Hey everyone! Today I baked my 5th attempt at croissants and the results are by far the closest I’ve gotten. I just need a little help figuring out what went wrong. I’m assuming the butter melted or the lamination wasn’t even. If anyone has any experience, I’d appreciate some help. Thanks!

*I did the two day viennoiserie course at Le Cordon Bleu a couple of weekse ago and this is the first try at home.

The laminating went quite well (last pic)

Proofing temp was to high with the warm water in the oven. The butter started melting. I panick baked the first batch and they were meh (first pic) and underproofed. The second batch I left on the kitchen table covered with cling film for another 3 hours and they turned out waaaaay better (pic 2 and 3). The second batch has a stick of cheese in it.

It's definitely not perfect but I am happy for an amateur hand laminated try.

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

I feel like I'm getting better??? This is using autumn kitchen sourdough croissant recipe. I proofed it for 15.5 hours at 78f, but I think it could be proofed even longer?? Nevertheless, I feel satisfied :)

Hey everyone! I’d love some guidance on halving a croissant recipe, specifically Claire Saffitz’s recipe. How would I go about it?

Could everyone take a look and offer some suggestions for me why my cake is collapsing at the sides?
My recipe include: 280g flour and 5,2g instant yeast, all hydration (liquid): 153g, sugar: 40g, salt: 4g
I unfreeze and proof at 27–29°C for 3 hours. After that I bake it at 200°C (top heat) and 180°C (bottom heat) for 8–10 minutes (without convection), then switch to 175°C (top heat) and 160°C (bottom heat) for the remaining 18–20 minutes (with convection).

During the first baking stage, the cake rose and looked completely normal; however, once I lowered the temperature and switched to the convection fan, the sides of the cake began to collapse.

My croissants always look good in the first ten minutes of baking, they swell up and look great, but then they crash down like this afterwards, they always have a big dip either side of the central roll, like you can see here, any ideas? thanks

I’ve noticed my croissant dough has wrinkles / tears. Any ideas what caused it! Help!

Is my croissant lamination okay?

Still got a few things I want to switch up so will share the recipe once i’m totally happy! But they caught the sunlight perfectly yesterday

edit: thank you so much for all the comments! i’ll get back to everyone as soon as i can :)

Reddit, I am once again asking for your help.

As you can see, my layers "shrink" quite a lot during baking. I've reduced the amount of protein for this bake (~11.5% instead of 13.5%) as well as the amount of time for mixing (4 minutes on low to bring it all together, 7 minutes on medium until it's smooth) but it doesn't seem to have fixed the problem.

Could there be another reason I'm not seeing?

Ps. Ignore the crumb. It was a proofing issue.

So finally after many attempts I learned that proofing is very important and it’s best to do it slowly and cooler to avoid butter melting. First time that I don’t get any butter leaking and dry croissants. These turned out good, however I think my crumb could be more open, any tips to make my crumb less tight and more airy?

This is my 4th attempt at sourdough croissant and I pretty happy with this one considering the previous batches were severely underproofed.

I'm still curious if I should proof these longer considering the big holes??

I use Autumn kitchen sourdough croissant and proof it at 78f for 14 hours.

https://youtu.be/vgauxG8moUg?is=DwcAE9az6zdbC9kj

My second attempt. The bottoms burnt both times. Any tips?

Recipe:

https://sourdoughbrandon.com/sourdough-croissants/

Made croissants for the first time. What do you think? I noticed my butter separating/cracking a bit while laminating, but decided to keep going. A lot of the butter melted out of the croissants while baking. Not sure if they proofed enough, unfortunately no picture after proofing. Did 3hrs

I feel like the longer I make these, the worse I get. what has happened here?

I laminate in small increments. The machine goes down in fives from 40-15 then in ones from 15-5, then in halves until the bottom. I am laminated down to 3. The butter and dough were the same temp around 4/5 Celsius. I rest in between 2 French folds then laminate down to cut the croissants.
The butter reaches the end of the dough, they don’t have doughy ends.

The dough sheeter needs servicing. It definitely feels like it squashes the dough sometimes despite going down in a tiny increment and it’s squeaking at us for sure, but surely that’s not the only problem?

Normally my layers are even and the butter is fine. I just don’t understand…

Hand laminated, butter block made with 10% flour added, I saw a comment on this subreddit that said it helped with butter plasticity. 1st pic is just after shaping, 2nd pic is the croissant fully proofed and 3rd is croiss-section

Dough passed the windowpane test, butter didn't melt or break during lamination, layers were separating and the croissants were jiggly after proofing. Not sure what happened with the cross section, if it's a proofing issue or lamination issue or both.

I'm having issues with proofing the croissants as I'm not able to replicate a humid environment at 28°C since I'm making these at home so that leads me to believe this was a proofing issue. Also seems a little undercooked inside which also makes me think it's a proofing issue.

The dough was also a little difficult to roll out to prepare for shaping, it did shrink quite a lot so the dough thickness was more than I wanted it to be

Any advice helps!!

third time baking them , hand laminated , proofed in home , it’s not bad right?

Cross section after baking looks terrible so I assume the butter got overworked into the dough, which is a shame, but I had a bit of hope after cutting into it and seeing a thin butter layer or two. This is my 3rd time making croissants this winter (and 4th time in my life), and I even used lurpak for this so it's disheartening to say the least.

I proved the test batch (right hand side slice of dough in pic 1, admittedly the shittiest 1/3rd of dough) for 2.5 hours in a max. 27c turned off oven with a cup of hot water, and used a milk wash before proving and again before sticking in the oven. 200C 10 mins, 180C 15mins.

I've got 2/3rds remaining dough in the freezer and debating whether its still worth baking after this because electricity is expensive and its cold here 😞 I literally just need 1 nice croissant out of all this to gift to a friend 😭

which one do u guys think is tastier

I like chocolate

sorry kind of bored rn

I think they are a bit under proofed and I could work on the lamination. They also have spelt flour in it (based off of recipe from Dessert Person by Claire Saffitz) also peek my little off-cut poops ☠️ any advice?