooked

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MichaelLily

May 24 2016 - 5:59pm

Doesn't look like you rolled

Doesn't look like you rolled the center tight enough. It also looks like you don't do as many roll outs as is typical. 3 roll outs is standard.

-DM-

May 24 2016 - 6:12pm

Thanks for the reply...I do a

Thanks for the reply...

I do a small slit and roll it, I definitely don't press on it to avoid destroying the lamination layers...my hands are separated rolling on the outside of the croissant, if that does make any sense ;-)

As far as the roll-out, I don't do 3 folds, I do a double fold then a single fold (12 layers) on purpose though I don't want 27 layers...but a double and single fold is also pretty standard from what I gathered...

I'll try to roll my wide edge tighter next to see.

Anything else that would cause this though?!

Thanks