This is my last croissants batch with poolish(txfarmer recipe).But i have problem they collapsing during baking.The lamination seems good.Maybe problem is in too high temp in first 10 min of baking within 10 min they reach the maximum oven spring then i low temperature and they collapse.Maybe they overproof i proofed 4h at 24-25C(4h is too long but temperature varies, i dont have proofer).Yesterday I made one more batch for test.I tried to proof less 3h this time and bake it at lower temperature, but again result is same collapsed and dry croissant.I think maybe problem is not in laminating , proof times and baking temperature.I don't know, tried to change proof time and lowered the temperature of oven and result is same.I bake it in convention oven without steam, maybe therefore looks "dry".I began to think that the problem maybe is in shaping or shattering butter between layers?Any thoughts?
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Let me just say that again: the crumb is very good, so it seems strange that this would have anything to do with a weak dough ('weak' meaning overproofed or having too little strength). Take this idea with a grain of salt, because my croissant are not as good as yours, but could it have to do with your shaping? Do you think it would be possible to roll them a little tighter without breaking the layers?
I'm sorry, I don't think I can help much more than that. Good luck, and good work so far!
Maybe I undermixing dough, and dough don't have enough strength and collapse during baking.I usually mix by hand 4-5min ,because I think that the dough will develop during folds.Maybe I dont mix enough because at the end of mixing I show the crystals of sugar in the dough.Will try with 8-9min hand mixing and show.I Made 4 batchs and the results are the same.Collapsing during baking.It seems that the problem is not in laminating and proofing because crumb look's good.A few months ago I made naturallyleavened croissants without this problem.
It would be great to know if the longer mixing time works. Perhaps you'll need to rest the dough a little longer between folds because of the added dough strength.
You could also heat a little of the milk/water and dissolve the sugar and salt in it, then simply add that to the rest of the ingredients. That would take care of the sugar crystals problem.