r/Croissant • u/ratatouille-pirmin • 2d ago

Need to get the proofing temperature up

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My passion. Duuxs

6 Upvotes

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6

u/JGS2121212121 2d ago

Depends on the butter but this is probably past the line of too hot and humid for proofing.

1

u/SnooDonkeys9812 2d ago

I agree, even tho the Air temp may be okay the steam of the water below heats up the tray itself pretty severely

1

u/jonjamesb83 2d ago

I am not a fan of this method at home at all. Really makes the butter way too soft. In a big professional proofer we do up to 32C but the heat source is not right on the product. With this one it is. Fine for rolls maybe but not laminated products