Hard to tell from the pics, but one thing I see is the tails (points?) of the rolls may not always be tucked under the body of the roll. I have the occasional escaped tail and I can see how you might call the result layer separation.
Other than that, they look pretty good from here. To me they don’t look as if risen terribly unevenly.
You haven’t described your final proof method, but for the record, Mine get 1.5-2 hours at 75 degrees. And if I remember, they also get a pan of boiling water in the proofing oven to reduce skin formation. Of course, then the darn towel occasionally sticks to one or two.
thank you sir. the problem was from the untucked rolls and today's result was great.
I proof my croissants for about 2 hours with 50g of fresh yeast/kg. It's cold where i'm from; i cover the rack trolley with plastic, and put a pan of boiling water as you said.
they are often scored deeply, across the roll forcing the layers rise and fan out.
Crossants on the other hand, starts with a basic long triangle shape that is split slightly on the base edge before rolling up. Be careful not to roll up too many layers. Bending the rolled up dough will gives the more crescent "new moon" shape.
Hard to tell from the pics, but one thing I see is the tails (points?) of the rolls may not always be tucked under the body of the roll. I have the occasional escaped tail and I can see how you might call the result layer separation.
Other than that, they look pretty good from here. To me they don’t look as if risen terribly unevenly.
You haven’t described your final proof method, but for the record, Mine get 1.5-2 hours at 75 degrees. And if I remember, they also get a pan of boiling water in the proofing oven to reduce skin formation. Of course, then the darn towel occasionally sticks to one or two.
Bonne chance,
Phil
thank you sir. the problem was from the untucked rolls and today's result was great.
I proof my croissants for about 2 hours with 50g of fresh yeast/kg. It's cold where i'm from; i cover the rack trolley with plastic, and put a pan of boiling water as you said.
Image
they are often scored deeply, across the roll forcing the layers rise and fan out.
Crossants on the other hand, starts with a basic long triangle shape that is split slightly on the base edge before rolling up. Be careful not to roll up too many layers. Bending the rolled up dough will gives the more crescent "new moon" shape.