April 10, 2018 - 6:01am
Croissant help -what did I do wrong?
Hi Everyone,
I recently followed this recipe https://www.shipton-mill.com/baking/recipes/sourdough-croissants.htm using my sourdough starter, I’m very new to the whole sourdough/baking thing and I’m trying to get my head around it all.
I need some advice on what I’ve done wrong with my croissants, the layers seem there but the middle is doughy, a couple of them seemed more like undercooked dense brioche but a few looked like they had the making of a good croissant. I also add that during baking the butter leaked out a bit.
The overall look is right but obviously they didn’t work.
Help me :)
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I suggest you start with yeasted dough. Croissants are tricky enough without the great variable of sourdough.
You can make some fine croissants with yeast. Once you have success with those, you can think about SD (although personally I wouldn't bother and I don't think many professional bakers would either).
I have followed TFL contributor ananda's method with great success http://www.thefreshloaf.com/node/16082/laminated-yeasted-dough-construction
Lance
Reading through Texasfarmer's amazing blog you will get great pointers. Here is a link to her sourdough croissant, unfortunately most of her photos are not hosted anymore, but the top one is still there to provide you with some encouragement.
Like her it is probably wise to start with yeast to master the croissant craft before attempting it with sourdough. After you read through this amazing post on yeasted croissant (it includes detailed tips) I am sure you will be keen to take a look at all her contributions to TFL - simply staggering. There are eight more posts on croissant alone. Sadly as noted above most of her photos are no longer visible to us.
Edited to add: There is a reward if you read right through the comments on the yeasted croissant thread (hint: photo link)
They are most certainly under proofed. I recommend that whatever route you take next (sourdough or yeast), that you proof room temp immediately before baking, and that the croissants near double in size during the final proof. I cannot stress enough that they must increase very noticeably in size during final proof.
I bake croissants all the time at 350 with a strong fan. I have baked over 25000 croissants this way, so it certainly can be done. It is true that my croissants are heavier than most and may not benefit from a hot oven as some seem to. I have never had good results at over 375.