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Croissant lamination
I tried Mr Bachours recipe and method of work. My croissants looked perfect on the outside, however they didn’t have the distinct honeycomb layers. Instead, the crumb was more like a bread. This is my third time trying this method and hasn’t really worked for me. Has anyone else the same experience as me? Any ideas as to what can cause the bread-like crumb
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4 Replies
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Hi, @panoswaterfordhotmail-com
In a croissant there are two main factors that cause croissants to puff and rise:
1. Steam: Both dough and butter contain moisture. When croissants are baked in the oven, the water will evaporate and form small steam bubbles. These bubbles expand due to heat and really help create that layer structure by separating the different layers of dough.
2. Yeast: Yeast produces gas (carbon dioxide) when it grows and ferments in dough. These gas bubbles expand in the oven due to the heat, separating the different layers again.
We are going to wait for the comments of other colleagues so that they can help you with their opinions.
Greetings.
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Welcome to our Community ☺👋
I hope Sussan´s answer suits you.
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It’s because of the high sugar content.
It’s 14.9% and the yeast is 4.66 %.
You have to allow it to ferment. The dough has to prove and rise. This contributes to getting the honeycomb texture inside.
My first 3 attempts were also like yours.
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Allow the dough to ferment and rise before you laminate with the butter.
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