r/Croissant

Wowwwwwwwww these are so much work. Legitimately almost had an anxiety attack when I was rolling these out to cut because my top layer of dough tore in a few spots.

I followed the Saveur recipe and followed all the steps and measurements by weight, but had to do some hand kneading (too much dough for my mixer) and I had to bake them in 3 sets so a couple pans I popped in the fridge to slow the rise while the first pan was in the oven.

I “made” a proofing box by heating my oven on 300 for 3 minutes and putting a bowl of boiling water on the bottom. That seemed to hold the temp steady ish between 70-80 Fahrenheit.

I think they could have proofed a bit longer because the middle is a bit tight. Also, I think I should have rolled the dough thinner before shaping and that should help with proofing and fat layers. Other tips for a more even, open texture?

Ended up with 12 pretty croissants and 6 that are different sizes because I struggled with the triangles.

At any rate, I’m quite proud! Kudos to everyone on this sub because I stalked a lot of posts for tips and tricks.

https://www.saveur.com/best-croissants-recipe/

It took 4 months of practice and many iterations to get to this point.

Since we have good bread at the bakery but no good croissants, I baked some myself. For the first attempt I am very satisfied!

Baking my way through Antonio Bachour new book! White chocolate cream cheese filling

First time was a massive fail but this time it worked wayyy better. Even tho before proofing i was sure it was going to fail again but no butter leakage at all during proofing and neither really during baking. But it still kind of looks uneven, feedback very much appreciated.

Guys i just finished my work and i’m tired as hell so i will keep it short. I’m really proud of myself

I have just made 800 croissants alone in 3hours 54min ALONE, from mixing the dough to lamination to filling and shaping to rolling. Keep in mind not all croissants i make are the same shape and have entirely different fill inside. I am so damn proud of myself.

Of course they aren’t perfect such as those commercial croissants, but within the time frame and the high volume they are fricking perfect from my perspective. Peace out ✌️

This is from Cedric Grolet in Paris. I was like a kid in a candy store…

My first time making croissants… would love to improve for next time. Not sure what went wrong. Any advice?

i think a little bit underproofed? there was a little bit of butter leakage

this was the best looking one, but they varied a lot, any advice for shaping in order to keep them more uniform or is it just practice?

Bi color. Working on a filling next. I thought they taste a little acidic but not a single person agreed with me. Anyway happy to be at this stage

I made 8 croissants, egg washed 4 and the scraps with yolk and cream and baked them right away. I froze the other 4 and baked them a few days later, egg washed with whole egg and milk. Just thought it’d be fun to show the difference! The cream and yolk batch are much shinier, but the whole egg and milk ones seemingly browned more evenly. They also seemed to grow less, even though they proofed for longer (after defrosting in the fridge overnight).

Took a class from a local bakery and these turned out so great! Idk if I would make them by scratch myself though, new appreciation for how much work goes into this.

Need help on how can i make my croissants better any tips
Thanks!

At the bottom of the croissant it appears to be gummy. Could that be due to under proofing?

Of note: I used the ‘boiling water in the bottom of oven’ method to proof. They proofed for 2.5 hours - I did notice during proofing they leaked a small bit of butter, I’m guessing I used too much boiling water and it got too hot.

I appreciate your time!

Hey everyone,

​I’m currently transitioning to a professional level and will soon be opening a 100% sourdough bakery. Just to be crystal clear right out of the gate: there is absolutely zero commercial yeast in this dough. It is strictly 100% natural levain, and using commercial yeast is an absolute dealbreaker for me. I am quite happy with my current baseline, but I am looking for some, technical nitpicking to really perfect my PLF (Pâte Levée Feuilletée).

​I am deliberately not posting my recipe, hydration, or schedule right now. I know this is unusual, but my goal with this post isn't to get recipe troubleshooting. I am looking for a pure, "blind" visual reading of the crumb structure from experienced bakers.

​My own self-analysis so far:

While the central honeycomb looks decent to me, I am clearly getting some fused layers. There is a noticeable dense zone/thick crust forming at the very top and at the bottom base, where the lamination seems to have merged or collapsed instead of opening up.

Also I’m not really complaining about the overall volume since they are scaled on the smaller side, the volume-to-weight ratio is decent. That being said, I know that achieving just a little bit more overall expansion might help open up those denser zones.

​(Note: The photos with my hand/fingers are just there for scale reference!).

​For those of you used to reading crumb structures: what mechanical, thermal, or shaping errors usually translate to this specific top/bottom fusion in your experience? Any advanced insights on how to correct this would be greatly appreciated.

​Thank you!

Edit: P.S. Regarding the technical specs: the butter block is 27% of the dough weight (détrempe). The lamination process consists of one double fold followed by one single fold. The dough is rolled out using a mechanical dough sheeter. For the folds, I sheet down to about 8-10 mm. The final sheeting thickness before cutting the triangles is approximately 4 mm.

Ran a side-by-side this week. Took my existing 69% hydration croissant bread formula and scaled it down to 60% to see what happened to the lamination.

Results were not what I expected.

The 60% version gave me cleaner lamination. Layers held their definition better through the final proof and the spiral structure in the pan loaf came out crisp. But the slice falls apart in your hand 25 to 50% of the time. You can toast it, and get the flakyy piece that holds up.

The 69% version has thinner layers, less dramatic spiral definition, and parts of the crumb almost read as laminated brioche rather than a true croissant bread. But the slice holds together cold straight off the cooling rack.

What do you think about this test? Has anyone tried high hydration croissants?

Première fois que je vois ce sub... j'en profite pour vous partager ces photos.