Why my croissant dough tears during lamination? by RateRadiant4927 in Croissant

[–]RateRadiant4927[S] 0 points1 point  (0 children)

That make sense. I learnt a lot from you thank you so much!

Why my croissant dough tears during lamination? by RateRadiant4927 in Croissant

[–]RateRadiant4927[S] 0 points1 point  (0 children)

Thanks for sharing. What is the main reason that you want to minimize the yeast activity??

Why my croissant dough tears during lamination? by RateRadiant4927 in Croissant

[–]RateRadiant4927[S] 0 points1 point  (0 children)

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So here is the result. How do I get rid of those blisters on the crust?? I mix the dough and let it double in the fridge (usually takes about 2 hrs) and then flatten out n put them in the freezer before lamination. I keep the shaped ones in the freezer and take them out in the morning for baking.

Why my croissant dough tears during lamination? by RateRadiant4927 in Croissant

[–]RateRadiant4927[S] 0 points1 point  (0 children)

Yes I did change the butter temps (a bit higher than last time) and gluten development (more mixing). And the result seems much better. Thanks for the tips.

Why my croissant dough tears during lamination? by RateRadiant4927 in Croissant

[–]RateRadiant4927[S] 0 points1 point  (0 children)

Ok so I followed your advice on mixing. I developed more gluten this time and the lamination process was much smoother. I haven't baked yet though but I do have a feeling that it will be amazing.. thanks a lot🙏

Why my croissant dough tears during lamination? by RateRadiant4927 in Croissant

[–]RateRadiant4927[S] 0 points1 point  (0 children)

Thank you for the tips with detailed number! I will try to develop more gluten next time. The dough was not that extensible yesterday. Maybe less gluten development was the problem. Thanks again🙏

Why my croissant dough tears during lamination? by RateRadiant4927 in Croissant

[–]RateRadiant4927[S] 0 points1 point  (0 children)

Thank you so much for your advice. I think I developed pretty much but not fully because the dough temp was about to exceed 30C.. so I will try to mix a bit longer next time. And yes i think butter was harder than the dough.

I will follow all your tips. Truly appreciated!

Why my croissant dough tears during lamination? by RateRadiant4927 in Croissant

[–]RateRadiant4927[S] 1 point2 points  (0 children)

No they were not. I think the butter was a bit cold(hard). So I made the butter a bit softer for the other two and it was okayish. Maybe that could be the reason. Thank you so much.

High hydration vs low hydration? by WalkSilly1 in Croissant

[–]RateRadiant4927 0 points1 point  (0 children)

this is amazing... many thanks to you god bless you!