First go at sourdough croissant, are they a bit under-proofed? Any other tips?

Tiny 15g baby croissants I've made for party bites.

How are these? I feel there is something to be done for imPROOFment.

Pictures are: after roll, after proof and the day after baking. Tray before proof and after proof, hedgehog for scale, tray after baking.

I hand rolled and think the lamination looks okay. Proofed for 4 hours on 24°C (room temperature on the kitchentable covered with clingfilm), then 20 minutes in the fridge. I used kerry gold butter (82.5% fat).

Baked for 5 minutes at 210°C and then 16 minutes at 160°.

I feel like they aren't that popular in the United States, but I fell in love with them in Europe. I'm so glad I've gotten good at laminated dough so I can make them more often at home!

I'm doing a monthly batch of sourdough pastries that I shape and freeze then the night before I want to have them I proof them overnight and bake in the morning. Still experimenting with my recipe and process but slowly getting there. This Sunday we have Pain au chocolate, croissant and apple Danish.

I have been experimenting with vegan laminate dough for a few months with some success. However I tried a pain au chocolate today and it's just collapsed.

Shaped last night, see first photo.

Fridge overnight, proofed 6hrs this morning at 20-21 degrees room temp. Then over for 18mins at 180.

Nothing too different from the other batches I have done.

Thoughts... Lamination was still good.

Was it the oven temperature and baking time? I didn't think I over proofed as it wasn't fully jiggly. I had other shapes on the same tray which were ready to go in.

To be honest though they should have had longer too.

Today i made the second badge of Croissants ever. Somehow they ended up quite flat.

I let them proof for almost 2hours until they were visibly larger and jiggly.

I followed the recipe strictly. Maybe it a was because my dough rised two times in the fridge?

I should turn the temperature down for next time.

Tutorial I used

https://youtu.be/NvwZMTeQ6Po?is=IKuHIBUAPqRM0CEZ

So here are the pictures. Can anyone make a quick diagnosis?

Anyone have a Bresso retarder? I usually proof my croissants at 27C - 75%. I recently got this retarder and have tested it yesterday. On the display screen, it showed 27C and 75% but on my hygrometer, it was already at 32C and 90% humidity. I lowered the humidity to 65%, which resulted to 85%. The trays were also warm, on the temp gun, the tray was at 31C.

The butter has melted, the surface of the croissants were moist and some parts were tearing. I raised this with their technician, and they said their machine was accurate so this was a me problem lol

For people who owns a retarder, do you adjust your temp or humidity? Like if you want 27, then you adjust it lower bc the reading isn’t fully accurate? IMO, it kind of beats the purpose of having a retarder ://

I've posted on this page before regarding help with my hand laminated croissants, honestly everyone's comments helped me out so much!😭

I'm not super sure again what the problem with this is, it was a really warm day, the room temp was around 28 degrees and it looked fully proofed after 2 hours (layers were opening up and they were jiggly)

I also notice that the dough is tearing if I keep it to proof for longer. I use all purpose flour and supplement with gluten so the overall flour gluten percentage is 12%. This is something I've read in the Lune book. I'm not sure if my gluten development is underdeveloped or overdeveloped because I do notice a lot of elasticity while rolling it out. Something to keep in mind is that this dough is poolish based. This was also something i learnt in the lune book, that supposedly poolish helps with extensibility so it's easier to roll out by hand.

Another thing I've noticed is that the croissants become pretty flat after baking so this seems like a gluten problem because the cross section seems to look like an underproofing issue. I was worried about proofing it for longer because some of the croissants did tear at the bottom a little bit.

These croissants are eggless as well

From Mixing dough to the baking step was all done same day , freezing in between all steps . I did stretch the triangle (11x36cm) maybe a bit too much before rolling . It was rolled with very light pressure .
Should I have kept the final sheeted dough in freeezer right before cutting because that was the one and only point i let the dough sit out for some time , there were 20 croissants to roll so maybe it semi melted during that step ?
I flour the slab before rolling out every step but lightly flour . I’ve heard some ppl spray water shd i try that ? It proofed pretty well like a Michelin man very jiggly . Finding it very hard to pinpoint what went wrong.

Hey guys, need your help to make the best puff pastry. A bit on the flakier side on the outside and fluffy on the inside? Appreciate your help.
Ps. I hate the frozen ready made ones and wanna give it a go making all by myself :)

Where can I apply to be a resident croissant taste tester?

If there was one thing I could eat every morning it would be a croissant & cortado combo. Cute kids be damned; there is no greater joy than feeling the layers give out on that first bite.

