The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Croissant Problem

dkook's picture

Croissant Problem

Hello everyone!̆̈ 

I tried baking croissants and this is my second time but I am not getting the honeycomb texture inside.

Is this because of the butter temp was too warm?

kendalm's picture

Takes doing this over and over.  For a second try croissant this look pretty good.  The cross section is really well domed.  There are clear layers showing ao vest guess not knowing that much is that maybe needed to proof it a bit longer perhaps and also check you dough strength.  Somehow indent think warm butter is the issue because the laying seems to be there otherwise the layers would have fused.  Seems more like you may e lacking some elasticity.  How did you mix / knead ?