Hi, how do I keep the form of croissant? I form them perfectly and after baking they get a l;little bit funky. The open up and the points are all over the place.
If they're coming apart during baking I'd say they're under proofed. After baking, maybe too much flour on the dough while rolling them up so that they can't stay together.
After rolling them up, keep the point of the triangle tucked underneath. The weight of the croissant will keep it from unrolling as the dough springs during the bake.
One possibility is that you are not resting the dough long enough before the final rolling and shaping. Check this thread for a more detailed feedback:
If they're coming apart during baking I'd say they're under proofed. After baking, maybe too much flour on the dough while rolling them up so that they can't stay together.
thanks. maybe he flour is the problem. thanks.
After rolling them up, keep the point of the triangle tucked underneath. The weight of the croissant will keep it from unrolling as the dough springs during the bake.
thanks
One possibility is that you are not resting the dough long enough before the final rolling and shaping. Check this thread for a more detailed feedback:
http://www.thefreshloaf.com/comment/280291#comment-280291