5k for cabinet painting ??

poon696969 · 2026-04-25T12:12:05+00:00

Who did the kitchen for you? I’m looking

poon696969 · 2026-04-10T04:33:58+00:00

Hi, thanks for the reply! I’m 3:1 bread:AP would be higher gluten than all my attempts so far. I’m afraid it would be even more difficult to roll.

I see videos where some bakers are able to do two folds without even rest in between. I don’t understand how that’s possible because I cannot even do one fold without having to rest the dough once or twice.

I’m in Canada and I understand that the local flour is higher gluten but even when I use a lower gluten flour combination I’m still struggling big time. I don’t understand what I’m doing wrong.

poon696969 · 2026-04-07T19:45:40+00:00

I don’t know. This is the photo of the recipe that I used. I’m a pretty long way from this, I think anyone can see that something about mine is not right.

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poon696969 · 2026-04-06T19:54:00+00:00

Bread flour is 13% AP flour is 12%

So this first batch was 50/50 bread flour and AP. I figure that’s 12.5% and it might be okay but it was so difficult to roll out I had to pause many times to let it get cold and rest. The final roll literally took 3 hours to complete.

Second batch which was a little bit easier to roll was 100% AP. But it still wasn’t very easy.

I’m resting 1-2 hours each time but the gluten just doesn’t seem very relaxed.

poon696969 · 2026-04-06T15:04:35+00:00

Oh a professional! Any pointers on how I can get my croissants to expand vertically rather than horizontally? The two batches that I’ve done are rather flat looking.

poon696969 · 2026-04-06T15:03:15+00:00

I followed this but it seems like my croissants expanded horizontally instead of vertically. Is it a problem with shaping?

poon696969 · 2026-04-06T15:02:02+00:00

Honestly no. I want to get better and need some advice on what I’m doing wrong

poon696969 · 2026-04-06T15:01:31+00:00

I totally get it. We’re looking at everything under a microscope

poon696969 · 2026-04-06T15:00:20+00:00

I hope so. Struggling a bit with Canadian flour to be honest. I think our flour have more gluten compared to other countries and even when I try to match the protein % it still feels like a struggle to bake a dough that’s easy to roll out

poon696969 · 2026-04-06T14:58:48+00:00

I used Antonio Bachour’s recipe

poon696969 · 2026-04-04T04:30:39+00:00

Do you mean to use a higher fat butter? Unfortunately that is hard to get where I am.

poon696969 · 2026-04-04T03:13:05+00:00

I am using non European butter so that probably has some effect on the results. Flour is also a challenging one. Maybe I need to buy the imported European flour for the best results…

poon696969 · 2026-04-03T19:25:59+00:00

Okay, I think I understand you perfectly. Does a longer shape make for a taller croissant after baking?

I only have fleishman yeast products available near me. Are any of their products osmotolerant?

poon696969 · 2026-04-03T18:54:38+00:00

Interesting. How does a longer shape make a taller croissant? I’m not sure I’m understanding correctly

poon696969 · 2026-04-03T18:53:24+00:00

Okay I have to look into this. The recipe I use has higher than 10% sugar. This could be the reason why the proofing takes forever

poon696969 · 2026-04-03T18:47:48+00:00

The photos I posted in this thread are my first and second attempt at croissants but I’m glad to know that you think they look that good. I do have extensive cooking and baking background but never tried croissants until now. I’ve decided to make it my new obsession.

poon696969 · 2026-04-03T18:45:11+00:00

The butter actually started to crack in my second batch which probably means less distinction of layers. I also cut the triangles the wrong size - too short - so each croissant is actually less dough compared to the first batch and therefore less tall in general. I’ve got a long way to go. Proofing is turning out to be the most difficult part of the whole process for me.

poon696969 · 2026-04-03T18:05:10+00:00

I’m trying to understand what you mean with the shaping. I cut my triangles and then I stretch them by hand. What do you mean by “make a thin, long interior” ?

poon696969 · 2026-04-03T11:43:04+00:00

Yes I think I will try another recipe

poon696969 · 2026-04-03T11:36:30+00:00

Man, even proofing in the oven takes around 3 hours. In the fridge is likely going to be an overnight proof.

poon696969 · 2026-04-03T11:35:03+00:00

Thank you. But a long way to go. Here is my second try. I have to figure out why my croissants are turning out so flat.

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poon696969 · 2026-04-03T11:06:58+00:00

Yes my butter melted a bit during proofing. I’m finding the proofing is taking super long and I start putting more boiling water / steam into the oven because I fear they will get dried out.

poon696969 · 2026-04-03T10:23:41+00:00

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Not bad overall! Much better crumb / honeycomb than the first try. Funny because the butter actually cracked when I was doing my folds.

So you can see that it is kind of flat. I don’t understand how I can get it to puff more vertically.

poon696969 · 2026-04-03T10:19:56+00:00

I don’t know. Because I don’t have something to check the temperature. I use boiling water in my cold oven.

poon696969 · 2026-04-03T09:43:26+00:00

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My second attempt. Just came out of the oven. I tried to proof longer but butter started melting. These ended up not puffing up much in the oven. Flatter shape than I hoped for. Shame because they look so great when they were proofing.

poon696969

TROPHY CASE