Croissant fail

[Sussan ScoolinaryTeam]

Hi Haya.

Based on the image of the croissant, it seems that the lamination and layering did not develop optimally. This could be due to improper lamination, as the interior of the croissant shows uneven and clustered layers, suggesting the lamination may not have been uniform. Make sure that both the dough and the butter are at the same temperature and that they are rolled out without tearing or mixing.

If the butter melts or shifts too much during the lamination process, the definition of the layers can be lost. It’s important to work in a cool environment and not overheat the dough while stretching it.

One of the key factors is fermentation for good layering. If the dough was underproofed or overproofed, it could affect the internal structure. Check the fermentation time and temperature, as excess heat or humidity could have affected the result.

Also, make sure that the oven is properly preheated and that the temperature is maintained throughout the baking process. An oven that is too cool may prevent the layers from developing and the croissant from rising correctly.

These factors typically influence the final texture of the croissant. Recommendations such as adjusting the working temperature or checking fermentation time could help achieve a better result.

I hope this information is helpful to you.

Best regards.

[Haya AlFouzan]

Thank you so much for your explanation and tips ! Another question is it okay for the butter to melt inside the oven while baking ? I see videos on social media while croissants is baking there is no drop of butter in the baking sheet , while mine is a sea of melting butter : )

[Sussan ScoolinaryTeam]

Hi Haya.

The issue of butter melting during baking is not entirely normal, and it could be due to the following reasons:

-If the butter isn’t cold enough during the laminating process, it may not incorporate properly and could melt faster in the oven.

-If you don’t give the dough enough time to rest in the refrigerator between folds or before baking, the butter won’t stay firm during baking.

-An oven that doesn’t reach a sufficiently high temperature (around 170-200°C) can cause the butter to melt before the croissants bake properly.

A possible solution is to ensure the butter is very cold and that the dough rests properly between folds. Additionally, check the oven’s internal temperature before baking the croissants.

Best regards.

[Sol Damiani]

Hey there Haya!👋

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