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Croissants turn out flat and don’t proof.
The dough seems to be a success and the taste of the croissants is literally amazing. Seeing the layers from the side is a treat as well!
However, I have been having issues with the proofing and with how they turn out. When I try to proof them, they seem to need a LONG time to proof. They just don’t rise. Yesterday I tried with the oven and a heating mat at 28 degrees, with a plate with water and occasionally spraying water into the oven to keep the moisture up, having the croissants covered with plastic. It still took about 4 hours, but when they proofed they mostly got wider (did get jiggly though). While baking them they just fell even more flat. Like I squished them somewhat.
This was my 4th attempt. (I bake them 2 at a time to test…). Someone might have some hints?
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12 Replies
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Hi Ivo
When the dough is rising during the fermentation process. It should not be baked before, when the yeasts are inactive, nor much later when overfermentation occurs.
This way the dough rises properly during baking. Imagine your dough like a roller coaster, it goes up to the top and then it can only go down, so you must bake it at the right time, neither before nor after.
We are going to wait for the opinion of our colleagues so that they can provide more information from their experience.
Greetings.
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I understand. The problem is though I can’t find the right moment at all. I was hoping other people also proofed at home and found times and temperatures that work for them. I obviously don’t have a professional grade proofer at my disposal at the moment.
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I tried to do the same, the butter was melting and dripped outside, i would suggest u to put on 15-16c for about 8 hours, ( i just put them on a silpat inside the oven without turning on the oven, and i sprayed them with water), worked fantastic for me with great layers
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Oke, so I could try to put them in the oven overnight (with oven off) and just put plastic wrap on top for them to keep the moisture. This will be my next guess I think. I would not know what else to do. I now put them in the oven at 28 degrees with a special heating mat. I run them in there for 4 hours. Then they get big and jiggly. But they get flat. When I bake them it gets worse.
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Hi Ivo.
Try them without your heating mat. Do the croissants sit on your silpat on top of the heating mat? How does that work? It sounds like they are being directly heated. Can you adjust the temperature of it? Lower it to 24c.
My croissant is put onto a tray, loosely covered with cling wrap, then put into the oven (not switched on) however, I can turn the oven lights on without the oven being on.
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I put a heating mat on the bottom of the oven and then I put a roster on top of that with a plate of water. Then in the middle of the oven the tray with the croissants, covered, and I put the temperature probe of the heating mat next to the croissants. This way the oven is moist and warm. When I set the temperature to about 27C the oven moves somewhat between 26C and 28C. But the croissants are not heated directly.
I tried the 8 hours overnight thing but the dough just did not rise. The croissants are almost like I left them yesterday. I will still bake them now to see what happens, but I don’t get it. It’s around 18 degrees the entire night there and they still have not risen.
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Did you spray the oven or croissants?
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Hi @ilias-gogakos ,thanks for your comment.I think the information is important and will be very helpful to @ivo-coenjaerdsgmail-com
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Hi Ivo
We hope this test of your Croissant turns out better.
It seems strange to me that having an appropriate temperature, your croissant does not ferment.
Let’s see what our colleagues think about this topic.
Greetings.
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I don’t know what is the problem after i get it out the proffer
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Hi Fadel
I think it could be excessive fermentation.
We are going to wait for the opinion of our colleagues to provide more information about what could be happening with your croissants.
Greetings.
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Your prover is far too hot. It has disintegrated the surface.
What temperature is it at?
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