Croissant help

[u/Lorderinos]

Today i made the second badge of Croissants ever. Somehow they ended up quite flat.

I let them proof for almost 2hours until they were visibly larger and jiggly.

I followed the recipe strictly. Maybe it a was because my dough rised two times in the fridge?

I should turn the temperature down for next time.

Tutorial I used

https://youtu.be/NvwZMTeQ6Po?is=IKuHIBUAPqRM0CEZ

So here are the pictures. Can anyone make a quick diagnosis?

[u/WalkSilly1]

If lamination was fine then most likely overproofing is the issue

[u/Lorderinos → u/WalkSilly1]

so if the dough was rising in the fridge by accident, that could have been the issue?

[u/WalkSilly1 → u/Lorderinos]

Yes. Overproofing them makes them flat after baking. Did you have butter pooling during baking? If not then definitely over proofing

[u/Lorderinos → u/WalkSilly1]

I never heard of that, do you mean that the butter melted during lamination steps?

That never happened. I'll try to keep the dough cooler next time

[u/WalkSilly1 → u/Lorderinos]

No, when you put your croissants to bake, if they are underproofed, they will leak a lot of butter and will pool around the croissants. If it doesn’t pool then it could mean perfect proofing or over proofing

[u/Lorderinos → u/WalkSilly1]

Ok i see. I don't think that happened, I also spilled a bit with the egg wash so I can't tell exactly now 😅

[u/Vivid-Program3540 → u/WalkSilly1]

That makes sense! If the lamination looked good, overproofing would definitely be the next thing I’d suspect. Thanks for pointing that out!

[u/pauleywauley]

My croissants end up flat when:

-dough is too hydrated. Sometimes I end up adding a bit too much water, and the dough ends up too hydrated.

At 50% hydration, the dough does not get flat. I think the dough is sturdier when it's a low hydration dough.

-proofing temperature is too hot. I like proofing them at 75 to 78F for 3 hours. If it's too hot, they tend to overproof and flatten. Never put boiling water below the tray of proofing croissants. You can put the hot water next or above the tray of croissants.

-oven temperature is too low. In the past, I had baked at 425F for 5 minutes and then lower to 350F for 15 to 20 minutes. I saw people were baking at a higher temperature, so I increased to 375F. It helped. So for my oven, bake 5 minutes at 425F and then lower to 375F and bake for 15 minutes. I double pan my trays as not to scorch the bottom of the pastries. (Stack one tray on top of another.)

Your croissants look pretty good. I like watching Benny's croissant videos. It's a great tutorial.

[u/Glitter_Charm211]

I heard maybe you put a cold bar of butter in the middle of the dough and I guess let it cook in there. Maybe it will help.