3rd Croissant attempt … any suggestions

[Sussan ScoolinaryTeam]

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]

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]

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]

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