How to bake croissant?How do you decide what temperature to bake at?When to use convection/fan bake vs bakeTroubleshooting a soufflé that collapses during bakingHow do I make a flaky croissant?What is the right use of bake and broil?How much time is required to bake?Does multi-cooker actually bake?Enriched dough help please!Creating some flakiness inside a Belgian Liege waffleWhy did my vegan croissants come out flat?
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How to bake croissant?
How do you decide what temperature to bake at?When to use convection/fan bake vs bakeTroubleshooting a soufflé that collapses during bakingHow do I make a flaky croissant?What is the right use of bake and broil?How much time is required to bake?Does multi-cooker actually bake?Enriched dough help please!Creating some flakiness inside a Belgian Liege waffleWhy did my vegan croissants come out flat?
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Last week, I made croissants. Everything was working properly until I reached the baking step.
First, I used convection settings and it was too hot, the butter was oozing and almost caught on fire.
Then, I used regular settings. While the temperature was better, the butter was still oozing and the dough was swimming in a pool of melted butter.
- Is the oozing to be expected?
- Is there something to do to avoid that?
- What settings are more appropriated for croissants?
Edit:
I don't know if the rule of thirds applies in my recipe. Here it is:
Ingredients:
- 15g of yeast
- 15cL of water
- 15cL of lukewarm milk
- 500g of flour
- 10g of salt
- 40g of sugar
- 250g of butter
I set the temperature to 220°C on my oven. First in convection mode then in regular mode.
@droidnation mentioned that I should wait for 30 minutes between folding steps and to put the dough in the fridge during that period. I skipped since my recipe does not mention it. I probably need a better recipe.
baking oven
asked Mar 28 '17 at 12:33
A.D.A.D.
6022613
add a comment |
Last week, I made croissants. Everything was working properly until I reached the baking step.
First, I used convection settings and it was too hot, the butter was oozing and almost caught on fire.
Then, I used regular settings. While the temperature was better, the butter was still oozing and the dough was swimming in a pool of melted butter.
- Is the oozing to be expected?
- Is there something to do to avoid that?
- What settings are more appropriated for croissants?
Edit:
I don't know if the rule of thirds applies in my recipe. Here it is:
Ingredients:
- 15g of yeast
- 15cL of water
- 15cL of lukewarm milk
- 500g of flour
- 10g of salt
- 40g of sugar
- 250g of butter
I set the temperature to 220°C on my oven. First in convection mode then in regular mode.
@droidnation mentioned that I should wait for 30 minutes between folding steps and to put the dough in the fridge during that period. I skipped since my recipe does not mention it. I probably need a better recipe.
baking oven
asked Mar 28 '17 at 12:33
A.D.A.D.
6022613
2
I'm by no means a croissant expert, but the word "oozing" suggests two things to me: 1) there's way too much butter in the dough; or 2) the heat wasn't high enough to evaporate the water in the butter. Since you say the butter almost caught fire, I'm inclined to think #1 is a good place to start. It would be helpful if you could post the recipe you used, and the temperatures you tried.
– senschen
Mar 28 '17 at 13:01
add a comment |
Last week, I made croissants. Everything was working properly until I reached the baking step.
First, I used convection settings and it was too hot, the butter was oozing and almost caught on fire.
Then, I used regular settings. While the temperature was better, the butter was still oozing and the dough was swimming in a pool of melted butter.
- Is the oozing to be expected?
- Is there something to do to avoid that?
- What settings are more appropriated for croissants?
Edit:
I don't know if the rule of thirds applies in my recipe. Here it is:
Ingredients:
- 15g of yeast
- 15cL of water
- 15cL of lukewarm milk
- 500g of flour
- 10g of salt
- 40g of sugar
- 250g of butter
I set the temperature to 220°C on my oven. First in convection mode then in regular mode.
