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Croisssants problem
So , lately I was making some croissants , when they are proofing , they are all big and bounce . But when I cook them , they get bigger and then suddenly they loose it , and geeting almost flat when they are cooked …
Can someone help me with some advices on what I should do to have big fllufy croissants with nice honey combs ….
thank you !
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10 Replies
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Hi Richard 👋
Welcome to our Community. Where are you from? I’m Sol from Argentina.
I’ll bring @sussan_scoolinaryteam @mandie-lowe @orsolya-csernak to this thread so they can help you.
Have a great day
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Hi Richard, thank you for sharing this question.
It can be that they don’t get baked enough. It would help if you left them more time in the oven…. perhaps without opening the oven door while baking to guarantee a constant temperature.
Another idea could be to check if the oven has the right temperature for the croissants.
Let me know, if it was helpful.
Thank you, @soldamiani for calling my attention to this question.
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Hi, Richard
It could be due to excess hydration or excess yeast or the internal temperature of the oven was higher and the bread cooked quickly but in less time and there was something raw in the center causing the bread to sink or deflate.
Greetings
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Richard, when you are baking your Croissant, do you lose any butter? Are you baking at the recipe recommended temperature of 170c?
I am finding 170c is too low and they do what you are describing.
After a few attempts at 170c, I did a batch at the temperature I usually bake at. 210c for 12 minutes, then I drop to 190c for 6 -8 minutes. 👍🏼
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You can also use a good quality oven temperature reader. Usually temperatures home ovens are not that perfect (mostly lower). I bet that is why raising the temperature solved your issue 🙂
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Thanks for your help on the Richard’s question @ivo-coenjaerdsgmail-com @cary-burnett @orsolya-csernak and Sussan 🙌
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hello, should the oven be preheated or should I turn it on when I put them in?
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What do you think @sussan_scoolinaryteam ?
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Preheat. It’s in the recipe…. Also, preheat a little over 170 is commendable, since when you open it to put the croissants in it will lose temperature a bit.
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Hi Иван Стоянов
You should always preheat the oven for approximately 20 to 25 minutes, this way you ensure that the internal temperature of your oven is correct.
Greetings.
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