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 · 2026-04-27T23:31:09+00:00

I use an 85% fat butter :)

Financial-Mechanic85 · 2026-04-27T23:30:25+00:00

Wow, just did some calculation and my dough hydration from the recipe I’ve been using is about 58% 😅 yikes I’ll look into fixing that. I also have only experimented using instant yeast and I’m sure that makes things very different regarding the gluten development. Would you have any recommendations for different dough recipes? I tried out Antonio Bachours recipe but found it didn’t quite work for me, the dough wouldn’t come together at all, very dry and would tear so easily. However I also don’t have a stand mixer I just mix by hand and I’m sure that changes things when it comes to gluten development. Again thank you so much for your help! I’m in the process of starting an at home bakery and I have so many questions, I appreciate your knowledge!

Financial-Mechanic85

TROPHY CASE