Croissant Help understanding
Hello
I have been trying to make croissant a few months now and I have had a couple of good lots kindof but the rest were butter breads...
there are things that I dont understand , I am not looking for a recipy
1 )So in my last lot on the outside the croissant looked like croissant with laminates
but under 2 or 3 layers it was bread.
it is very hot these days but if this has been done from the heat I dont understand why it happens inside and not outside of the croissant
2)the layers of the same batch have many litle holes in them ,like I can tell were the layer was supost to be bu it not a flat surface like in a good croissant but more like bread if you cut aslice and inspect.
I asume those holes suck the butter and the layer vanises but when and why am I getting those litle buble holes?
I used a high protein flour to avoid them this time but no luck
3)should you kill off some of the yeast power? I see croisants the dough material betwwen the layers is almost minimal ,so what is happening? you kill of the yeast to get those layers but then how is it going to rise???
I am comfused but I want to understand what is happening in mine and in good ones
1. The outside of the croissant experiences different conditions than the inside. During proofing, the exterior is in contact with air, and also egg wash. During baking, the difference for the outside is obvious compared with the inside. So different appearance makes sense.
2. Croissant has yeast, so there will be bubbles. How are you laminating the dough? Do you think there is a problem in your lamination?
3. I have not seen or read anything like this, to kill off or reduce the yeast action. The correct amount of yeast should be chosen in the recipe and added at the start.
Google Bruno Albouze. He just posted two excellent croissant videos on YouTube. He is a French born and French trained pastry chef.