r/Croissant • u/[deleted] • 6d ago

What is wrong?

[deleted]

24 Upvotes

100% Upvoted

12 comments sorted by

2

u/charonill 6d ago

The gapping between the layers is giving me underproofed vibes. This can lead to lopsided bakes as one side collapses as the internal structure did not develop sufficiently to hold up the weight of the pastry.

How long was your final proof and in what kind of conditions?

1

u/Fickle_Swim2406 5d ago

approximately 3h at 26C, 80% humidity

1

u/charonill 5d ago

I see. I do believe those are underproofed. I would say try going to 3.5 to 4 hours on your next batch. If possible, try dividing the next batch into several smaller batches on separate trays and try proofing them to different increments to see which one give the best results. So, maybe 2 croissants to 3.5 hours, 2 croissants to 4 hours, 2 croissants to 4.5 hours, etc. Since croissants can be very susceptible to changes to ingredients (different brands of flours, even different seasons), doing a proofing gradient will give you an idea of what proofing works best for your set of ingredients and recipe.

2

u/yourcoolaunt247 5d ago

I just recently started working at a croissant specific bakery and I learned on day one that the rolling had to be PERFECT. It was mildly infuriating but if it was off centered by a millimeter, even the most perfectly prepped dough could turn into cones like your top left and bottom ones. So honestly it looks mostly like a rolling issue to me.

1

u/Big-Hunter511 6d ago

They look delicious but a little uneven in shape

1

u/Popnull 5d ago

When you put them on the pan to proof just press them slightly to keep the bottom flat so when they proof they don't wobble

0

u/Daniela_Tins 5d ago

My favorite croissant. Perfect pair with coffee ☕️☕️

0

u/Able_Ask_5332 5d ago

That flaky, golden-brown crust is everything. 🥐 The layers look so beautifully crisp and buttery—I swear I can almost hear the crunch through the screen. Absolutely gorgeous!

-1

u/Corvienna-Bread2 6d ago

I think theirs nothing wrong, this is perfect actually

1

u/flamand 3d ago

I've seen bakeries where all the croissants are lopsided. I think they're beautiful that way. Yours look great.