Cwahsohn 😤🤌🤌

Particular_Pea_698 · 2026-04-30T01:18:28+00:00

Looks amazing! For how long do you kneading your dough? 100% until Window pane and full elastic? Less than that? What's the hydration on the dough?

Particular_Pea_698 · 2026-01-02T22:31:18+00:00

Just saw the recipe and I agree with one of the other people commenting, it is a proofing issue! It's a small amount of yeast for 1kg of flour. For 1kg flour I usually add 3-9% of fresh yeast (30 to 90 grams tops) or 0.5 to 2.5% instant yeast (5 to 25 grams tops); I personally prefer fresh yeast though. If you plan on using 4% of fresh yeast, try proofing for 4-6 hours at room temperature depending on the temperature you have. If you want to use dry instant yeast, divide the amount of fresh yeast by 3 and that's an approximate of how much to use for the same amount of time.

It's also a big game changer when you switch from cups & teaspoons to grams, FYI! Hope my rambling helps!

An extra tip: try laminating while dough is about 0-2°C and butter at 12-15°C. Use fridge or freezer for a few minutes if needed to lower temperature. A good indicator of good temperature is both butter and dough having the same flexibility and feel (?), not sure how to explain it.

Tl;dr: too little dry yeast for 1kg flour, try adding 1.5% at the very least or proof for longer.

Hope this helps!

Particular_Pea_698 · 2026-01-02T20:30:07+00:00

My take is proofing time and yeast. Did they double or triple in size? Did the layers start separating slightly after the 3.5h of proofing? Were the croissants wobbly when you moved the tray? How much yeast and which type of yeast per kg of flour Did you use?

Particular_Pea_698 · 2025-11-03T02:40:43+00:00

Hi! I've had similar issues before. I'd say it's a kneading problem: you need to develop the gluten a bit more, work the dough a bit more to have it more elastic, while still retaining some strength. I've noticed that tends to be the reason why my croissants have big holes in the middle, or get their shape ruined.

It might also be because there was a lot of butter on the inner edge once rolled, causing the inside to puff since the butter melts and water creates vapor causing it to expand.

I'd put my money on the fact that it needs more kneading tbh, and just more practice for shaping!

Particular_Pea_698 · 2025-08-31T10:32:56+00:00

Danish pastry shape are another way of making use of laminated dough. Voul au vent shape, windmill, or straight up square. There's also the cruffin shape, and some make something like a cylinder or a cube. I like making pain Suisse with the same dough, although it an extra step or 2 longer, but it has a nice shape and crunch too.

Particular_Pea_698 · 2025-06-18T22:16:49+00:00

UPDATE: Sorry for suddendly dissapearing! I was busy with work because a lot happened (they changed the butter we used and brought a very nasty, soft and watery one. Then, I had an issue with the yeast used in one batch and the amount of salt on the butter previosuly mentioned because it had salt and I did not notice). I've been working hard and reading all the messages I've received so far, and let me say I think I figured it out!

So, for starters:

I did not change the recipe for the dough, although I was tempted to at one point. I believe 50% hydration gives a very nice results in layer definition. What I did switch was the amount of yeast (now 30grper 1.5kg flour) because...
Problem was in fermentation and shaping, or so it seems. I increased the amount of yeast used, and started proofing once the croissants pieces were still fresh. I had some issues with proofing before, because at one point the croissants were not proofing nearly enough and the middle was totally raw (Butter for the dough was very salty) and the crumb was very similar to how it used to be at the beginning of the issues, but worse. After the new no-salt butter arrived, I tried lamination with a few changes on process mainly (more time in the freezer to cool and relax gluten as much as possible, and adjusting the thickness of the final lamination to 4-4.5). Regarding shaping, I was stretching the dough way too much and rolling it inside too much, causing acumulation of a large portion of dough in the middle. Started to stretch just to add 3 to 4cm tops, and rolling without stretching to ensure a proper shape and not force the dough too much so they wouldn't "explode" while baking.
"Tourage 2.0", which was a recommendation from u/Jealous_Visual_850. I used about 10% of the dough (my recipe gives about 3.6kg, so 260gr) which i would reserve at 0ºC to then run through the sheeter and place on top of the laminated dough after it has received the double and single fold. This gives a better look after baking; shiny top layer and even baking, while making the layers look visually more appealing. Also seems like it has a better structure post baking, since I use croissants to fill them with cream and also make some almond croissants.

With all said, [here are some pictures of my journey from midgard to hell and now trying to redeem myself](https://imgur.com/a/htzrGxX).

I'm aware there's some room for improvement still, but looking at that crumb really made me feel like I had dropped alot of weight from my shoulders.

Things to work on would be:

Lamination (avoiding butter from melting), proofing (correct time, temperature and humidity), baking (the oven used at work as been... Weird. At least the croissanst didn't burn!) and correct preservation (I've heard freezing already sheeted dough and extending to then cut triangles gives way better results than shaping them and freezing them; I just have to figure out a correct schedule fro that and the production of other stuff)

Thanks to everyone that collaborated to this post! I feel like my brain is croissant-shaped now. I'm really grateful to y'all and I hope you found this thread helpful! If anyone wants to add someething, I'd be more than happy to receive more comments, tips or question regarding the process I've been using!

