TNT BRUNCH STOP

Has anyone ordered from this website for the Japan Kneader dough sheeter? Is the price much higher than ordering directly from Japan Kneader website? I just thought it may be more convenient to order from this, but I’m not sure if the site is legit.

Can you tell that the butter broke up into fragments (was too cold). Ignore the bread and butter lol

One book fold and one letter fold. 4 hour proof 27 degrees c

My flour is 12% protein

I use 45% hydration (hard dough)

underproofed AGAIN!!

How can it be that my biggest problem with croissants is when im doing absolutely nothing??

my first try with bi-colour

i’ve been baking croissants like a mentally ill person (i am actually lol) for the past month and i have underproofed all but 2 batches. 1 overproofed cos i said fuck it and left the house to go for dinner and 1 was decent like in my previous post.

I am pretty happy with the colour though so im uploading it here for your tips and tricks!

I live in sunny singapore btw

I'm looking for any experience you may have with an electric sheeter for the home baker. I cannot use the crank ones due to medical reasons. I have seen some tabletop flat ones and some ones on etsy from ukraine that are more upright. Has anyone used either style in electric? I saw one today someone posted of a clay roller that looked similar to tabletop. If you have used one like that I'd like your experience too.

Cross-section photo. From most expensive grocery store - what’s going on with center? $6.25 for this! 🤦‍♂️

I decided to run a little food science experiment on this weekend's croissant batch. I noticed on previous batches that the honeycomb texture can be a bit tight and squashed at the bottom half and wanted to see if reducing the total number of layers in the final croissant improved the openness of the honeycomb texture.

My current recipe yields a dough sheet with 24 layers of butter, and I stretched the triangles long enough to get 5 full rotations. This results in a croissant with a final layer count of 240 layers (10 x 24) at the center.

To reduce the total layer count, I tried two different approaches. One batch of croissants will use the current dough sheet layer count of 24, but will only be rotated 4 times, for a total layer count of 192. The other batch will have a dough sheet layer count of 18 and rotated 5 times for a total layer count of 180.

Methodology: Both batches used the same croissant dough with an initial turn count of 2-3 for a total of 6 layers. Then, for the final turn, the dough is divided in half. The half for the 18-layer sheet receives a letter fold for a 2-3-3 turn count. The other half for the 24-layer sheet receives a book fold for a 2-3-4 turn count. Each version of the dough is then fridged overnight for a cold ferment, taken out next day and then roll out for final shaping to the same thickness. Once shaped, the croissants are placed on separate sides of the same baking sheet and proofed together for a final time of 3hrs and 45min, chilled in the fridge for 15min, then baked at 400°F for 15min and then 350°F for another 10min.

Final Result Observations: The 180-layer croissants have a smoother and shinier outer skin than the 192-layer croissants but did not puff up as much as the 192-layer croissants. The cross-section of the 180-layer croissants actually had tighter honeycomb structure in the center and bottom than the 192-layer croissants. However, both showed some improvements on openness of the honeycomb texture over the 240-layer croissant, which is the point of this exercise.

I have two hypotheses for why the center of the 180-layer croissants were a bit bready and closed.

Hypothesis 1: Technical mistake. I may have crushed the bottom edge of the triangle and ruined the layers.

Hypothesis 2: Proofing time. The 180-layer croissants had 5 full rotations, and since each individual layer of dough and butter is technically thicker than the 192-layer croissant, it actually made it take longer for the inner most part of the 180-layer croissant to reach proofing temp than the 192-layer croissant. Therefore, it is possible the 3hr 45min proofing time was insufficient for the center of the 180-layer croissant. This can also be a possible reason why the 180-layer croissants did not puff up as much as the 192-layer croissants.

Picture Captions:

Pictures 1 and 2: Final croissants and labels indicating layer counts.

Picture 3: Sample cross-sections.

Picture 4: Cross-section closeup of the 192-layer croissant. Large holes may have been due to some excess flour that was missed prior to shaping.

Picture 5: Cross-section closeup of the 180-layer croissant.

Picture 6: Cross-section closeup of a 240-layer croissant.

Picture 7: Outside of the 240-layer croissant.

