Dough cracking during fermentation

[Sussan Estela Olaya]

Hi Saif.

Welcome to the Scoolinary community! Thank you for your question.

Cracking of croissant dough during fermentation can be attributed to several factors related to humidity and temperature conditions.

The recipe (Croissant Dough, First Edition) specifies fermentation at 28°C and 85% humidity, while your current conditions are 25.6°C and 83% humidity. Although these differences are minor, they can influence dough behavior.

Possible causes of cracking:

1. Insufficient temperature: A temperature of 25.6°C is slightly below the recommended 28°C. Lower temperatures can slow yeast activity, resulting in slower fermentation and potentially a firmer dough more prone to cracking.

2. Low relative humidity: 83% humidity is slightly below the recommended 85%. Insufficient humidity can cause the dough’s surface to dry out during fermentation, increasing the likelihood of cracks forming.

Recommendations:

Adjust the temperature: Aim to maintain fermentation at 28°C to ensure optimal yeast activity and a more flexible dough.

Control humidity: Keep relative humidity around 85% to prevent the dough’s surface from drying out.

Avoid over-fermentation: Excessive fermentation can weaken the dough’s structure, making it more susceptible to cracks.

By adjusting these parameters, you are likely to reduce dough cracking during fermentation, resulting in croissants with a more uniform and appealing texture.

I hope this information is helpful. If you have any further questions, feel free to ask, and I’l

l be happy to assist you.