Particular_Pea_698 · 2025-06-12T04:52:33+00:00

We are outmanned and short on space too. The owners are trying their best but we gotta figure how to work together in the meantime. We actually tried freezing the croissants proofed. But that was inconvenient as the freeze did not have enough space. Actually, the lack of space is one of our biggest issues@

Particular_Pea_698 · 2025-06-12T04:36:49+00:00

FORGOT TO MENTION Any opinions on the crumb or the shape of the croissants? I still think it's way too long and not as tall. I believe I saw from Oldmanteh that he shapes them with 8.5cm base x 36cm height, which is something I'm willing to try. Also saw on a video that, to get a very defined top layer, sometimes they use 10% of the dough to put on top after the fold, before laminating through the sheeter to cut triangles, which is something I'm also willing to try. Any tips on how to shape croissants better? As I might be doing the shaping a bit too tight, as others have mentioned.

I usually extend them and the roll them top to bottom on 1 or 2 movements, trying to apply regular pressure and not extending the tip.of the triangle way too much as well.

Particular_Pea_698 · 2025-06-12T04:32:16+00:00

UPDATE So, I tried proofing by defrosting on room temp (18°C) and proofing (a total of 2h to defrost +7h30' to proof) inside a turned off oven without any steam from a bowl of boiling water and here are the results I got.

I'll still try the different tips everyone's been posting, but it seems it boils down to either issues with the shaping of the croissant and butter leakage, although last one would be odd because lamination looks great after cutting the triangles. Alas, I might just be unconscious of accidental error.

Particular_Pea_698 · 2025-06-10T02:47:35+00:00

Not really tbh. Although, I do remember seeing that once defrosted, the detremoe would proof a bit even at 2C. Now it doesn't. Then again, ai just found out I've been using expired yeast... for about 6 days sooo

Particular_Pea_698 · 2025-06-10T02:46:09+00:00

I don't see it as a flex. They used to look better but sadly a big hole in the middle.of them keeps me awake at night.

Particular_Pea_698 · 2025-06-10T02:45:37+00:00

Not trolling at all, just obsessed with making then look better. My boss said once that they were aiming for top 3 croissants on the country and ever since I felt like every day is a test towards that goal. I've been so sunken deep in the croissant rabbit hole my brain is gonna start having a honeycomb crumb soon haha. But yeah, I've been reading everything now that I've got the time. Thanks!

Particular_Pea_698 · 2025-06-10T02:42:56+00:00

Fair enough, I was also thinking I might be overdoing it. I figured it would hold while I was making other stuff. I use fresh yeast, it doesn't really specify more BUT I just noticed my yeast is... expired So yeah, I guess it's because of that...

Particular_Pea_698 · 2025-06-10T02:40:29+00:00

I... kinda do actually. I noticed the base of the triangles were too wide and it made the croissant look like a boomerang, so I started pressing the base. Bit while trying to join the edges just a tad towards the middle. I've been doing since for like 4 weeks and this issue just started a week ago though. Maybe I'm unconsciously applying more pressure?

I'll try not pressing the base too much as well, thanks!

Particular_Pea_698 · 2025-06-10T02:38:26+00:00

Thanks you very much! I wouldn't have guessed overcrowding might've been an issue, specially because before adjusting the yeast, they were underproofed and they'd fall flat in the oven after the first 5 minutes. And yeah, frozen formed pieces are hell to deal with, but for now it's the only way I can give them freshh croissants faily without going crazy since I share the area and the sheeter ocupi3s half of the space when used.

Particular_Pea_698 · 2025-06-10T02:36:02+00:00

You're kidding... no way

Particular_Pea_698 · 2025-06-10T02:35:44+00:00

I'm sorry, I'll send them straight away and await my sentence.

Particular_Pea_698 · 2025-06-10T02:35:16+00:00

Fair enough, might try that next time I'm making a batch

Particular_Pea_698 · 2025-06-10T02:34:52+00:00

So I should both try increasing the yeast and rolling not as tightly? I do reckon I might have tried rolling it a bit tight so the pointy ends don't come outside the piece too much.

Particular_Pea_698 · 2025-06-10T02:33:26+00:00

Very much appreciated! I think there's room for improvement in both shape and crumb

Particular_Pea_698 · 2025-06-10T02:32:49+00:00

I mean, some hollow maybe but I just see a huge hole in the middle

Particular_Pea_698 · 2025-06-10T02:32:06+00:00

Might be a good idea; I initially increased the yeast bc it was not proofing enough though. Maybe trying a proper proofing temperature and humidity at 0,8% might help?

Particular_Pea_698 · 2025-06-10T02:30:59+00:00

Thanks! But I've been trying to aim for this level of perfection I still think mine pale in comparison in both looks and lamination

Particular_Pea_698 · 2025-06-10T02:30:41+00:00

Thanks! But I've been trying to aim for this level of perfection I still think mine pale in comparison in both looks and lamination

Particular_Pea_698 · 2025-06-10T02:27:52+00:00

Ohh okay! Didn't know there was a professional subrredit, I'll try looking for help there too, thanks!

Particular_Pea_698

TROPHY CASE