About croissant

[Sussan Estela Olaya]

Hi Cagatay Keser.

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

The amount of liquid in the recipe can vary depending on the flour you’re using. If you find that the dough is too dry, you might try adding up to 10% more liquid based on the total amount indicated in the recipe.

Additionally, it’s very important to check that the flour you’re using has a PL between 0.4 and 0.7, as stated in the recipe book. This parameter is essential for achieving a more flexible and workable dough, which will help you get better results in the laminating process and the final texture of the croissant.

I hope this information helps! If you have any other questions, I’m here and happy to assist.

Best regards.

[CAGATAY KESER]

Hello, sorry for the late reply. Yes, it was a very explanatory answer, but I want to share something else. I made the croissant in the image, but it collapsed like this. I wonder what factors could it be due to? Also, it released its oil while cooking and reabsorbed it. What should I do for this? Best regards

[Sussan Estela Olaya]

Hi Cagatay Keser.

Thanks for sharing your experience and the photo! First of all, it’s clear that you put a lot of effort into this croissant. Even though it didn’t turn out as you expected, the good thing is that every attempt brings you closer to the perfect result.

Based on your description and the image, it looks like there was an issue with the dough’s structure. Some possible reasons could be:

1. Over or under fermentation: If the dough fermented too much, it can become fragile and lose strength in the oven. If it didn’t ferment enough, the internal structure won’t develop properly.

2. Lamination and folding: If the butter wasn’t properly incorporated or melted too early, the layers might have been lost, causing the dough to collapse.

3. Baking: If the oven wasn’t properly preheated or the temperature wasn’t right, the butter might have melted too quickly before the dough set, which could explain why it released oil and then reabsorbed it.

To improve this in your next attempt, I’d recommend making sure the dough is well chilled before baking, following the fermentation times carefully, and checking your oven temperature. Keep going! Every bake is a chance to learn, and I’m sure your next one will turn out even better.

Greetings.

[CAGATAY KESER]

Thank you for your reply. During the fermentation (proofing), I wonder whether the butter inside the dough melts. Normally proofing consists of 28 for 2 hours.

I hope I dont make you feel anxious with my questions

Thank you for your kind understanding:)

[Sussan Estela Olaya]

Hi CAGATAY KESER

We are delighted to answer your questions, and you’re always welcome to ask as many as you need. We’re here to assist you and will gladly help you resolve them.

Regarding your question, during the fermentation of croissants, if the temperature of the environment or the dough exceeds 24-26°C, there’s a risk that the butter inside the dough may begin to melt. This can cause the laminated layers to mix, losing the desired flaky structure. Ideal fermentation should be carefully controlled, keeping the dough at 20-24°C, ensuring the butter remains firm but pliable.
It’s also important to consider the dough and butter temperatures during laminating, as these will significantly affect the fermentation process. Some recipes generally suggest having the same temperature for both dough and butter, while others recommend keeping the dough colder and the butter slightly warmer, so to speak.
Here are the advantages and disadvantages of each option:
1. Butter at 14-16°C and dough at the same temperature (14-16°C):Advantages:This ensures both the dough and butter have a similar texture, making it easier to laminate without the butter breaking or mixing into the dough.It’s ideal in controlled environments or for experienced bakers, as it maintains perfect balance.
Disadvantages:It can be challenging to manage if the environment isn’t controlled, as working at these temperatures may take longer.
2. Butter at 14-16°C and dough colder (4°C):Advantages:Keeping the dough colder reduces the risk of the butter melting during lamination, especially in warm environments.This method is safer for beginners or when the laminating process might take longer.
Disadvantages:If the dough is too cold and stiff, it can break the butter during the folds, causing cracks or uneven layers.
Which is the best option?It depends on the environment you’re working in:

In a controlled environment with air conditioning or cooler temperatures, working with both elements at 14-16°C is ideal, as it ensures consistency.

In a warm environment, keeping the dough colder (4°C) and the butter at 14-16°C is better to prevent the butter from melting too quickly.
The difference lies in the working conditions. Some prioritize ease of handling during lamination, while others focus on minimizing risks in uncontrolled environments. The key is to always keep the butter firm but pliable and ensure the dough doesn’t overheat, which is crucial for successful fermentation and the steps that follow.
I hope this information helps.Best regards!

[Sol Damiani]

Hey there Chef Cagatay!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did. I’m totally positive you’ll get a better result next time.

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[CAGATAY KESER]

Thank you Dear Sol Damiani,

Its really appreciated that I am the part of this wonderful community