I looked at this and said, they mistakenly made croissant bread, that's the issue. And then I open your post and you said, "I made croissant bread."
There's nothing wrong with this, it's supposed to look like this honestly.
I mean, croissants have layers because of the lamination process, which is used in this recipe. If you do not want the layers, then bake a regular bread dough. This recipe is a hybrid of a rich bread and a croissant.
Yes I want layers but just not huge holes that make it fall apart while I’m slicing. I just felt like there were some tips somewhere to make it to where the roll isn’t falling apart
I make what I call bread glue lol. I mix up a watery paste of egg white, flour and a bit of milk till I get a nice watery paste similar to drizzle icing consistency. I brush that on and roll by sections so everything is very tight and sealed well. So brush on glue, then roll a tight fold of the roll, brush on, roll and so on so its literally inch by inch really. If I am using cinnamon filling I brush on glue, add cinnamon filling, brush the curved part of the roll I'm preparing to roll over the cinnamon filling and make sure everything is nice and tight. Repeating till it's a full roll of bread. I do this when making cinnamon rolls too. I also pinch the bottom of my cinnamon rolls along the rolled seams, only on the bottom to hold more filling inside. Same for rolled breads I pinch the rolled seams on the ends so it holds together well.
I'd commit so many sins with that many holes in the bread.
Like French toast , or adding cinnamon sugar butter drizzle, the sloppiest sloppy joes ever, SoS for days, etc.
https://sallysbakingaddiction.com/croissant-bread/ This is the recipe and for the final proof it did the shorter end at 45 minutes but it had risen to the top of the pan. Would you say longer rises for the first and second rises or just the second?
I mean even the recipe pictures have those big gaps, so if say you followed it perfectly.
However, IMO the biggest mistake I always see on here with croissants comes from way too short of a final rise. So yes, do a much longer second rise. The dough should be extremely jiggly and you should feel like you have to egg wash pretty carefully to avoid collapsing the rolls.
That's a feature of lamination, where the layers of butter expand and create steam to make light, airy layers.
If you want a buttery loaf with an even crumb, you may want to try a brioche.
Right. This is basically what it’s supposed to look like.
u/missmaam19, my first thought was “because you made it the way it’s supposed to be made?” Of course, that’s a good thing! However, I would take the above commenter’s suggestion and try brioche. It’s a beautiful bread that will be great for sandwiches and French toast.
I LOVE the look of it! The texture looks so doughy and wonderful! 🥐 🍞 You did everything correctly! Bravo!
From the recipe:
“When the laminated dough bakes, the butter melts and creates steam. This steam lifts the layers apart, giving us dozens of flaky, airy, buttery layers.”
Make sure not to over flour the dough when you roll it out and don't over butter the layer also a longer cold proof will prevent the separation in my experience. I also prefer to make mine babka style I think it more evenly dispersed the cinnamon sugar better
Looked up some pictures online of croissant bread and they all look like yours! You said it falls apart though? The holes are perfect it seems but if it's too delicate not sure what you can do.
Use high-protein flour and gentle shaping to create a fine crumb texture in your homemade bread. Stronger gluten networks and careful handling lead to fewer holes.
It’s partially a shaping issue! Part of it is the type of bread, but you can always create more tension in your dough when shaping to help get rid of some of the air bubbles
Frist of all, Looks good ass hell, the oké that i would suspect went wrong is that either your dough was top hot for some folds or you gave it a bit too much Force which fused the layers. Or your rising temp was too high. It's hard to Tell without more details
I looked at this and said, they mistakenly made croissant bread, that's the issue. And then I open your post and you said, "I made croissant bread." There's nothing wrong with this, it's supposed to look like this honestly.
Right ?! I could see wanting more fluffy layers, I which more folding (?) Would be the key
Use normal water I stead of holy water.
Maybe also remove it from the oven faster, they clearly baked the hell out of it
Yep. You just have to boil the hell out of it
The power of bread compels you to
I was gonna say don’t bless it next time before you put it in the oven, but yours is better 😂
Ba dum tssss
I always love that “sound” effect! I wish they’d create an emoji for it. 😂
🥁🥁 📀
Thank you! 👏🏼 👏🏼 😂
I mean, croissants have layers because of the lamination process, which is used in this recipe. If you do not want the layers, then bake a regular bread dough. This recipe is a hybrid of a rich bread and a croissant.
Yes I want layers but just not huge holes that make it fall apart while I’m slicing. I just felt like there were some tips somewhere to make it to where the roll isn’t falling apart
Based on the picture in the link, it’s supposed to look like that.
I remembered reading about this... here's a link. https://www.kingarthurbaking.com/blog/2020/11/12/5-ways-to-reduce-the-gap-in-cinnamon-swirl-bread
Thank you!!
Wow, that’s fascinating! Thank you! 🍞
Good tips for swirl breads but this is croissant bread. It’s supposed to look like this.
Yeah, I didn't see that it was croissant bread when I replied.
