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TAKEAWAYS

My second time making croissants and I think there are a few possible errors I might have made:

• kneaded dough too long to form gluten
• lamination was too complex and formed more layers than my current technical skills
• baking temperature was not right for the dough ingredients/lamination methods; followed too many recipes 太貪心啦!

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RECIPE

Activate Yeast:

• 78g water (40C)
• 1g yeast

Dough ingredient for 8 croissants

• 165g All-purpose flour
• 20g sugar
• 2g salt
• activated yeast + water
• ** different from 1st try** + RT butter 20g after dough is formed, slowly blend in
• dough should be dryer and harder as there will be water in butter

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Step 1: Rest dough for 20mins, knead till smooth

• ** different from 1st try** I might have kneaded too long… lots of gluten formed
• dough still not very smooth

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Step 2: Rest for 1 hour, knead till smooth

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Step 3: Proof for 3 hours

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Step 4: ** different from before** roll out dough into a sheet (instead of rest overnight in fridge as a big dough)

• in freezer 10mins
• in fridge overnight

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Step 5: Next day, add in 90g butter, laminate

• ** different from 1st time** lamination is different from 1st time, refer to the attached videos; would have more layers than 1st time

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Step 6: Rest 30mins in fridge; laminate again same as last step; rest for another 30mins

Step 7: Roll out dough to final sheet’s size

• like 1st time, dough started to wear off and break … 🙁
• ** different from 1st time ** put back in fridge to prevent butter from melting, 15-20mins
• I can see that the layers are not as clear as 1st try… This lamination added more layers and maybe I wasn’t skillful enough to use this lamination yet.

Step 8: Cut into triangles and form croissants

• able to add more chocolates now!!

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Step 9: **DIFFERENT FROM 1ST TIME**

• proof dough last time for 2 – 3 hours
• 1st hour in room temperature
• 2nd hour in oven, placing a pan of hot water beneath, monitoring oven temperate at 30C-31C — proofing temperature suggested in the following two links

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Step 10: **DIFFERENT FROM FIRST TIME** baking temperature and time, as suggested

• 195C/385F for 6mins
• 165C/330F for 18-20mins
• I might have followed too many different recipes… the videos’ suggestion is 190C/375F for 20mins

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Problems Found

Problem 1: During final proofing, the bottom of croissant broke apart, this was not the case in 1st try (pink arrow)

Problem 2: Top of croissant’s skin also broke apart

Problem 3: Beehive structure still not there, inside is still bit wet; taken out prematurely.

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Resources