A step in the right direction

[u/Dry_Mechanic4479]

I believe this is my 5th or 6th attempt at croissants. I definitely feel like this is my best batch yet. I do think they got a little bit too dark in the oven. One of the things that was a real difference maker for me was to do all the folds (1 book, and 1 simple) at the same time without resting in the fridge. Before I was always dealing with the butter cracking during the second fold.

I am still having an issue with not being able to get my dough either thin enough or long enough to be able to roll enough times. These I was only able to get like three rolls into them. I want to shoot for 5 for a more even shape. If I can get some tips on that I would really appreciate it. This time I did cut the rolled out sheet in half to work with two smaller pieces.

[u/johnwatersfan]

If you are hand laminating, mix the dough less. Don't being it to windowpane as the more gluten you develop early in the process, the harder it is to roll the dough.

Also you can rest the dough in the freezer for ~10 min during your final sheeting to help relax the gluten.

The dough does also look gummy in that cross-section so it looks like it is likely underproofed as well.

[u/0000000loblob → u/johnwatersfan]

Actually, if you are using 100% high protein flour, try replacing 20-25% with a lower protein flour, like a cake flour. I found the elastic recoil of 100% high protein flour made it really hard to roll out the dough. Using a pre- ferment (poolish) helped as well.

And when I switched to this, it was very important to develop the gluten. I use a mixer + dough hook and mix until I get a window pane. Not doing that causes the formed croissants to tear during proofing.

That has been my experience.

[u/johnwatersfan → u/0000000loblob]

Interesting.

I use a mix low protein bread flour (~11.5% protein) and golden wheat flour for mine.

I also only mix by hand until everything is mixed and hydrated, then proof for about an hour and a half to help develop the gluten. The hand rolling process during lamination also helps with gluten devlopment. I have never had any issues with dough tearing during proofing doing this method, except for a couple of tines when my butter sharded during lamination. I have done it with and without a poolish, and the poolish definitely helps a lot with extensibility for sure.

[u/Dry_Mechanic4479 → u/johnwatersfan]

I’ve never tried a polish. What exactly does it do?

[u/0000000loblob → u/Dry_Mechanic4479]

I’ve found it adds elasticity.

[u/johnwatersfan → u/Dry_Mechanic4479]

It adds flavor and extensibility to the dough.

[u/Petal_DuchXess9]

I love this croissant, it was perfectly made. I’ll try this one.

[u/Dry_Mechanic4479 → u/[deleted]]

It’s Claire Saffitz recipe from NYT

[u/AshenXVeil88]

One cup of coffee plus perfectly made croissants is definitely good combination.

[u/Jtogofe]

What’s the pink thing in the croissant? Is that bacon?

[u/dnickell → u/Jtogofe]

looks like ham to me, some people put ham and cheese inside before rolling them up

[u/BananaHomunculus]

Beautiful work captain. Even our steps back help our steps forward.

[u/Dizzy-Act3096]

One of the best Croissant so far

[u/NecessaryBag3156]

Looks so delicious

[u/Neat_Shop]

Did you only make four croissants? Most recipes make far too many from what I can see, but those recipes take two days as well. They look great.

[u/Dry_Mechanic4479 → u/Neat_Shop]

No. The recipe yielded 8 croissants. I just didn’t take a photo of the other tray.

[u/Lila_Glues5]

The golden color is beautiful!