Croissant

1078 Views 4 Replies 3 Participants Last post by brianshaw, 2 mo ago

matesso

Discussion Starter · 3 mo ago

Hello

I want to ask you, I am trying to bake handmade croissant laminated by rolling pin and this is my best result but inside them it is still not the best, because at bakeries its thinner inside than mine. What do you thing where is problem please?

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retiredbaker

· #2 · 2 mo ago

They're not bad at all, I don't pay any attention to the honeycomb crap, thats an indication of how over-processed they make the dough. The perfect honeycomb ensures a lack of external flake.
I would pay more attention to the shaping, they're too short .
You'll get more flakiness by using 1 x 3 fold and 1 x book or 4 fold.
If you go beyond that point by adding more folds its a diminishing return.

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matesso

Discussion Starter · #3 · 2 mo ago

retiredbaker said:
They're not bad at all, I don't pay any attention to the honeycomb crap, thats an indication of how over-processed they make the dough. The perfect honeycomb ensures a lack of external flake. I would pay more attention to the shaping, they're too short . You'll get more flakiness by using 1 x 3 fold and 1 x book or 4 fold. If you go beyond that point by adding more folds its a diminishing return.

I will try 3:4:3 and I think maybe it will be better if final dough will be a little bit thicker. It was maybe about 5mm. But when a tried 3:4:3 last time it was like a brioche it wasnt layered.

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retiredbaker

· #4 · 2 mo ago

matesso said:
I will try 3:4:3 and I think maybe it will be better if final dough will be a little bit thicker. It was maybe about 5mm. But when a tried 3:4:3 last time it was like a brioche it wasnt layered.

if you go too thin during folding the layers will stick and you get spongy croiss.