Miembro Ivo Coenjaerds
Miembro
Scoolinar
Respuestas creadas en el foro
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It’s more about thickness and dimension than size at this point so you end up with something 40cm wide and the right thickness (regardless of length).
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Preheat. It’s in the recipe…. Also, preheat a little over 170 is commendable, since when you open it to put the croissants in it will lose temperature a bit.
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I preheated to 170C and then put them in and used Antonio’s baking times. They were SLIGHTLY undercooked. The problem, as I could see on my oven thermometer was that when opening and putting in the croissants the oven cools down to about 155C and needs 5 – 6 minutes to heat to temperature again. That is probably why undercooked. Next time I will preheat to about 190/200C and put the croissants in, then immediately turn down the oven to 170C.
Antonio ofcourse uses a professional oven that reheats in a minute max.
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I put a heating mat on the bottom of the oven and then I put a roster on top of that with a plate of water. Then in the middle of the oven the tray with the croissants, covered, and I put the temperature probe of the heating mat next to the croissants. This way the oven is moist and warm. When I set the temperature to about 27C the oven moves somewhat between 26C and 28C. But the croissants are not heated directly.
I tried the 8 hours overnight thing but the dough just did not rise. The croissants are almost like I left them yesterday. I will still bake them now to see what happens, but I don’t get it. It’s around 18 degrees the entire night there and they still have not risen.
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Oke, so I could try to put them in the oven overnight (with oven off) and just put plastic wrap on top for them to keep the moisture. This will be my next guess I think. I would not know what else to do. I now put them in the oven at 28 degrees with a special heating mat. I run them in there for 4 hours. Then they get big and jiggly. But they get flat. When I bake them it gets worse.
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Did you get them better now? Mine just don’t seem to proof at all. Not even when I keep them at 28 degrees. They still need to prove for 3,5+ hours. And when they do they get big and jiggly but flat. After baking they also get flat. I am guessing it has something to do with the way I proof and bake them.
I am wondering how you are proofing and baking them now.
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I understand. The problem is though I can’t find the right moment at all. I was hoping other people also proofed at home and found times and temperatures that work for them. I obviously don’t have a professional grade proofer at my disposal at the moment.
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P.S. for the other steps in the recipe you can focus on the thickness. (10mm and 5mm as in the recipe). Then you would still roll out to 40cm wide since you need the width, then roll out to 3mm, the dough will just be half as long then as if you would make the regular amount.
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This is one quarter. Not half. The dough height needs to be the same. The butter too. 30×30 = 900cm^2. Half the amount of butter with the same height is half of 900cm^2. Which is 450cm^2 (assuming butter is same height as the regular amount). Then you’ld need a square with sides of the square root of 450, which is 21.21×21.21 cm. So your butter size should be approximately 21×21. Seeing the dough is 50×30 = 1500cm^2 you need to create 750cm^2. One side needs to be 21.21cm (as the butter is 21.21cm) so for the long side you get: 750/21.21=35,4 cm. (750/21=35.7 cm. So if you make the butter 21.2 ish and the dough 35.5 ish you should be golden).
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And given enough time to proof I guess? Do you use a proofer?
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People have tested this and the problem is not the time it is mixed, but the problem is the dough gets too hot if you mix it for too long. Especially in your comfy, heated home.
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You can also use a good quality oven temperature reader. Usually temperatures home ovens are not that perfect (mostly lower). I bet that is why raising the temperature solved your issue 🙂
