Croissant issue

[Sussan Estela Olaya]

Hello Abdulwahab Alenezi,
Welcome to the Scoolinary community, and thank you for your question!
Your croissant shows a crumb with poorly defined layers and some compression in the center, which may be due to key factors in lamination and fermentation.
Possible Causes and Solutions:
Butter too soft or warm
If the butter blends into the dough instead of forming layers, the lamination effect is lost.

Always work with cold but pliable butter, and make sure the dough is well chilled at each fold.

Over- or under-proofing
If proofing is too short, the layers won’t develop properly. If it’s too long, the butter melts into the dough.

Proof at a controlled temperature (ideally between 22-24°C) until the croissant doubles in size, but without the butter melting.

Improper baking
If the oven is too cold, wasn’t preheated, or has poor air circulation, the layers won’t expand properly.

Bake at 170°C with even heat and avoid opening the oven during the first few minutes.

Incorrect flour
Make sure to use flour with a protein content between 12% and 13% and a P/L ratio between 0.4 and 0.7.
Hope this helps!Keep going,you’re on the right track!
Best regards.

[Petya Tsankova]

Hi, the temperature for proofing isn’t shoot be 28?

[Sussan Estela Olaya]

Hello Petya Tsankova.

In the original recipe, fermentation is set at 28°C with 85% humidity for approximately 2 – 2.5 hours. However, in this specific case, we recommend a lower temperature (22-24°C) to prevent the croissants from developing a brioche-like texture and losing their distinct laminated layers.

When fermentation is too warm, the butter within the dough can soften too quickly or even partially melt, preventing the proper expansion of the layers. This can result in a denser, less flaky crumb. Since we don’t have detailed information about the previous temperatures you used for this process, we suggest adjusting the fermentation temperature based on the outcome you are experiencing.

It’s also important to consider that factors before the final fermentation can influence the result, such as:

-A higher-than-usual ambient temperature.
-Butter partially melting during lamination.
-An excessive resting time before fermentation.

For this reason, adjusting the fermentation temperature to 22-24°C in this case helps regulate the process and achieve a more defined croissant structure.

I hope this explanation is helpful.Best regards.

[Sol Damiani]

Hey there Abdulwahab!👋

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.

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[Pavlo Burma]

Hi ! Did you try make croissants again? How you’ve made it? By hands or use sheeter machine ?

[Sussan Estela Olaya]

Hi Pavlo.

Welcome to the Scoolinary community!

Let’s ask our Scoolinar @abdulwahabalenezi if they can share more details about the process they used.