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  3rd Croissant attempt … any suggestions

  Escrito por Abdallah Albasha on octubre 25, 2024 en 11:32

  Hello everyone,

  This is my third attempt at making croissants. As you can see in the photos below, the honey camp patrerns are well-defined, but there are also some small patterns. Are these good enough to be considered successful croissants? Do you have any suggestions for improvement?

  I used the 3-4-3 lamination method.

  Have a great day everyone.

  

  

  

  

  

  Sol Damiani respondió hace 3 semanas, 5 días 3 Miembros · 4 Respuestas
• 4 Respuestas

• 

  Sussan ScoolinaryTeam

  Administrador

  octubre 25, 2024 en 16:23

  Hi Abdallah.

  Looking at the image you shared, the structure of the croissants seems to have well-defined honeycomb patterns, which is a good indication that the lamination technique is working. However, those smaller patterns you mention could be due to several factors, such as the thickness of the butter layers or the handling of the dough during the lamination process.

  Some suggestions for improvement might include:

  -Ensuring that the butter and the dough are at the same temperature during lamination.

  – Controlling the pressure when rolling out the dough to avoid breaking the layers.

  – Reviewing the resting times between each fold to allow the dough to relax properly.

  With some adjustments, you could achieve an even more uniform lamination. You’re almost there!

  Best regards.

  • 

    Abdallah Albasha

    Miembro

    octubre 25, 2024 en 16:44

    Thank you Susan,

    I will consider your notes next patch.

    Another Question if you can help:

    what caused the croissant to collapse like this in my previous attempt?

    
    • 

      Sussan ScoolinaryTeam

      Administrador

      octubre 25, 2024 en 17:08

      Hi Abdallah.

      Ite seems that the collapse of the croissant in your previous attempt could be due to several factors, such as:

      Fermentation: Insufficient or excessive fermentation weakens the dough.

      Baking temperature: An oven that isn’t hot enough can cause the croissant to lose its shape.

      Lamination: Poorly distributed or broken butter layers affect the expansion.

      Butter: If it’s too hot or too cold, it can interfere with the development of the layers.

      Review these aspects in your next attempt to improve your results.

      I hope my response is helpful and that you continue to improve in the process of making your croissant.

      Best regards.

    • 

      Sol Damiani

      Administrador

      octubre 28, 2024 en 18:13

      Good luck in your next try, Abdallah! I’m confidente you’ll get it! Practice is the right path!

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