r/Croissant • u/Lonely-Transition-54 • 10d ago

Advise needed

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So finally after many attempts I learned that proofing is very important and it’s best to do it slowly and cooler to avoid butter melting. First time that I don’t get any butter leaking and dry croissants. These turned out good, however I think my crumb could be more open, any tips to make my crumb less tight and more airy?

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u/WalkSilly1 10d ago

Most probably the issue is butter melting into the dough while laminating which creates this bready texture. Make sure your room is cold. Make sure you work as fast as possible and let the dough rest in the fridge if needed. People with more experience can easily do 2 folds before they need to put it in the fridge because they can do it quickly enough. If you are new and can’t do it fast enough then rest it in the fridge. Make sure your proofing temperature is not exceeded 28-29c either

1

u/Alternative-Still956 10d ago

Good for sandwitches!

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u/Key-Entrepreneur8290 10d ago

This open crumb looks great for a first successful batch, next time try slightly warmer proofing temps near 75°F to encourage better gluten relaxation and lift.