-
Proofing Croissants
Hey there,
I have now done about 4 different batches of croissants and pain au chocolates. They all taste good, but it doesn’t seem that they are proofing. I have followed all the instructions to an T, but still struggling with the proofing part. Either they haven’t risen in size and become light and jiggly or butter starts to melt. I don’t have a proofer so I have tried a variety of options
I have tried all the below for the recommended 2-3 hours proofing times
- Cold oven with some hot water
- covered with barely damp hot towel placed into the hot water cylinder cabinet
- Left to proof at room temperature
Would love some help 🙂
-
This discussion was modified 1 day, 16 hours ago by
jarred.smith.
-
1 Reply
-
Level:
Scoolinary Team
Hi Jared.
Welcome to the Scoolinary community, and thank you for your question!
It looks like the main issue is fermentation and controlling temperature and humidity. Since you don’t have a proofing chamber, the methods you’ve tried might not be providing stable conditions.
Here are some key points and solutions to improve the fermentation of your croissants and pain au chocolat:
1. Check Temperature and Humidity
Temperature: 28°C (82°F) is ideal, but if your environment is too cold, the croissants will ferment very slowly or not at all. Use a kitchen thermometer to measure the actual temperature of the space where you’re proofing them.
Humidity: 85% is hard to achieve without a proofing chamber, but you can create a more humid environment by placing a bowl of hot water near the croissants in an enclosed space (like a turned-off oven).
2. Alternative Proofing Methods
If the methods you’ve tried haven’t worked well, consider these adjustments:
Turned-off oven with the light on: The oven light generates a bit of warmth and can help maintain a stable proofing environment. Place a bowl of hot water on the lower rack to increase humidity.
Turned-off oven with a tray of hot water: If your oven doesn’t have a light, preheat it for 1 minute at the lowest setting, then turn it off. Place a tray of hot water at the bottom and let the heat distribute for a few minutes before placing the croissants inside.
Large container with a lid: If you have a large container with a lid (like those used for bread storage or ingredients), you can place the croissants inside along with a bowl of hot water to help maintain humidity.
Proofing in a controlled environment: If the room temperature is low, place the croissants in a warmer spot in your kitchen, such as near the oven or on a wooden surface, covered with plastic wrap or a damp towel to prevent drying out.
With this amount of dough, it’s best to find a space where you can fit all the croissants without crowding or exposing them to drafts. Have you measured the temperature inside the turned-off oven with hot water? That could help fine-tune the process.
3. Butter Melting Issue
If the butter melts before the croissants have properly proofed, the temperature might be too high. Try this:
Use a retarded fermentation: Shape the croissants and refrigerate them overnight before the final proof. This helps develop flavor and improves their structure.
4. Signs of Proper Fermentation
Your croissants are ready to bake when:
They have noticeably increased in size (almost doubled).
They feel light and wobbly when you move the tray.
There are no visible melted butter spots on the dough.
Making croissants is not an easy task and requires a lot of practice to master fermentation, timing, temperatures, and baking. We encourage you to keep practicing and take notes,they will be very helpful for your future batches.
I hope this information helps!
Best regards.
Log in to reply.