Hi there, I'm trying to make croissants using these ingredients from a youtube video:
500g flour (12%)
55g Brown sugar
10g Salt 130 g Milk
130 g Water
10-12g instant dry
50g Soft butter
250g Good quality unsalted butter (82%) for lamination
However whenever I bake them at 200C for 20 minutes, they never seem to brown. They turn out pale like the picture I attached.
Things to note:
- Where I currently live the temperature is quite high (24-26C), but I take care to turn on air conditioning and frequently cooling my dough between the folds
- My oven is a gas oven, but I bought an over thermometer
- I have proofed this batch for about 3.5 hours (for my previous batches I have tried proofing for 1.5-2 hours)
I have tried this about 2-3 times but they always turn out pale and not so different looking from before baking and after baking. The inside seems to also have this semi transparent appearance.
Can anyone help me decipher this please? (: