Croissant bow troubleshooting

[Sussan ScoolinaryTeam]

Hi Caz Richens.

It is common for croissant bows to have issues in the center due to several factors. Here are some tips to help you prevent the knots from breaking during fermentation:

▪️Avoid over-proofing:Ensure they are not proofing longer than necessary. At 28°C (82°F) and 80% humidity, the ideal proofing time is between 1 and 1.5 hours. If the dough rises too much, it will become fragile and prone to tearing.

▪️ Control the knot pressure:Be careful not to press too hard when forming the knot. Excessive pressure can weaken the structure in the center. The pressure should be firm enough to hold the bow together but not so strong that it stresses the dough.

▪️ Maintain dough strength:Uniform lamination: Make sure the dough is properly laminated and stretched evenly. The layers should remain intact to support the bow’s weight and tension.

▪️Work with chilled dough:Shape the bows while the dough is still cold. This prevents the butter from melting, which could weaken the knot during fermentation.

▪️ Use a proofing chamber with precise control:Ensure the temperature and humidity conditions are consistent. If you don’t have a proofing chamber, cover the bows with plastic wrap to retain moisture.

▪️ Reinforce the center:Before wrapping the central strip of the knot, apply a little beaten egg or a small amount of water to help hold the knot together.

As a recommendation, you could conduct a small test by applying these changes and adjusting step by step.

We hope this information is helpful.

Best regards!

[Sol Damiani]

Hey there Chef Caz!👋

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. We are positive you are going to accomplish a perfect croissant bow shortly!

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[cazrichens1]

Thank you so much for your advice! I will put it into practise when I am back in the bakery tomorrow and let you know how I get on x

[Sol Damiani]

💪

[Sussan ScoolinaryTeam]

Hi Caz Richens.

Great! We hope everything goes wonderfully. Let us know how it goes later on, and if you have any other questions, we’re here and happy to help you solve them.

Best regards.