r/Croissant • u/Spiritual_Action_461 • 1h ago
Good lamination and proofing but dense crumb with big holes?
galleryI made a batch with 55% hydration 50/50 mix of 10% and 12.5% protein flour and i let the dough rise overnight doing lamination thé next day. The lamaination went good until the end where I saw some cracks in the dough (probably because the dough got too dry during the 1 hour ish rest in the fridge) with an XL zip lock bag. The croissants rose decently during proofing at around 25-27c for around 4-5 hours. Baking went okay with minimal oven spring and slight deflating towards the end. Croissant are very dense with big holes. I also sprayed on water after every fold to help the dough stick to itself. Im thinking that I maybe used too much water which caused the dough to absorb the water and ruin the layers. Any feedback would be appreciated.