-
Qusay posted an update
Level:
Scoolinar
What is the problem pleas help
5 Comments-
Level:
Scoolinary Team
Could you please tell us specifically what went wrong with your croissants?
Did the layers not form properly? Were they underproofed? Are your croissants leaking butter?
Let us know so we can understand and offer some advice.
Best regards.
-
Level:
Scoolinar
They just torn, i dont know why !
-
Level:
Scoolinary Team
@undefined I understand that your croissants tore or opened up during baking.
Croissants can break for several reasons.
One common cause is that the dough became too cold during laminating, which can harden the butter and cause it to crack when stretched.
Another possibility is that the dough was stretched too forcefully or unevenly, creating tension in the dough. It could also be that the resting time between folds was insufficient, leaving the dough too elastic to work with properly.
Check the butter’s temperature during laminating (it should be flexible, not brittle), avoid overstretching the dough, and allow enough resting time between folds. This should help prevent your croissants from tearing in the future.
Best regards.
-
-
Level:
Scoolinar
It seems that the layers & outside bursted… there might be different reasons or mixture of several but my assumptions:
-Not strong enough flour
-Not enough strength developed During Dough making
-overproofed & or dried out surface
-too much tension in combination of all above
-too much steam🤷🏻♂️
i am just guessing
-
Level:
Scoolinar
Are there layers also collapsed?
-
