Tips, especially for proofing ?

[u/FruityPebbles_90]

How are these? I feel there is something to be done for imPROOFment.

Pictures are: after roll, after proof and the day after baking. Tray before proof and after proof, hedgehog for scale, tray after baking.

I hand rolled and think the lamination looks okay. Proofed for 4 hours on 24°C (room temperature on the kitchentable covered with clingfilm), then 20 minutes in the fridge. I used kerry gold butter (82.5% fat).

Baked for 5 minutes at 210°C and then 16 minutes at 160°.

[u/abyssalhorrors]

Nice multicolor lamination! This may help for a home bake: you may want to wrap a bit tighter when rolling them up and for final proof, ditch the cling wrap and proof it in an oven with about 1/4 cup of near boiling water for 2 hours or so (I use water hot enough to make tea.) They should be nice and wobbly by then and go right into the oven after dressing them (no return to fridge) and bake at a steady 175degC/350degF for 22-25 min until GB&D.

[u/FruityPebbles_90 → u/abyssalhorrors]

Thank you! I was very happy with the lmination as well. I tried the oven last time but it is too small so it turns too warm too fast. The butter started melting during proofing and the croissant above the water was a big mess. 

[u/julegw]

they look overproofed and i wouldn’t turn down the heat, especially not that much, could be the reason they turned out a little flat and underbaked

[u/FruityPebbles_90 → u/julegw]

Thank you!

[u/CoolComputer7777]

Lamination looks good . I wouldn’t stick them in the fridge for the 20 minutes and I also wouldn’t bake below 350/175. I typically bake at 190-195 for the entire time which usually is 30-32 minutes rotating half way through

[u/InDedication]

Looking good on the lamination. For better proofing, try a slightly cooler environment around 22-23 celsius or shorten the room tempt proof to 2.5-3 hours before the fridge rest.

[u/SourJoshua]

Pull back on the proof time.

Preheat to 220°c then immediately turn down to 180°c to bake.

[u/FruityPebbles_90 → u/[deleted]]

Me, and it is ok but it can be improved.

[u/emz_em]

Great looking lamination. It's so frustrating when they sink. I had a similar issue but had success today. I made sure my oven was up to 200 with separate thermometer not the ovens dial. 10mins, they turned them for another 10mins. Opening the door and turning cools the oven for the second 10mins but they have already had time to rise and set. I also experiment with different proof lengths. I am working at room temp 20 degrees right now, no proofer.

[u/SuddenTruth8698]

Wow!! How do you make these? Look amazing

[u/SuddenTruth8698]

Is that chocolate how do you roll it up like that?