@droidnation mentioned that I should wait for 30 minutes between folding steps and to put the dough in the fridge during that period. I skipped since my recipe does not mention it. I probably need a better recipe.
baking oven
asked Mar 28 '17 at 12:33
A.D.A.D.
6022613
Last week, I made croissants. Everything was working properly until I reached the baking step.
First, I used convection settings and it was too hot, the butter was oozing and almost caught on fire.
Then, I used regular settings. While the temperature was better, the butter was still oozing and the dough was swimming in a pool of melted butter.
- Is the oozing to be expected?
- Is there something to do to avoid that?
- What settings are more appropriated for croissants?
Edit:
I don't know if the rule of thirds applies in my recipe. Here it is:
Ingredients:
- 15g of yeast
- 15cL of water
- 15cL of lukewarm milk
- 500g of flour
- 10g of salt
- 40g of sugar
- 250g of butter
I set the temperature to 220°C on my oven. First in convection mode then in regular mode.
@droidnation mentioned that I should wait for 30 minutes between folding steps and to put the dough in the fridge during that period. I skipped since my recipe does not mention it. I probably need a better recipe.
baking oven
baking oven
asked Mar 28 '17 at 12:33
A.D.A.D.
6022613
asked Mar 28 '17 at 12:33
A.D.A.D.
6022613
edited Mar 29 '17 at 6:34
A.D.
asked Mar 28 '17 at 12:33
A.D.A.D.
6022613
asked Mar 28 '17 at 12:33
A.D.A.D.
6022613
asked Mar 28 '17 at 12:33
A.D.A.D.
6022613
6022613
2
I'm by no means a croissant expert, but the word "oozing" suggests two things to me: 1) there's way too much butter in the dough; or 2) the heat wasn't high enough to evaporate the water in the butter. Since you say the butter almost caught fire, I'm inclined to think #1 is a good place to start. It would be helpful if you could post the recipe you used, and the temperatures you tried.
– senschen
Mar 28 '17 at 13:01
add a comment |
2
I'm by no means a croissant expert, but the word "oozing" suggests two things to me: 1) there's way too much butter in the dough; or 2) the heat wasn't high enough to evaporate the water in the butter. Since you say the butter almost caught fire, I'm inclined to think #1 is a good place to start. It would be helpful if you could post the recipe you used, and the temperatures you tried.
– senschen
Mar 28 '17 at 13:01
2
2
I'm by no means a croissant expert, but the word "oozing" suggests two things to me: 1) there's way too much butter in the dough; or 2) the heat wasn't high enough to evaporate the water in the butter. Since you say the butter almost caught fire, I'm inclined to think #1 is a good place to start. It would be helpful if you could post the recipe you used, and the temperatures you tried.
– senschen
Mar 28 '17 at 13:01
I'm by no means a croissant expert, but the word "oozing" suggests two things to me: 1) there's way too much butter in the dough; or 2) the heat wasn't high enough to evaporate the water in the butter. Since you say the butter almost caught fire, I'm inclined to think #1 is a good place to start. It would be helpful if you could post the recipe you used, and the temperatures you tried.
– senschen
Mar 28 '17 at 13:01
add a comment |
2 Answers
2
active
oldest
votes
As a regular croissant maker, and reading lots of croissant recipes from different french chefs, they all say the same information: the butter quantity should be the third of the doughs weight.
So if your dough measure about 900 grams. The butter used should be 300 grams.
I think you added a lots of butter into your dough and you didn't rest the dough enough in the fridge for at least 30 minutes between each folding step.
answered Mar 28 '17 at 13:58
alim1990alim1990
279313
Quality croissants generally have 50% butter not 33%. Of course recipes and preferences differ, but artisan bakeries are unlikely to go below 50% butter.
– aris
36 mins ago
add a comment |
When butter spills out of the croissant during baking, the most likely issue is underproofing.
answered 33 mins ago
arisaris
35018
add a comment |
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2 Answers
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active
oldest
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2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
As a regular croissant maker, and reading lots of croissant recipes from different french chefs, they all say the same information: the butter quantity should be the third of the doughs weight.
