Making honeycomb at croissants

Discussion in 'Pastries & Baking' started by Sebastian Jonathan, Sep 10, 2018.

  1. Sebastian Jonathan

    Sebastian Jonathan

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    Hi everyone, I am now practicing making croissants, the only problem I have now is most of the time I failed to get the honeycomb crumbs... Mine is like "too bread".. What factors caused this? Thank you, maester :)
     
  2. sgsvirgil

    sgsvirgil

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    Retired Owner/Operator
    Posting your recipe would be very helpful. :)
     
  3. Sebastian Jonathan

    Sebastian Jonathan

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    Oh right, sorry
    My recipe:
    425 gr bread flour
    75 gr all purpose flour
    60 gr granulated sugar
    11 gr instant yeast
    7 gr salt
    50 gr butter

    Folding fat:
    250 gr flaky pastry

    thank you :)
     
  4. carltonb

    carltonb

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    Culinary Instructor
    There should be some type of liquid in the dough. Did you miss posting in the formula.
     
  5. Sebastian Jonathan

    Sebastian Jonathan

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    Oh right, sorry thats why I thought something is missing
    My recipe:
    425 gr bread flour
    75 gr all purpose flour
    60 gr granulated sugar
    11 gr instant yeast
    7 gr salt
    50 gr butter
    2 eggs
    125 gr water


    Folding fat:
    250 gr flaky pastry
     
  6. carltonb

    carltonb

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    Culinary Instructor
    Formula is pretty close to being in balance so I would say that the dough should be good.
    What the problems may be is not keeping the dough cold enough when rolling, aggressive rolling of the dough. Not enough rest time between folds.
    Let the dough rest in a refer at least 30 minutes between rolls.
    I like to make the dough before fold in the day before. That way it rests well.
    Proofing may also be an issue, either under or over.
     
  7. Sebastian Jonathan

    Sebastian Jonathan

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    Thanks for the advice..
    About the proofing, according to my recipe, how long and at what temp it will be good?

    Mine now is like this more likely: image1.jpeg