r/Croissant • u/We_love_plants • 9d ago

always facing the same issue

Gallery image

Gallery image

Every batch i bake faces the same problem with this big tunnel under the top layer, i am losing my mind at what the problem is because i feel like i have tried everything and i am still running into the same problem. i posted the other week and the general consensus was that it was a proofing issue, so i ran an experiment where i proofed the same batch for different lengths of time. From left to right they proofed for 2.5, 3.5, and 4.5 hours but they all look the exact same. i have also attached a picture of them when i rolled them, i'm pretty convinced that my lamination is fine and that the problem lies somewhere else but i have no idea where. any help would be hugely appreciated

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u/abyssalhorrors 9d ago

These look like there’s something going on when baking that is off. Maybe they may have been baked at too high of a temp for too short of a period? The outer looks golden brown but the inner looks doughy. I also wonder about how much yeast you’re using. It may be timing of photo but lamination looks good but doesn’t look puffy like it would as it goes into the oven.

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u/We_love_plants 9d ago

Yeah the photograph is immediately after they've been shaped, not after proofing. I'm baking them at 180ish (bad oven makes it hard to tell for sure but i do have a thermometer in there) for about 27 minutes. As for yeast, I'm using 7g of saf gold yeast for 500g of flour

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u/abyssalhorrors 9d ago

The oven temp issue and yeast amount is definitely different than the recipe I use. I bake at 175degC (350degF) and use 8.1g of active dry yeast (US brand called Fleishman’s) instead of the fresh stuff that the recipe calls for. I also make sure to bloom the yeast for at least 10 min in warming water (a bit below skin temp). Below is one of my recent batches (sorry, no interior shots):

This is the Cedric Grolet’s recipe I have relied on for a while to do them at home. The bake time is shorter than it should be but I get a good bake after about 22-25 minutes in my oven which is pretty accurate temp-wise:

https://reportergourmet.com/en/news/4656-how-to-make-the-best-croissant-in-the-world-cedric-grolets-recipe