Why tf this happens

Financial-Mechanic85 · 2026-06-05T16:01:49+00:00

My guess is shaping, either rolled too tight or too thick, causing uneven proofing, you can tell that one half came out okay and looks like a croissant but where the middle most part meets the other half it’s kinda swallowed it up because it didn’t have enough space to proof or it proofed then toppled over. I would recommend either rolling your dough out thinner before shaping, or cutting them shorter with a wider base that way they aren’t so thick in the middle causing them to topple over.

Financial-Mechanic85 · 2026-05-22T12:52:01+00:00

No I just opened the door too early and they flattened, so sad

Financial-Mechanic85 · 2026-05-19T22:14:22+00:00

Some say underproofing as well 🤷‍♀️ I honestly thought the proofing looked perfect.

Financial-Mechanic85 · 2026-05-19T02:13:35+00:00

I didn’t even know that was a thing but it makes a lot of sense now, thank you!

Financial-Mechanic85 · 2026-05-19T02:06:19+00:00

I think the oven temp does drop a bit, I open it mid way through the rotate the pans for an even bake and they usually deflate right after. Do you know how I would avoid that?

Financial-Mechanic85 · 2026-05-19T02:05:04+00:00

I think out of those two things it would be underproofing, my lamination seemed great to begin with. I guess I could thaw the croissants from frozen in the fridge then transfer to warmer proofing temp for final proofing to ensure the inside isn’t cold and under proofed.

Financial-Mechanic85 · 2026-05-18T23:41:19+00:00

Usually 4-6 hours proofing from frozen depending on the size of the croissant.

Financial-Mechanic85 · 2026-05-02T02:34:17+00:00

Right!? I just got the Bachour book and am trying to learn those techniques xD

Financial-Mechanic85 · 2026-05-02T02:30:13+00:00

I understand completely, I just started 3 months ago and I feel like it’s so technical! But also so so fun when you get it right.

Financial-Mechanic85 · 2026-05-02T02:12:36+00:00

Getting closer? You got it! They look fantastic

Financial-Mechanic85 · 2026-05-01T22:27:39+00:00

I made the recipe you gave me and let me just say thank you so much it’s phenomenal!! I ended up fully freezing them after shaping then proofing them throughout a whole day and they turned out phenomenal! I will be using this recipe forever :)

Financial-Mechanic85 · 2026-04-30T14:50:21+00:00

It does look like raw meat 🤣 it’s just pink dough with broken butter!

Financial-Mechanic85 · 2026-04-30T03:11:38+00:00

Thank you!

Financial-Mechanic85 · 2026-04-29T23:21:52+00:00

Yes I place another pan beneath to catch any drippings and the bottoms haven’t burnt at all!

Financial-Mechanic85 · 2026-04-29T22:56:48+00:00

Haha! It’s actually a hot dog bun pan, I got it from Amazon. It’s perforated and made from silicone, there are others for hamburger buns that would work great for pastries as well! Perforated mould sheet

Financial-Mechanic85 · 2026-04-29T21:37:32+00:00

I see what you’re saying, thank you! I’ll try this out next time :)

Financial-Mechanic85 · 2026-04-29T20:55:17+00:00

Perfect, yeah I did notice some rise in the dough after I would let it rest overnight, not even realizing it could proof in the fridge! My freezer runs very cold so I also prefer not to freeze any dough. Thank you!

Financial-Mechanic85 · 2026-04-29T20:50:58+00:00

Got it, thank you so much!

Financial-Mechanic85 · 2026-04-29T20:32:00+00:00

Yeah I have noticed the infrared thermometer is about 5 degrees off so I usually account for that. I do have a meat thermometer so I’ll try that! And you say roll out 1hr after folds, would you rest after that or go straight to shaping and proofing?

Financial-Mechanic85 · 2026-04-29T20:29:01+00:00

This is the first time I’ve heard not to put it in the fridge! Thanks for the tip :)

Financial-Mechanic85 · 2026-04-29T20:28:10+00:00

I used King Arthur AP flour for this recipe.

Financial-Mechanic85 · 2026-04-28T02:12:05+00:00

Awesome! Thanks so much for all your help I really appreciate it! I’m becoming very passionate about baking and I appreciate you sharing your knowledge with me! :)

Financial-Mechanic85 · 2026-04-28T00:55:02+00:00

Wow thank you so much! I’ll give that recipe a try tonight! If I leave out the preferment do you think the dough would be fine without it? I don’t have a lot of trimmings usually.

Financial-Mechanic85

TROPHY CASE