I am trying a different recipe today but here are the results of the last time😠I am hand mixing the dough so yoh I am workingðŸ˜
by Cherrgloss
12 Comments
ChesterPlemany
I’m very impressed!
bardianofyore
You aren’t rolling the dough nearly thin enough
That’s at least one of your problems. I suspect there may be more but we need a professional to diagnose
Please link your recipe in the comments
skyasfood
Just say you baked it for Halloween
ben_howls_red
This guy changed my bread game. I bet he can help with your croissants too:Â https://youtu.be/mT4cqHc4HqU?feature=shared
EntrepreneurAbject39
I have been scared to even attempt croissants and am a lurker here, one day hoping to build up the courage to try.. and soaking up some tips and tricks as well.
Cant offer any help here but I just wanted to say I really commend this effort. The pay off will be epic when you nail it!!
Genesis2911
Unrelated but are you South African?
alligatorsmyfriend
I’m guessing temperature issue with the butter
brett-
There appear to be a number of problems here.
First, I’m guessing your dough was too low hydration, as it looks pretty dry and dark. Did you measure everything by weight like the recipe? Did you add extra flour because it seemed too sticky? Did you use dry yeast rather than fresh yeast and not add the extra ~10g of water that the wet yeast contributes in the recipe?
Next, it doesn’t look like the dough was kneaded enough, as it’s appearing to tear rather than stretch. The dough should pass the “window pane test” (See this post for an example of what it should look like – https://www.reddit.com/r/Breadit/comments/y2fm55/46_hydration_croissant_d%C3%A9trempe_window_pane_test/). I suspect this is your largest issue, as the recipe itself advocates for not mixing the dough very long, which is generally bad advice.
Finally the butter looks like it got too warm during your folds. It should never be soft enough to smear like that. The dough and the butter should have the same consistency as each other, both should be firm but still pliable. I usually refrigerate my dough for 15-30 minutes between each lamination to ensure the butter doesn’t get too warm.
For your third try, I would follow this recipe, as it’s very good for someone who’s brand new to croissants – [https://www.youtube.com/watch?v=vpwY3nmLLaA](https://www.youtube.com/watch?v=vpwY3nmLLaA)
avomonkey
I recommend the NYT croissant recipe, works every time
heygrizzy
What’s your dough recipe? Are you wrapping it in glad wrap/plastic when chilling it down? The dark/dry bits look like it hasn’t been covered properly in the fridge. I think the biggest issue is that your butter looks too warm, make sure it’s well chilled but still pliable. Chilling the dough between folds is super important. At least an hour.Â
Barbie_shukri12
At least I’m not the only one failing at making croissants. Tried it once turned out so bad it resembled bread. But I will nail it, one day….
HeDoesLookLikeABitch
Congrats on the attempt! Proud of you. Please don’t give up.
12 Comments
I’m very impressed!
You aren’t rolling the dough nearly thin enough
That’s at least one of your problems. I suspect there may be more but we need a professional to diagnose
Please link your recipe in the comments
Just say you baked it for Halloween
This guy changed my bread game. I bet he can help with your croissants too:Â https://youtu.be/mT4cqHc4HqU?feature=shared
I have been scared to even attempt croissants and am a lurker here, one day hoping to build up the courage to try.. and soaking up some tips and tricks as well.
Cant offer any help here but I just wanted to say I really commend this effort. The pay off will be epic when you nail it!!
Unrelated but are you South African?
I’m guessing temperature issue with the butter
There appear to be a number of problems here.
First, I’m guessing your dough was too low hydration, as it looks pretty dry and dark. Did you measure everything by weight like the recipe? Did you add extra flour because it seemed too sticky? Did you use dry yeast rather than fresh yeast and not add the extra ~10g of water that the wet yeast contributes in the recipe?
Next, it doesn’t look like the dough was kneaded enough, as it’s appearing to tear rather than stretch. The dough should pass the “window pane test” (See this post for an example of what it should look like – https://www.reddit.com/r/Breadit/comments/y2fm55/46_hydration_croissant_d%C3%A9trempe_window_pane_test/). I suspect this is your largest issue, as the recipe itself advocates for not mixing the dough very long, which is generally bad advice.
Finally the butter looks like it got too warm during your folds. It should never be soft enough to smear like that. The dough and the butter should have the same consistency as each other, both should be firm but still pliable. I usually refrigerate my dough for 15-30 minutes between each lamination to ensure the butter doesn’t get too warm.
For your third try, I would follow this recipe, as it’s very good for someone who’s brand new to croissants – [https://www.youtube.com/watch?v=vpwY3nmLLaA](https://www.youtube.com/watch?v=vpwY3nmLLaA)
I recommend the NYT croissant recipe, works every time
What’s your dough recipe?Â
Are you wrapping it in glad wrap/plastic when chilling it down? The dark/dry bits look like it hasn’t been covered properly in the fridge.Â
I think the biggest issue is that your butter looks too warm, make sure it’s well chilled but still pliable.Â
Chilling the dough between folds is super important. At least an hour.Â
At least I’m not the only one failing at making croissants. Tried it once turned out so bad it resembled bread. But I will nail it, one day….
Congrats on the attempt! Proud of you. Please don’t give up.