Croissant proofer

[Sussan Estela Olaya]

Hi Jemima.

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

If you don’t have a proofing machine for croissants (proofer or fermentation chamber), there are several homemade alternatives to create the right temperature and humidity conditions.

Homemade Options for Proofing Croissants

Turned-Off Oven with Steam

Place the croissants on a tray inside the turned-off oven.

Boil water and place it in a heatproof container inside the oven to generate humidity.

Close the door and let them proof until they double in size.

Plastic Box with Hot Water

Use a large plastic container with a lid (storage box).

Place a small bowl of hot water inside to increase humidity.

Put the tray with the croissants inside and close the lid to trap heat and moisture.

Near a Heat Source

Leave the croissants in a warm, draft-free place, such as near a stove or radiator.

Cover them with a damp cloth to prevent drying out.

Ideal Temperature

The optimal proofing temperature for croissants is 24-27°C (75-80°F) with 70-80% humidity.

Avoid temperatures above 30°C (86°F), as the butter may melt and ruin the lamination.

Important

While these homemade alternatives work, it is highly recommended to use a portable temperature and humidity meter (thermohygrometer) to ensure the conditions match the chef’s guidelines. This will help avoid issues like under-proofing or over-proofing.

With these methods, you can proof croissants without a professional machine and still achieve great results.

Which method would you like to try?.

Greetings.