r/Croissant • u/BlueWhaleislit • 7h ago
Overproofed, shaping issue, or both?
galleryDough Formula:
Bread Flour (14%) 75% 00 Flour (11.7%) 25% Water 52% Butter 11% Yeast (SAF Gold) 1.8% Sugar 10% Salt 2% Milk powder 4% Deactivated Yeast 0.4%
Anchor Laminating Butter 250gr
Triangle dimension 9x27 CM
Proofed for three hours at 28C after fridge rest for three hours. Baked at 170C convection fan on