So if your dough measure about 900 grams. The butter used should be 300 grams.
I think you added a lots of butter into your dough and you didn't rest the dough enough in the fridge for at least 30 minutes between each folding step.
answered Mar 28 '17 at 13:58
alim1990alim1990
279313
Quality croissants generally have 50% butter not 33%. Of course recipes and preferences differ, but artisan bakeries are unlikely to go below 50% butter.
– aris
36 mins ago
add a comment |
As a regular croissant maker, and reading lots of croissant recipes from different french chefs, they all say the same information: the butter quantity should be the third of the doughs weight.
So if your dough measure about 900 grams. The butter used should be 300 grams.
I think you added a lots of butter into your dough and you didn't rest the dough enough in the fridge for at least 30 minutes between each folding step.
answered Mar 28 '17 at 13:58
alim1990alim1990
279313
Quality croissants generally have 50% butter not 33%. Of course recipes and preferences differ, but artisan bakeries are unlikely to go below 50% butter.
– aris
36 mins ago
add a comment |
As a regular croissant maker, and reading lots of croissant recipes from different french chefs, they all say the same information: the butter quantity should be the third of the doughs weight.
So if your dough measure about 900 grams. The butter used should be 300 grams.
I think you added a lots of butter into your dough and you didn't rest the dough enough in the fridge for at least 30 minutes between each folding step.
answered Mar 28 '17 at 13:58
alim1990alim1990
279313
As a regular croissant maker, and reading lots of croissant recipes from different french chefs, they all say the same information: the butter quantity should be the third of the doughs weight.
So if your dough measure about 900 grams. The butter used should be 300 grams.
I think you added a lots of butter into your dough and you didn't rest the dough enough in the fridge for at least 30 minutes between each folding step.
answered Mar 28 '17 at 13:58
alim1990alim1990
279313
answered Mar 28 '17 at 13:58
alim1990alim1990
279313
answered Mar 28 '17 at 13:58
alim1990alim1990
279313
answered Mar 28 '17 at 13:58
alim1990alim1990
279313
279313
Quality croissants generally have 50% butter not 33%. Of course recipes and preferences differ, but artisan bakeries are unlikely to go below 50% butter.
– aris
36 mins ago
add a comment |
Quality croissants generally have 50% butter not 33%. Of course recipes and preferences differ, but artisan bakeries are unlikely to go below 50% butter.
– aris
36 mins ago
Quality croissants generally have 50% butter not 33%. Of course recipes and preferences differ, but artisan bakeries are unlikely to go below 50% butter.
– aris
36 mins ago
Quality croissants generally have 50% butter not 33%. Of course recipes and preferences differ, but artisan bakeries are unlikely to go below 50% butter.
– aris
36 mins ago
add a comment |
When butter spills out of the croissant during baking, the most likely issue is underproofing.
answered 33 mins ago
arisaris
35018
add a comment |
When butter spills out of the croissant during baking, the most likely issue is underproofing.
answered 33 mins ago
arisaris
35018
add a comment |
When butter spills out of the croissant during baking, the most likely issue is underproofing.
answered 33 mins ago
arisaris
35018
When butter spills out of the croissant during baking, the most likely issue is underproofing.
answered 33 mins ago
arisaris
35018
answered 33 mins ago
arisaris
35018
answered 33 mins ago
arisaris
35018
answered 33 mins ago
arisaris
35018
35018
add a comment |
add a comment |
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2
I'm by no means a croissant expert, but the word "oozing" suggests two things to me: 1) there's way too much butter in the dough; or 2) the heat wasn't high enough to evaporate the water in the butter. Since you say the butter almost caught fire, I'm inclined to think #1 is a good place to start. It would be helpful if you could post the recipe you used, and the temperatures you tried.
– senschen
Mar 28 '17 at 13:01