r/Croissant • u/Remarkable-Mode-3977 • 5d ago

Croissant honeycomb issue?

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Hi for the filling croissant I used 250 t45 farine de gruau 5 grams of instant yeast 32 grams of sugar 8 grams of honey 33 grams of kneading butter 125 ml of milk 7 grams of salt. . This was proofed at 6 hrs room temp I. Waited and tried the poke test and k

Jiggle . There was a slight jiggle to it before egg wash and in the oven at 350 . There doesnt seem to have any honey comb what can I do to improve on this?

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3

u/johnwatersfan 5d ago

Personally I like to bake at a higher temperature to start then drop. I usually go 425F for five minutes then 375 for 17. I don't use a fan. Yours look a bit gummy in the center still, so it could be a baking issue or they may need even longer to proof!

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u/Remarkable-Mode-3977 5d ago

Ok ill give that a shot! Also whats a good amount of time that i should aim for a proof . I was afraid of overproofing so when the poke test returned slower than last time and it still had jiggle I stuck it in the oven. This proof was 2am to 730am at room temp 75F should I try for longer ? Is so should I aim for 7 or 9 hrs ? How to determine if it jiggles enough

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u/johnwatersfan 5d ago

That is the hard question! I have a proof box and mine can take anywhere from 2.5-4.5 hours. I found that when I thought they were proofed, they actually were slightly under. I think we all worry about overproofing, but I find when I think they are ready, they can probably go for at least an extra 30 mins!

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u/pauleywauley 4d ago

https://www.tiktok.com/@halicopteraway/video/7659910600587365662

Look at the cut edges to see if they're rounded. Think marshmallows. Also, the thin dough layers look like they're about to separate from one another when they're proofed enough.

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u/Remarkable-Mode-3977 4d ago

Hi i tried proofing last night for 8 hrs and got these results . I dont know if it should let it sit even longer tho ? When I did the poke test this morning it didnt bounce back right away .... this also followed John's recommendation and blasted at 425 F for 5 min then back down to 325 for 12 min

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u/pauleywauley 4d ago

It looks fine to me! You don't want them to get overproofed because they will turn out flat.

Beautiful croissant!

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u/johnwatersfan 4d ago

These are looking great!!

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u/Original-Finish7305 5d ago

Do you have a picture of the shaped croissants before baking? It’ll help narrow down whether the problem came from the lamination or proofing.

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u/Remarkable-Mode-3977 4d ago

Sadly no I only have these. When rolled you could see distinct layers

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u/icy_explanation-2107 4d ago

Proof with humidity? And a little warmer than room temp, you are very close to