Croissant baking

[Sussan Estela Olaya]

Hi Ruža Šimić.

Welcome to the Scoolinary community! Thank you for your question.

If you’re using the same dough for both recipes, then the issue is likely related to how the plain croissants ferment or develop in the oven. Here are some key differences between the bicolor and plain croissants that might be affecting their shape:

Dough tension: In bicolor croissants, the colored dough layer may provide additional structure, whereas in plain croissants, the dough can expand more freely. Are you rolling the plain ones with the same tension as the bicolor ones? If they’re too loosely rolled, they may lose their shape as they grow.

Humidity and fermentation: Plain dough might ferment faster or absorb more moisture without the colored layer. Try slightly reducing the fermentation time or ensuring they’re in an environment with good airflow.

Cutting and shaping: If the triangle shape isn’t uniform or if the tips aren’t well sealed when rolling, the croissants can open up and expand unevenly.

I hope this information helps!

Best regards.

[Ruža Šimić]

Hi,

I tried multiple approach to this.

I have tried first with 2 h of fermation, than 1.45h, then in the end with 1.30h. Same results, some of them are good, some of them are bad.

I have tried lowering the baking temperature, same effect.

I tried rolling with less tension and rolling with more tension, same effect.

[Sussan Estela Olaya]

Hi Ruža Šimić

It seems that the issue is inconsistent, which suggests there may be variability in how the croissants are laminated, rolled, or proofed. Here are some questions to refine the diagnosis:

Defect distribution: Do you notice that the deformed croissants always appear in the same area of the tray, or is it random? If it happens in specific areas, it could be due to uneven heat distribution in the oven.

Cutting and initial shape: Are the triangles cut with the same precision? If some are wider or longer, that could affect the final shape.

Humidity and room temperature: If the ambient temperature and humidity fluctuate, proofing could be inconsistent. Do you notice differences in texture before baking?

Bicolor vs. plain dough: Since the bicolor dough has an extra layer, it might provide more structure. Have you tried making a batch of plain croissants with a very thin extra layer of dough to see if they hold their shape better?

I hope these observations help improve your croissant results.

Best regards.

[Sol Damiani]

Hey there Chef Ruža !👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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