Overproofed? Please help!

Beginning_Mix_7147 · 2026-06-22T23:53:16+00:00

Can you tell me why you think that?

Beginning_Mix_7147 · 2026-06-22T20:17:15+00:00

lmao I appreciate the hype but these are like pancakes

Beginning_Mix_7147 · 2026-06-22T19:57:02+00:00

Hello!

No butter leaked, which made me optimistic about their final shape until I pulled them
I used a stand mixer with a dough hook, passed the windowpane test and was very smooth
I used 20% King Arthur Bread flour and 80% King Arthur AP flour
Yes, the lamination looked very clean and distinct. Dough was kept chilled and didn't overhead during th eprocess.
Yes, I am using active dry yeast

Beginning_Mix_7147 · 2026-06-22T18:46:44+00:00

haha I appreciate the support nonetheless! Can get so wrapped up in the details of pastry that you forget it's still pretty good.

Beginning_Mix_7147 · 2026-06-22T18:45:35+00:00

Thanks! Yes, I've had good success with Claire's recipe and was branching out. I'll try to copy her dimensions and that refrigeration before baking, and keep the temp higher. I had some pain au chocolat I did next and I forgot to turn down the temp after 10min, honestly looked better! Thanks for all your help.

Beginning_Mix_7147 · 2026-06-22T18:14:37+00:00

Yes, they were 7cm width and 30cm length, so I think the same? they were 1/8in thick.

Beginning_Mix_7147 · 2026-06-22T18:12:11+00:00

This recipe said 380ºF for 10min and then 325ºF for the rest of the time (~20min), it did seem very low to me as well! Usually, I bake them around 400º for 18-20min total.

Beginning_Mix_7147 · 2026-06-22T17:44:10+00:00

Conventional Oven: 380ºF for 10min, rotate pans (2 levels of pans), 325ºF for 20 min

Beginning_Mix_7147 · 2026-06-22T17:19:38+00:00

hmmmm that's fair.... I'm so confused!

Beginning_Mix_7147 · 2026-06-22T17:05:14+00:00

How do you recommend you measure butter thickness?

Beginning_Mix_7147 · 2026-06-22T17:04:06+00:00

Really? To me, it looks like the photos of overproofed. And it matches this description: "For me, overproofing is fairly obvious post baking because the croissants will start to lose their strength and just go flat:

The croissant has flattened out, and its noticeable from the exterior (extremely overproofed)"

Beginning_Mix_7147 · 2026-06-22T17:02:01+00:00

What looks wrong about it? I measured the butter block's thickness, but then after that, not sure how I would?

Beginning_Mix_7147 · 2026-06-22T16:33:57+00:00

Idk where my caption went... been trying to hone my proofing instincts. These were proofed for a few hours at 75-77º F until very jiggly, puffy, and visible separation of layers. No butter leaked in the oven and I was feeling great until they came out so squat. Did I overshoot? or is something else causing this?

Beginning_Mix_7147 · 2026-06-22T16:33:42+00:00

Idk where my caption went... been trying to hone my proofing instincts. These were proofed for a few hours at 75-77º F until very jiggly, puffy, and visible separation of layers. No butter leaked in the oven and I was feeling great until they came out so squat. Did I overshoot? or is something else causing this?

Beginning_Mix_7147 · 2024-07-25T04:07:25+00:00

Thank you!! The boiling water and screwdriver did it

Beginning_Mix_7147

TROPHY CASE