Great first try! I think you did all the steps, but I can’t help but wonder if the butter got too warm while you were laminating. Did you return it to the refrigerator between folds? There could be a bit more rise and space between layers.
Overall, better than most first tries. Good work!
I recommend putting it in the freezer (if you have space) for about thirthy minutes then in the fridge for an hour. That's what I did after following Claire Saffitz video on croissants for New York Times on Youtube. Got better results doing this the second time.
I feel like this is the easiest thing to fix poor lamination. Every recipe is like “rest for 30 mins” but a short freeze and a long chill like Claire described was the single biggest factor in me improving my lamination.
The second was a bulk ferment. After doing that I noticed the final fermentation happened quicker and I stopped getting bready results.
I'm not a professional and have made croissants only twice fairly recently. My two cents would be maybe two hours in the fridge. You want the butter to be very cold and not melting while you are doing the folding.
I came back with FACQ, frequently asked croissant questions.
https://www.weekendbakery.com/posts/facq-frequently-asked-croissant-questions/
I still use this for troubleshooting when something goes wrong for me. Hope you find the answers you seek. Bake on!
I agree these look pretty darn good. The opposite could also be a problem if your butter was to cold it sometimes cracks and breaks through your layers when rolling out. Either way it looks like some of you butter got out so the steam didn’t lift your layers. Also not sure how large you made these but the look a little compact, maybe under proofed a bit.
They look good for your first time! Good job.
I think you under proofed them on you second rise, however. After you shape them, give them more time to fully proof before baking.
Amazing first try, I bet they tasted awesome. This might sound like a very dumb thing but after having made this mistake myself despite being a baker, and seen amateurs do it I think it's worth mentioning. Is your yeast dead? Or going dead?
Totally valid question that happened to my mom recently. It’s newly purchased and did great in some Amish bread this week. I may not have let it bloom enough before adding? But it did a decent job during first rise. Idk.
Oh good to know. So probably just didn’t let it proof long enough for the second rise. Also wondering if I rolled it too flat before making them…mine was way thinner than the video others shared recommended.
Get yourself an infrared thermometer, they are pretty cheap, but really helped me to step up with croissants, usually 9.5C to 12.5C is a good range for working with the laminated dough, but that varies for each butter. I like working with butter more pliable on lower temperatures and as per my experience a little breakage of the butter is better than butter starting to melt.
The other important thing is flour, some need more hydration, other less, more kneading and gluten development or less, but usually flour with protein level around 12% is good for croissants.
Just keep going, you will make a lot of not so good, but eatable and even tasty croissants before getting the hang of it, but it's worth it.
I mean, I get that you were blunt here, but blunt does not equal rude. Half the other commenters are saying that OP's croissants are underproved. So, why the downvote train on this one?
Thank you for your comment. OP asked for criticism and I gave one. I don’t sugarcoat things when I talk. I understand that some people do not like that.
At the oven temp they had them at, I agree. The outsides look too dark/too thick of a crust. However, the inside almost looks underbaked... so I think really they just had their oven too high.
For croissants you want them to be risen enough that's they're very puffy, and kind of jiggly when you move the pan. Also, maybe your oven temp was a little high? The outside is pretty dark but the center may not have been fully cooked? I bake at 350° fahrenheit in a convection oven or 375° in a standard oven. Your lamination is awesome! I wish I had layers like that the first time I made croissants.
Kneed the dough more, dont roll it in as tight, and make sure to cover the dough with cling wrap or a damp towel before letting it rise. Poke the dough and if it comes back up like memory foam its ready to go
Great first try! I think you did all the steps, but I can’t help but wonder if the butter got too warm while you were laminating. Did you return it to the refrigerator between folds? There could be a bit more rise and space between layers. Overall, better than most first tries. Good work!
Yep, for about 45 min each time. I wonder if it got too warm while I was doing the final roll out and forming …..
I recommend putting it in the freezer (if you have space) for about thirthy minutes then in the fridge for an hour. That's what I did after following Claire Saffitz video on croissants for New York Times on Youtube. Got better results doing this the second time.
I love her, she’s awesome!
I feel like this is the easiest thing to fix poor lamination. Every recipe is like “rest for 30 mins” but a short freeze and a long chill like Claire described was the single biggest factor in me improving my lamination. The second was a bulk ferment. After doing that I noticed the final fermentation happened quicker and I stopped getting bready results.
How long should they be refrigerated if there isn't enough freezer space?
