One thing that can frustrating with croissants is having nice crumb towards the periphery but a hollow and collapsed interior. One way that can help reduce this is to cut a 1/2 slit in the base of the triangular cut out. I think the original purpose of this slit is allow for wider loaf since it promotes lateral rolling motion widening the loaf as it rolls up. A nice benefit if this technique is for whatever geometric, physical reason I at least will see far fewer cases of cavernesque crumb. Just a little tip / observation for other croissanteurs out there ;)
- kendalm's Blog
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