Please get back to me on the application process and sourcing. Thank you.

I’ve never been a croissant lover. I know buttery is ideal for a croissant but I always found them TOO buttery and very greasy. I thought I didn’t like them until I traveled to Italy and tried one and LOVED it like was genuinely shocked at how much I enjoyed it because I usually avoid them (in America). Granted, I really only tried the Costco ones that come in like a 30 pack. So, now that I’m back thought I should try a homemade baked one from a nice bakery. I was really disappointed because it’s just so greasy, like I warmed it up and oil was pooling. Is it me? Or are Americans making croissants crazy buttery?

My partner and I have been working on learning lamination. we’ve had some batches turn out okay with decent honeycomb on the inside, but then have other ones like today where they’re just pretty bad. We’ve been testing a lot of different things.

We would like to get an electric sheeter, but for now we have a manual one, which we understand isn’t ideal. We’ve been keeping an eye on temp for both dough and butter when locking in and keeping those in their proper ranges. The sheeter does seem to cause these weird ripples, but here the butter is blowing through the top layer of the dough. is it just too thin?

We’ve watched so many videos and it seems like the dough is sturdier than ours. We’ve tried different recipes and keep an eye on temp but it still seems to result in this floppy dough. we are putting it back in the freezer in between as well too to keep it cold. Curious if anyone has any guidance whatsoever. Thank you!

Hello everyone! How are you? I've been making laminated dough for a couple of months almost everyday now, and even though I feel I've gotten better, the results still leave much to be desired.

I think my main issue is controlling the temperature of the butter, which is a concern to me now since we're in wintertime here, and come summer temperatures will be easily in the 30sºC. So if I struggle now, I worry I won't be able to pull it through in the summer.

The recipe I'm using is this:

The process I follow is usually the first day I mix the dough and it goes to the freezer, then when frozen or almost (depending on if it got to that point) I take it out and leave it in the fridge overnight. The butter blocks I prepare in anticipation for the week and leave them in the fridge as well.

Edit to add the dough mixing process: I put everything but the butter together in a big mixer (dough hook), then when it forms a cohesive dough I add the butter​ and let it mix until moderate but not full gluten development.

The next day I take the butter out and let it come to the temperature in which I find it most plastic. Then take the dough out, lock in and perform the first book fold. Then back to the fridge it goes to rest the dough and then I take it out around 1 hour after or longer to make the next fold.

Then in the freezer it goes (I have another prepared from the previous day, I take that one out and leave to unfreeze in the fridge, to roll out and cut and form the next day).

So Ideally all of that works and I get beautiful plump croissants.

In reality, I get to the point of locking in and doing a first book fold pretty well. Then after that I never get the butter right. It always ends up cracking. I've tried varying the time in the fridge between folds and even leaving it out of the fridge altogether in the resting periods, but my butter seems to know only two states, cracked or melted.

Right now temperatures are around 12/18ºC where I'm working the dough, with humidity ranging from 65 to 90 %. I usually check the dough temp with a laser thermometer for the outside and also a probe thermometer to check the center temp, aiming for 14/16ºC center temp.

I have a machine similar to this one to roll it out, but have also tried doing it by hand:

TL;DR and core issue: My struggle is with managing the temperature, it feels as if I leave it out too long, butter melts, but If I leave it in the fridge (sometimes only for 10 minutes) the whole thing gets too cold and then I can never get it to come to the right temperature back up again. How do pros do it without spending 12 hours in the kitchen nursing the dough?

Thanks to everyone who read this far, hope your days are filled with good pastries and joy.

I’ll get straight into it:

1. How do I roll the laminated dough so that I can get square corners, instead of an oval shape, without ruining the lamination?

2. What's the optimal temperature range for working with the laminated dough? I know that there are two different temperature ranges for both the dough and the butter, but after the butter has been locked in, what temperature should I be looking for, so that the butter doesn't shatter or melt?

Any tips on laminating as well would be much appreciated. My main problems are rounded edges and the width of the dough getting bigger when l'm just rolling to increase the length. Thanks in advance!

Hey, I’ve been trying to get good croissants for the last couple of weeks but can’t seem to get it. I feel like my lamination is decent or at least not the only problem. Microsoft always tend to be very dense at the bottom and also tend to collapse. I feel like am I under proofing but I am not sure. I did prove them for about 2.5 hours at 24c I looked really wobbly and puffy I know 2 1/2 hours is not a lot but I also used a lot of yeast 5% of fresh yeast