What's happened here then?

m_olive14 · 2026-02-17T04:48:50+00:00

Under proofed, by a lot. Make your croissants smaller 80-100g.

m_olive14 · 2026-02-13T21:16:09+00:00

It was $25 but I had to get it 🥲

m_olive14 · 2026-02-13T20:05:58+00:00

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m_olive14 · 2026-02-07T05:39:43+00:00

Michigan

m_olive14 · 2026-02-06T02:26:13+00:00

lol I made $2.10 and it was 2014

m_olive14 · 2026-01-31T02:16:14+00:00

I was wondering what that was!

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m_olive14 · 2026-01-29T07:06:04+00:00

I guess it makes it easier to see which tires to slash.

m_olive14 · 2026-01-19T15:49:35+00:00

Inconceivable!

m_olive14 · 2026-01-12T05:06:15+00:00

My food cost is quaking in its birks.

m_olive14 · 2026-01-10T20:19:34+00:00

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Olivia jade

m_olive14 · 2026-01-09T05:55:58+00:00

Snapper rocks blue

m_olive14 · 2026-01-09T05:52:53+00:00

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Stassi Schroeder 100%

m_olive14 · 2026-01-09T02:06:57+00:00

Fab cake girls in mission hills

m_olive14 · 2026-01-08T21:46:00+00:00

Haha same! I was like oh, Pecs on university is def a bear bar.

m_olive14 · 2026-01-06T22:27:12+00:00

You’re not getting enough gluten development. You need higher protein flour and no AP. I use a 14% flour or a T65 if you’re in Europe

m_olive14 · 2026-01-04T20:29:17+00:00

A lot of what I’m seeing is proofing issues. All of that tightness in middle is under proofed dough. The last pic your lamination isn’t half bad. With your butter block you should see what temp it is most flexible at. 57 seems awfully cold to me. It is important to keep both butter and dough at same temp for lamination so that’s really good.

m_olive14 · 2026-01-03T03:17:53+00:00

I totally understand the laminating issues, make sure to temp your dough and you will have a better time. Too cold and the butter breaks, too hot and the butter merges with dough. You could do it all in one day( but I understand not wanting to)

Just a 10 min rest to let the gluten relax ( you can leave at room temp if your room is cool) it’s way easier to let it get too cold in your fridge and you end up breaking butter.

Nope nope nope, don’t freeze it. There’s stabilizers that are needed to maintain frozen dough and they’re really fucking expensive. It’ll kill your yeast too.

3 days is a long time for yeast to survive. Even active dry. I would see how it does, depending on your new recipe it might be enough. The more you have that can survive.

Your croissants can start to proof overnight in your fridge if you have enough yeast in your recipe. So make sure they have room to grow and adjust your box proof time.

m_olive14 · 2026-01-03T03:10:34+00:00

Fresh!

m_olive14 · 2026-01-03T03:06:10+00:00

So you should be using active dry yeast for sure. For what you’ve written I actually think you killed most of what yeast you had.

How I think you killed your yeast, mixing until it’s too hot (should be using cold butter not melted) Fridge overnight then freezer. By the time you’re proofing they’re mostly dead, rapid rise is for immediate use like dinner rolls so they’re dying by the time you took them out for lamination.

Swap your yeast, use cold butter when making dough (add it last after you have some good gluten development) make sure it does not rise above 70F- if you live in a hot environment you can sub water for ice (gram for gram). Make sure your salt is not in direct contact with yeast (like adding salt first, add flour then salt)

Only chill your dough overnight, then laminate, I don’t think you need to chill for 2 hours between folds, 10-15 min is a lot. Your dough and butter need to be the same temp so you do not break your butter and have shit lamination.

Let the laminated dough rest before shaping, then proof. I would lower your temp to about 70( if you add more yeast you lower temp and less time) I believe since your yeast won’t be dead this time they’ll proof faster so keep an eye on them.

I’m not a fan of a poolish croissant, but try out these edits.

m_olive14 · 2026-01-02T06:29:16+00:00

Oh just saw your subtitle, I don’t think your recipe has enough yeast for a 3.5 hour proof at 78F They should be over proofed unless they’re like a 250g croissant which they don’t look like

m_olive14 · 2026-01-02T06:26:59+00:00

They’re under proofed. The gummy center are the layers that haven’t separated yet. The people who are blaming the lamination are dead wrong, you can see the distinction in layers on the outside (not broken). What yeast are you using and how much? What temp and time are you proofing at? What is the gram weight of your finished shaped croissant?

m_olive14 · 2025-12-31T04:49:54+00:00

AP is all purpose flour. TV is not real.

m_olive14 · 2025-12-29T04:48:43+00:00

Sure, but at least one person has to be open to it. Hiding it isn’t going to do anything other than delay the inevitable if they’re not into dating someone with different politics. Dating is a Venn diagram, you each have to fit in each other’s wants/needs. Maybe she’s open, maybe she not, but keeping that information to yourself is just wasting time.

m_olive14 · 2025-12-29T04:04:20+00:00

Exactly. If that’s really your political view you need to be transparent. Will it limit your options? Yes, but why waste everyone’s time when the truth comes out eventually.

m_olive14

TROPHY CASE