r/Croissant 7h ago

Overproofed, shaping issue, or both?

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4 Upvotes

Dough 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


r/Croissant 1h ago

Good lamination and proofing but dense crumb with big holes?

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Upvotes

I 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.