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Croissant lamination
I tried Mr Bachours recipe and method of work. My croissants looked perfect on the outside, however they didn’t have the distinct honeycomb layers. Instead, the crumb was more like a bread. This is my third time trying this method and hasn’t really worked for me. Has anyone else the same experience as me? Any ideas as to what can cause the bread-like crumb
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6 Respuestas
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Hi, @panoswaterfordhotmail-com
In a croissant there are two main factors that cause croissants to puff and rise:
1. Steam: Both dough and butter contain moisture. When croissants are baked in the oven, the water will evaporate and form small steam bubbles. These bubbles expand due to heat and really help create that layer structure by separating the different layers of dough.
2. Yeast: Yeast produces gas (carbon dioxide) when it grows and ferments in dough. These gas bubbles expand in the oven due to the heat, separating the different layers again.
We are going to wait for the comments of other colleagues so that they can help you with their opinions.
Greetings.
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Welcome to our Community ☺👋
I hope Sussan´s answer suits you.
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Take care and I hope to see those 🥐😉!
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It’s because of the high sugar content.
It’s 14.9% and the yeast is 4.66 %.
You have to allow it to ferment. The dough has to prove and rise. This contributes to getting the honeycomb texture inside.
My first 3 attempts were also like yours.
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Allow the dough to ferment and rise before you laminate with the butter.
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Chef Antonio mentioned that he specifically puts the dough in the freezer instead of a fridge in order to avoid acids formation and, to be able to achieve a butter taste.
Per your recommendation it sounds like we will face some of the acid formation as the yeast will start producing it at certain temperature which is I guess 5 Celsius? Please advise, it is very very important point as I am also facing the same issue being outside pretty but inside nothing even close to honeycomb😣
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Hi Salma.
The formation of acids tends to increase at higher temperatures. Keeping the dough in a cool place during fermentation can help. If the temperature is too high (generally above 24-26 degrees Celsius), the yeast can produce more acids. Using lower temperatures, like in the freezer, helps control this; as the chef mentioned, it can be more effective in avoiding excessive acid production.
Make sure the dough is well kneaded and laminated. Proper gluten development is crucial for the structure and texture of croissants. Additionally, if the dough gets too warm during the lamination process, it can lead to excessive acid production. If you find yourself in a warm environment or if the ambient temperature is not right, the dough may start its fermentation process too quickly, resulting in suboptimal outcomes.
The process of making croissants should be quick and agile, but this is achieved with a lot of practice.
If you continue to have issues, feel free to share more details about your process, and we’ll be happy to help you adjust whatever is necessary.
Best regards.
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