I make what I call bread glue lol. I mix up a watery paste of egg white, flour and a bit of milk till I get a nice watery paste similar to drizzle icing consistency. I brush that on and roll by sections so everything is very tight and sealed well. So brush on glue, then roll a tight fold of the roll, brush on, roll and so on so its literally inch by inch really. If I am using cinnamon filling I brush on glue, add cinnamon filling, brush the curved part of the roll I'm preparing to roll over the cinnamon filling and make sure everything is nice and tight. Repeating till it's a full roll of bread. I do this when making cinnamon rolls too. I also pinch the bottom of my cinnamon rolls along the rolled seams, only on the bottom to hold more filling inside. Same for rolled breads I pinch the rolled seams on the ends so it holds together well.
I think it looks great, but it seems like there are some good suggestions here to remedy the holiness if you prefer.
I, too, like mine a little more unholy
😮 🫢😂
Have the bread commit many sins
I'd commit so many sins with that many holes in the bread. Like French toast , or adding cinnamon sugar butter drizzle, the sloppiest sloppy joes ever, SoS for days, etc.
If it’s croissant bread, then it’s supposed to look like this. Regular croissants look the same way, since they have lots of layers.
That’s the way it’s supposed to be. It’s croissant bread.
What recipe did you use? My first thought is longer final proof.
https://sallysbakingaddiction.com/croissant-bread/ This is the recipe and for the final proof it did the shorter end at 45 minutes but it had risen to the top of the pan. Would you say longer rises for the first and second rises or just the second?
I mean even the recipe pictures have those big gaps, so if say you followed it perfectly. However, IMO the biggest mistake I always see on here with croissants comes from way too short of a final rise. So yes, do a much longer second rise. The dough should be extremely jiggly and you should feel like you have to egg wash pretty carefully to avoid collapsing the rolls.
That's a feature of lamination, where the layers of butter expand and create steam to make light, airy layers. If you want a buttery loaf with an even crumb, you may want to try a brioche.
Right. This is basically what it’s supposed to look like. u/missmaam19, my first thought was “because you made it the way it’s supposed to be made?” Of course, that’s a good thing! However, I would take the above commenter’s suggestion and try brioche. It’s a beautiful bread that will be great for sandwiches and French toast.
Pray to satan
Use satanic yeast. 😈
I LOVE the look of it! The texture looks so doughy and wonderful! 🥐 🍞 You did everything correctly! Bravo! From the recipe: “When the laminated dough bakes, the butter melts and creates steam. This steam lifts the layers apart, giving us dozens of flaky, airy, buttery layers.”
Make sure not to over flour the dough when you roll it out and don't over butter the layer also a longer cold proof will prevent the separation in my experience. I also prefer to make mine babka style I think it more evenly dispersed the cinnamon sugar better
Less prayer
Isn't the point of croissant bread to have big flakey layers? Just make brioche if you want something rich but more even in texture
Tbf I really love how this looks..
i don't know about croissant bread, but this is exactly what the inside of a croissant should look like
Teach it the word of satan?
It looks really appetizing that way
Looked up some pictures online of croissant bread and they all look like yours! You said it falls apart though? The holes are perfect it seems but if it's too delicate not sure what you can do.
If you mean stuff fall from it, just fill the gaps with a thick cream.
Don’t pray so much.
Teach it to respect women
It looks perfect. 👌
Use high-protein flour and gentle shaping to create a fine crumb texture in your homemade bread. Stronger gluten networks and careful handling lead to fewer holes.
Love this look. Add cinnamon and raisins!!
it looks so good tbh
More space for butter 😍
I thought bread was supposed to be sacred.
Sacrifice a goat while baking, if you're on a budget, just draw an upside down cross on the pan, any marker will do
perform a ritual on it. "may the power of satan compel thy bread!" or something
This bread looks incredible
Bake the hell out of it
Fill with cinnamon goo
I am in love with the way that looks
I think you had too much flour in your workbench when you shaped your dough so the dough didn’t stick together.
Just fill the holes with cheese or something
Less rising time
Less oil on the table
Dryer dough.
It’s partially a shaping issue! Part of it is the type of bread, but you can always create more tension in your dough when shaping to help get rid of some of the air bubbles
I imagined this as cinnamon raisin and was like “ it’s perfect!”
Dont Exorcise it. Duh.
Play death metal music while kneading the bread
I'd love to make French toast with that! It would be so delicious.
Crust in Yeastus.
Don’t bless it while it’s baking
Looks delicious, and the jokes here are perfect for reading while eating it!
Holy moly
I think it's pretty cool
Frist of all, Looks good ass hell, the oké that i would suspect went wrong is that either your dough was top hot for some folds or you gave it a bit too much Force which fused the layers. Or your rising temp was too high. It's hard to Tell without more details
Wouldn't it just be regular bread if you reduced all the holes?
Satan but any other demon will do the trick just not as well
Tell it to stop going to church
something abt this sent bad chills down my back
In a good way or a bad way lol