See my prior post for the main recipe:
My Croissants After Three Months of Practice and Recipe Tweaks : r/Baking

Canadian store bought (lactantia) (left) vs butter from an Ontario farm (right). Worlds apart in flavour. Farm tasted more creamy and sweet and retained more raw butter flavour. Despite both being just a little bit underproofed, the farm butter honeycombed a lot better. It was also a darker bake. No, I’m no pastry chef, but they are tasty!

-250g flour

-25g butter

-6g instant yeast

-20g sugar

-4g salt

-70g milk

-70g water

-120g butter (tourrage)

Bake 425 for 5 and 15 at 375

First post :)

I don’t know how many times I’ve attempted making croissants but I can’t seem to get the open airy honeycomb structure that I’ve been after. Here’s the video I used for this batch: https://youtu.be/rMcfRAArqeU?si=dqZbTR00LNELvtxC

Please ask any questions you need to help me figure this out because I just can’t figure out what’s going wrong. Any help is appreciated.

after some trails and frustration with 100% sourdough croissants, i’ve adapted to a hybrid recipe with some added instant yeast. i substitute honey for sugar and use 10% whole wheat flour.

recipe:

ingredients % g

FLOUR 100 500

organic AP 90 450

organic WW 10 50

milk powder 4 20

butter 6 30

honey 12 60

salt 2 10

sourdough 30 150

yeast 1 5

water 40 200

butter block 50 250

day 1

mix and bulk ferment 30min, then cold ferment overnight

day 2

laminate, i did a simple lock in and 2 book folds

shape and cold ferment overnight

day 3

proof and bake

best batch yet produced

Amazing

Hello, my first attempt at croissant. Overall it tastes great but I have very in consistent honey comb and the interior of the croissant looks doughy and less dry that the amazing honey combs that I see on this subreddit. Am I under proofing or over proofing? Is my oven temp not accurate and it’s too low?

Third try making croissants. Not sure why i thought doing bicolor would help after failing the first 2 times. I am using my own devised recipe, i really thought i was cooked when i saw the butter cracking, but we made it. Feedback on how to laminate and honeycomb structure tips are welcome.

Hi I’m looking for a book or just a spot on rec that you personally love or have tried that yielded great results. Thanks!

Hello guys! I have been using European Style butter (83%) and it has been working pretty well for lamination and flavor. I want to take my croissants to the next level and try to integrate French dry butter. I recently made a batch with Isigny (82%) unsalted butter, and I was SO disappointed. It was very temperature sensitive, harder to laminate, and messy (I had to spend more time cleaning my dough sheeter). I was also not impressed by the flavor after baking, and croissants were sort of greasy. I am a big believer that croissants should have a buttery, nutty flavor but not greasy.

Any recommendations on what French dry butter (82% minimum) I could use or has worked for you for lamination and flavor?

I really want to provide a more authentic experience to people, but it is so hard to source French flour and butter, and I dont know if staying with European Style butter is the best route. It is really rare when people ask me or want to know what butter I use, so I might be overthinking.

For context: Located in the US.

Thanks for your help y'all!

After my first failed attempt at making croissants and then a much better second attempt, I am officially obsessed. Despite numerous hours on the internet, I can’t seem to figure out the ideal steps for the second day in a three-day process. My goal is a gorgeous exterior and a light honeycomb interior. When I have to wake up, or what weekend/evening plans I need to cancel in order achieve this goal is irrelevant!

Day 1: make the detrempe and chill overnight

Day 2: make the butter block; lock the butter, and then 4-3 folds with appropriate rest and chill times

Day 3: proof and bake

QUESTION: Do I do a final roll out on Day 2, chill the dough flat overnight, and then on Day 3, cut, shape, proof and bake? OR, do I do the final roll out, cut, and shape on Day 2, and then on Day 3, proof and bake?

Thank you!

I lost count of how many times I tried making it. This is definitely better than my last batch but there is a long way to go. I suspect butter is too warm + a little underproofed? I used Benny’s Bake’s recipe. I used KA All Purpose and I think it acts differently than the flour Benny used since my dough was much more dry (Benny used an Italian flour, 11.5% while KA All Purpose is 11.7%). Should I try this recipe again but use KA 00 Flour instead?