Level: Scoolinary Team

Hi @shimrit-druskin
What an incredible result you achieved with your croissant! Thank you for sharing with the community.

To achieve the perfect honeycomb layers in a croissant, it is essential to follow some key steps during the preparation and laminating of the dough. Here are some tips:

1. Use strong flour (bread flour) with a good gluten content and high-quality butter with at least 82% fat.

2. Knead the initial dough just until it forms a smooth, homogeneous ball. Do not over-knead, as this can develop too much gluten and make laminating difficult.

3. The butter and dough should be at the same temperature (cold but flexible) when laminating. The butter should be cold but pliable, not hard or soft.

4. Final proofing: Let the croissants proof in a warm, humid place until they have doubled in size, generally 1.5 to 2 hours. An environment that is too hot can cause the butter to melt and the layers to be lost.

5. Baking: Bake at a high temperature, between 200-220°C (390-430°F), making sure the oven is well preheated to get a good initial rise and an even golden color.

By following these steps precisely, you should achieve croissants with perfect honeycomb layers and a light, crispy texture.

We hope this information is helpful.

Best regards.

Level: Scoolinar

I assume this was laminated by hand ? It’s not easy to laminate by hand (pressure, room temperature, butter and dough temperature) everything has to be controlled. I think the sheeter ensures you get proper lamination, thus a good honeycomb eventually). Looks to me from your picture that it’s a lamination issue. Best of luck.