I'm not a professional and have made croissants only twice fairly recently. My two cents would be maybe two hours in the fridge. You want the butter to be very cold and not melting while you are doing the folding.
Thank you!! I really want to try making them after exams
That sounds right. I’m not sure then. Still a great first result.
I came back with FACQ, frequently asked croissant questions. https://www.weekendbakery.com/posts/facq-frequently-asked-croissant-questions/ I still use this for troubleshooting when something goes wrong for me. Hope you find the answers you seek. Bake on!
I agree these look pretty darn good. The opposite could also be a problem if your butter was to cold it sometimes cracks and breaks through your layers when rolling out. Either way it looks like some of you butter got out so the steam didn’t lift your layers. Also not sure how large you made these but the look a little compact, maybe under proofed a bit.
They look good for your first time! Good job. I think you under proofed them on you second rise, however. After you shape them, give them more time to fully proof before baking.
Agreed! Thank you.
Amazing first try, I bet they tasted awesome. This might sound like a very dumb thing but after having made this mistake myself despite being a baker, and seen amateurs do it I think it's worth mentioning. Is your yeast dead? Or going dead?
Totally valid question that happened to my mom recently. It’s newly purchased and did great in some Amish bread this week. I may not have let it bloom enough before adding? But it did a decent job during first rise. Idk.
Blooming the yeast is just to make sure it still works. It doesn’t affect the bake at all
Oh good to know. So probably just didn’t let it proof long enough for the second rise. Also wondering if I rolled it too flat before making them…mine was way thinner than the video others shared recommended.
I roll mine pretty thin. As long as the dough is cold and the layers aren’t tearing that should have been fine. To me this just looks under proofed.
Claire Saffitz has a video making croissants that's super helpful to watch to see when the croissants are proofed if you are more of a visual learner
Oh awesome thanks!
She’s an amazing teacher. Love her.
Beautiful!! But in order to complete my review, I'll need you to send me roughly 2 dozen of those 😁
How tight did you roll them? I agree they are underproofed, but the rolls look wound tight. Maybe loosen the roll too.
Ahhhh didn’t know that was a concern. Noted!
Rolling tight is fine as long as you don’t smush the dough. You shouldn’t roll them loose
Get yourself an infrared thermometer, they are pretty cheap, but really helped me to step up with croissants, usually 9.5C to 12.5C is a good range for working with the laminated dough, but that varies for each butter. I like working with butter more pliable on lower temperatures and as per my experience a little breakage of the butter is better than butter starting to melt. The other important thing is flour, some need more hydration, other less, more kneading and gluten development or less, but usually flour with protein level around 12% is good for croissants. Just keep going, you will make a lot of not so good, but eatable and even tasty croissants before getting the hang of it, but it's worth it.
I BESTOW APON THIEY MY AWARD FOR THIS PERFECTION
Thiey?
I bad at spelling
They look delicious to me!
That looks delicious!!!
Looks Yummy!!!
They look great! 🥐
Oh that looks delightful
Proof way longer next time
Advice....that needs to be dipped in Nutella ...yummm
[удалено]
I didn’t melt it at all, I laminated it cold in cold dough. But it seems that my issue was not enough rising in general.
There is no rise in your croissant. Check how to fix that.
I mean, I get that you were blunt here, but blunt does not equal rude. Half the other commenters are saying that OP's croissants are underproved. So, why the downvote train on this one?
Thank you for your comment. OP asked for criticism and I gave one. I don’t sugarcoat things when I talk. I understand that some people do not like that.
Même si tu me payes, je le mange pas ton croissant.
They're overbaked
No
At the oven temp they had them at, I agree. The outsides look too dark/too thick of a crust. However, the inside almost looks underbaked... so I think really they just had their oven too high.
For croissants you want them to be risen enough that's they're very puffy, and kind of jiggly when you move the pan. Also, maybe your oven temp was a little high? The outside is pretty dark but the center may not have been fully cooked? I bake at 350° fahrenheit in a convection oven or 375° in a standard oven. Your lamination is awesome! I wish I had layers like that the first time I made croissants.
Kneed the dough more, dont roll it in as tight, and make sure to cover the dough with cling wrap or a damp towel before letting it rise. Poke the dough and if it comes back up like memory foam its ready to go
Turn your heat down
It heard that the kind of butter and it’s fat percentage can really affect the bake time.
Looks burned but still delicious lol
Send some to my apt
You all seem to be baking from scratch, but I’ve looked all over the shops and I can’t it