Começei a fazer croissants e n tenho ideia de qual margarina/manteiga usar, e tabem gostaria de saber oque faz uma manteiga ser boa ou não para folheados

Greetings, as the title said, can I refrigerate already shaped and proofed croissants?

They got a bit too big during proofing and don't have enough space to bake them all at once, need to do two batches ahah

Or would it be better to just keep the second batch on the counter?

Thanks!

I need some advice on making croissants. so far I've had no success on making them correctly and proofing them at the end goes wrong for me. I have a pic and could use pointers. I used the flavour bender's recipe on making croissants. mine always turn flat I used instant yeast but they didn't puff up in the oven.

https://preview.redd.it/c4qee8dlbcwd1.jpg?width=1512&format=pjpg&auto=webp&s=35b2a93cac9cc4dc8e317bd6417a9fe37f59adb2

I need some advice on making croissants. so far I've had no success on making them correctly and proofing them at the end goes wrong for me. I have a pic and could use pointers. I used the flavour bender's recipe on making croissants. mine always turn flat I used instant yeast but they didn't puff up in the oven.

I need some advice on making croissants. so far I've had no success on making them correctly and proofing them at the end goes wrong for me. I have a pic and could use pointers. I used the flavour bender's recipe on making croissants. mine always turn flat I used instant yeast but they didn't puff up in the oven.

Croissants I made yesterday

I need some advice on making croissants. so far I've had no success on making them correctly and proofing them at the end goes wrong for me. I have a pic and could use pointers. I used the flavour bender's recipe on making croissants. mine always turn flat I used instant yeast but they didn't puff up in the oven.

https://preview.redd.it/5u1g729b4cwd1.jpg?width=706&format=pjpg&auto=webp&s=e4c8bcbc3b8a43461cb5c2f3ccb5d29e23a9a10a

A lot of people have been asking my process to make croissants and since I thrive to see beautiful croissants everywhere I’ll share it to anyone who might be interested :)

Although keep in mind that since I’m a professional baker, I have access to some tools and ingredients that you might not have in a regular kitchen. So if you try to follow my process but don’t get the same result, it’s not necessarily because you made a mistake somewhere.

I start by putting the flour in the fridge (or freezer if I’m in a hurry) for a few hours before kneading. When the flour is cold enough, I put everything in the kneader (except the yeast) and start kneading.

When making small quantities of croissants the timing should 5 min in first speed and around 7-8min in second speed. I put the yeast in 3min after the start of the kneading. The point is to avoid the yeast having direct contact with the sugar, honey and milk as it could deteriorate its quality.

At timer is done, I check the temperature of my dough with a thermometer. It should be between 24 and 25°C. If it’s too cold, I just kneading again for 1 min until it reaches the right temperature. Keep in mind that your dough will be warmer at the center and cooler at the edges. What matters is the inner temperature.

When the kneading is done, I shape into a ball and place it at a counter to rest for around 25-30min (if you live in a place with warmer weather, reduce it to 15-20min). I also cover with a plastic to prevent crust from forming.

Important: Letting your dough rest isn’t to make it rise. It’s just to let its strength reduce.

After that I laminate my dough until it’s quite thin and place in the freezer for 20-30min then in the fridge for a few hours.

In the meantime I laminate my butter to give it the right shape and make it more stretchable. I cut my dough in half in the middle and sandwich the butter with the two half then start to laminate it. I do one double then one single fold.

Then in the fridge again for few hours. When the dough feels cold enough I laminate it one last time and cut the triangle right after. Base is 8cm and length is 20cm (approx).

I slightly stretch both the base and length then start rolling them. After I freeze the finished croissant until hard.

I put them in the proofer when still hard and let them proof for around 4 to 5 hours.

The one egg wash and bake them at 170°C for 20min in a ventilated oven. (But the depends on your oven).

And voila.

I hope that will help :)

I’ve been trying to pinpoint what’s going on, I’ve tried pre made sheets and then making my own, both with the same amount of fat, weight and thickness. The recipe for the dough hasn’t changed either. But the dough with the sheets I’ve pressed myself always comes out of resting in the refrigerator noticeably softer and thicker. Is there that big of a difference in how butter blocks and sheets from the factory is made? Or am I missing something glaringly obvious?

Seen a lot lately, so here’s a quick list of what can affect your product. If you’re looking for help, consider copy pasting this and providing everything you can so we can help you, as well as as many useful pics as possible.

•	What was the recipe/formula used?

Include the flour type, fat content of the butter, and any specific ingredients or brands.

•	Did you modify anything at all?

Adjustments to hydration, butter quantity, or any other elements of the formula.

•	What was your dough temperature after mixing?

Final dough temperature plays a huge role in lamination success.

•	What was your lamination process?

Clarify dough thickness, butter block temperature, and method used for incorporating butter.

•	How many and what kind of folds were done?

Number of single or double turns, plus any deviation from the standard folding process.

•	What did you do for proofing?

Temp, time, and humidity. Was it done at room temp, or did you use a proofer?

•	What did you do for baking?

Oven type (convection, deck, etc.), baking temperature, and time. Any variation in oven temp during baking?

•	Did you egg wash?

Was it whole egg, yolk only, or a different wash? When did you apply it (before proofing or before baking)?

•	How was the butter behaving during lamination and folding?

Was it too soft, leaking out, or cracking? This can point to butter or dough temperature issues.

•	Any signs of issues during baking?

Uneven browning, dough separation, butter leakage, or insufficient rise?

•	How did you handle the dough during resting stages? 

Between folds, was the dough rested in the fridge or freezer? For how long?

   •     Any climate considerations?

Sometimes environment (hot/humid vs cold/dry) can affect how dough behaves, so it’s helpful to know if you’re in a particularly tricky climate

I’m so upset, I knew my impatience would get the best of me, I know, I know. I made a proofer out of my oven and a tray of hot water and instead of waiting I put my shaped laminated doughs in and as you could guess the bottom tray (closest to the steam) failed and all of the butter melted out. I’ve done this before and it’s worked okay, but I’d like to be able to find another method to proof my croissants/laminated doughs at home. How do you guys proof at home without a proofer? I’ve seen humidifiers and a speed rack option but haven’t come across someone who has actually proofed their laminated doughs that way. What has worked best for you in your home?

Any tips on how to avoid butter breaking while rolling? I’ve tried using higher fat butter, different European butters. The recipes I’ve tried all have you rolling the dough directly from the fridge and my butter always starts breaking. Is my fridge too cold? Do I let it sit out on the counter for a few minutes? Help!

i have been craving for a croissant recently even though i never really cared that much for them, they are so good but have just never been my first choice so i havent had one in a very long time. i am getting one today with coffee

Hi everyone, I had a suggestion come in that professional bakers should be able to equip a user flair to mark themselves out on advice threads. I figured that was a good idea, so I’ve done that, and added a few more for flavour.

Cheers!