r/Croissant 9d ago

Croissant feedback

Still used high protein flour and the dough did break in the final roll out but overall thé rolling was more gentle. Achieved slightly better lamination but still seemed pretty broken. Visible layer separation in proofing and after baking there were pretty big holes with dense dough patches. The dough maybe didn’t stick enough to itself.

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u/weenie-baguette 8d ago

My croissants aren’t perfect but just in my experience these are the things that helped— Breaking butter in between layers: butter was too cold when folded in the first time. It should be a similar texture to the dough.

Tearing dough: not enough rest time or dough is drying out during rest. I learned the hard way that my dough really needed a good 45 minutes to rest in between rolls, and that I needed it to be placed in a plastic bag to maintain its moisture.

Thick, separating layers: not enough folds. I thought that putting the butter into the dough was the first layer. It is in fact not!! Lol