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Croissants falling over during baking
The title says it…it’s Antonio’s 9x38cm croissants and they sometimes fall over during proofing but very often during baking.
I’m suspicious that they are under-proofed, and baking too fast/high – and butter is leaking out. Any thoughts?
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2 Replies
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Hi, @james-holt
Each oven is a different world and only the “owner” of each oven knows how to handle it since he knows it perfectly.
It may be that the internal temperature of each oven is different so we will have different baking results.
You can make some changes or adjustments to the temperature and time to get better results.-
True enough! Thanks and I’ll keep you posted. J
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