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  Flat croissant

  Posted by GULNARA GARAJAYEVA on May 28, 2024 at 15:55

  Hello,my croissants came up flat after baking,what the reason could it be?

  

  

  Sussan ScoolinaryTeam replied 6 months ago 3 Members · 2 Replies

  • #croissant
• 2 Replies

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  Sol Damiani

  Administrator

  May 28, 2024 at 18:03

  Hi @gulnara-garajayeva 👋

  I’m glad your tried and that you are trying to figure out how to accomplish better results. That’s very valuable.

  I’ll bring @sussan_scoolinaryteam to this thread so she can help us out with your doubt.

  Have a lovely day and I’m wishing you a lot of success with your next try already!

• 

  Sussan ScoolinaryTeam

  Administrator

  May 28, 2024 at 22:55

  Hi @gulnara-garajayeva

  Croissants can end up flat for several reasons, generally related to the preparation process. Here are some common factors that can affect the shape and texture of the croissant:

  1. Improper lamination: The lamination process, which involves folding the dough with layers of butter, is crucial. If the layers are not done correctly, the croissant won’t develop the proper structure to rise. Make sure the layers are uniform and don’t press too hard when rolling out the dough.

  2. Incorrect temperature: Temperature plays an important role in the success of croissants. If the dough is too warm, the butter will melt before the croissant has a chance to rise. It’s important to keep the dough cold during lamination and shaping.

  3. Insufficient or excessive fermentation: Fermentation time is also critical. If the dough isn’t allowed enough time to ferment, it won’t develop enough gas for the croissant to rise properly. On the other hand, over-fermentation can cause the dough to lose its structure.

  4. Quality of ingredients: Using high-quality butter and the right flour for laminated doughs is essential. Low-quality ingredients can affect the texture and rise of the croissants.

  5. Handling of the dough: Overhandling the dough can deflate it, resulting in a flat croissant. Handle the dough gently to maintain the air layers.

  6. Improper baking: The oven temperature and how the croissants are baked are also important. An oven that’s too hot or too cold can affect the rise and structure of the croissant. Make sure to preheat the oven to the correct temperature and bake the croissants until they are golden and cooked through.

  Paying attention to each of these aspects can help you achieve well-risen croissants with a light and flaky texture.

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