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Croissant butter
I tried butter croissant with T45 and domestic oven. I baked for 40m @170. My croissant turned out flat, dunno why. Can I use bread improver and if yes, how much for the recipe? Will bread improves make a difference?
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1 Reply
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A croissant can turn out flat when baked for several reasons. Here are some common factors that can influence the final result:
1. Insufficient fermentation: If the dough hasn’t had enough time to ferment, it won’t develop the necessary gas for the croissants to rise during baking.
2. Incorrect lamination: The lamination process is crucial for creating the characteristic layers of a croissant. If the butter is not incorporated properly or if the dough is not folded and rolled out correctly, the croissant won’t have the necessary structure to rise.
3. Incorrect oven temperature: If the oven isn’t hot enough, the butter can melt before the dough has a chance to rise. The ideal temperature is usually around 190-200°C (375-400°F).
4. Poor quality or inappropriate butter: The butter should be high quality with the right fat content. Butter with a low melting point can melt too quickly, affecting the croissant’s structure.
5. Overhandling the dough: Handling the dough too much can deflate it, reducing the croissants’ ability to expand in the oven.
6. Dough that is too cold or too warm: The dough should be kept at an appropriate temperature during the lamination process. If it’s too cold, it can be difficult to work with; if it’s too warm, the butter can melt and lose its form.
Reviewing these factors and ensuring that proper techniques are followed at each step of the process can help achieve fluffy and well-risen croissants.
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