October 28, 2017 - 4:27am
Croissants not rising in the oven
Hi
Sorry for the confusion. The earlier picture was Of a perfectly risien croissant which I meant to show for a reason. I had been making that quality for months now with of course a few misses sometimes.
But lately my croissants are not rising in the oven and there are tears on the flour while proofing. Could this be due To a new batch of flour? Could a new batch of flour sometimes affect it so drastically? Could the supplier have given me a batch that was sitting in his wharehosue getting old? Because the brand Has been tried and testing and I haven’t had issues with it.
Please help.
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and they rose up on the wall too! :)
Now that you mention it... they do look a little wrinkly. No problem, send them to me and I'll taste test them. :)
Love your response!
Actually, those croissants look just fine.
I'm trying to set up a deal here... free yummy croissants delivered by post or whatever. :)
Puffed decently but I think you too are looking for maximum spring. I just finished a batch that should hold a world record for no rise - or really sink. I am on a mission to figure this out and the next thing I want to try is decreasing the layer count. I am formulatong a plan to try two single turns as opposed to a double fold and single. That should produce thicker layers of dough and butter and seems a good way to boil things down. Still not sure whats going on inside a croissant - bread all makes sense but croissants are a big mystery. If you make any breakthroughs, please post !
Hi guys,
I know it's fun to experiment, but sometimes there's no need to reinvent the wheel :) Here's some good advice from an expert:
https://www.bakersjournal.com/pastries/quintessential-croissants-4586
The crumb is foamy - im having a similar issue and trying to understand the mechanics. Dont quote but i think this is similar to a wel risen loaf of bread thats more like a sandwich loaf with many small bubbles. Getting a loaf to open is a factor of many things so what it seems you are aiming for now is to pop it with more large cavities. Since we are both in the same boat I will be looking out for your continued results and if I make a breakthrough will be sure to keep you posted (an vice versa plz plz plz)