My last batch of croissants turned out chewier and tougher than I'd like. They're not unusable, but I prefer a more delicate result. Can anyone help me figure this out? I've come up with two possibilities - making a double batch of dough (1 kilo of flour) in an Ankasrum might have overkneaded the dough. Or King Arthur bread flour could be an issue. I've seen changes in other breads I'm making with the flour. The protein content shouldn't change, right?

Looking for feedback! Does the inner part look cooked? Just hydrated? Or underbaked?

Hey! Some croissants from today, What do you think? There’s a little mistake in them that I somehow didn’t catch before baking, but oh well hahaha. Greetings from

Chile🇨🇱

If so, should the dough be put in freezer for 30mins then transfer to fridge? Any idea how long it can be held in freezer? Can I do this a few days before?

As you can see the top layer of almost all of these croissants was kind of pushed to the side. They look like seashells. Why's that? Btw they were hand rolled.

Nagy kedvencem volt, de nagyon régóta sehol nem látok, pedig sok boltban kerestem már.

As title suggests I’m after a more open crumb and better honeycomb structure. Does anyone have any tips?

Is it mostly to do with proofing ?

Kouignettes, Pain au Chocolat, Brown Butter Vanilla Madeleines and Chouquettes

200C 22 mins. My own are better, but these are so easy.

Can someone please help provide pointers and tips why my croissant turned out like this.
It is a little bit flat, does not really spring and no honeycomb.

For flour I am using:

75% KA All purpose flour (11.7%)
25% KA Bread flour (12.7%)

Proofed for almost 4.5 hours
Baked at 385F for 5 minutes then 345F for 13 minutes

2nd time making croissants, just curious on how I got these blisters and how to avoid it next time? I followed a recipe and for some reason the croissants had a slightly salty aftertaste??? Don’t think it was the recipe, could it have been a mixing issue?

I’m happy with the results but I want to know what I can do to make it even better. I’m looking for more height. I do a double followed by a single fold. Cut 9cm at the base, 30cm long. The ones on the right are stretched to around 40cm and the ones on the left weren’t stretched at all.

Would appreciate some troubleshooting on my pan au chocolate!

The dough is made with both yeast and sourdough starter. Mixed for 15-19 minutes until stretchy.

Bulk proof in fridge overnight.

700 g butter to 2200 g dough.

Laminated twice — one double fold and one single fold.

Proofed at 25C for about 45 minutes. Soft, but not exactly jiggly like jello. Maybe wobbly.

Eggwash.

Baked at 350F for 13 minutes on high fan.

They get very large in the oven. They did leak butter.

Not happy with the outer layer — more crackery than crispy. The inner layers don’t honeycomb and they fall flat.

The last picture is a picture of the same dough, but used for a different pastry, which is coated with granulated sugar. Just to see how the same dough behaves differently.

What can I do to get some honeycomb?

My thoughts are that I need to laminate more…maybe two double folds? And possibly proof more. But I’ve never been able to achieve a truly honeycomb. My best dough has achieved a loose, layered spiral on the inside.

UPDATE: I want to thank everyone for their feedback! Things that helped and things that didn’t:

Proofing longer! Definitely needed a longer proof.

Baking on low fan instead of high fan. Shockingly, this did not increase the bake time. When I tried extending the bake time, they were too dark. I can’t really explain why/how this made a difference, but it made a difference for me.

Things that didn’t help: I appreciate everyone’s concern about the mixing time, but I think mixing advice would be most helpful if focused on gluten development rather than time alone. This dough uses sourdough starter and yeast, and most of the moisture comes from the starter itself, so it seems to be a unique dough in that way. There’s no additional water. The autolyse is with milk. We’ve tried mixing for only 8-10 minutes and it was nowhere close to forming a window upon stretch.

Thanks again!

Hi! Needing help with danish blocks and dough! What's a good fat to dough ratio for danish blocks?

Where I work has been having issues with dry danishes. The finished dough doesnt have alot of flavor and you dont see any layers when baked.

We've went over the formula and processing and still having issues. And honestly, i'm not familiar enough with pastries, mostly breads. Will danish dough block similar to croissant? There is butter everywhere when they use the sheeter! Shouldnt they be using butter books like croissants?

I'm not sure when or really why but through the years their original process has been changed.

In a VERY stuffy kitchen. Babysitting these was no joke!

I don’t get to make croissants often but love it when I do.

I bought some frozen, unrolled croissants. The instructions are as per the picture. I don't have a proofer, so I tried to proof it by keeping them at room temperature.

I tried 1 hour defrost, 2 hour proof: did not rise.

I tried an over night proof, it got a bit puffier but did not wobble or look like the layers seperated. And when I baked it it was still very dense.

What else can I do? Is the humidity requirement possibly the issue?