First (and maybe last) croissant attempt, it took me so long to reach the final result! I think I over-proofed the dough as there was a slight alcohol smell from the baked croissants, any advice on this as I followed the recipe exactly?
by Cali_Host45
6 Comments
Room temperature has a huge effect on proofing, so the recipe can only be a guideline. I usually freeze my croissant dough overnight before I start laminating so it really slows the yeast down. That might help if it was proofing a bit during your lamination.
But overall these look great, especially for your first attempt! Clearly flaky on the outside with a tender honeycomb crumb, you definitely got the lamination right so don’t change too much.
Crumb shot looks great. No undercooked dough
The coloring is fantastic! I vote *not* the last attempt.
Looks like some nice layers! So, there’s a few things to speed it up, once you get good at it! The first is there are diminishing returns in how much to fold them – https://www.kingarthurbaking.com/blog/2021/10/19/fewer-folds-makes-better-croissants king authur baking has a good breakdown here on how it works. The second is long proving times, again, give diminishing returns – the important bit is sufficient rest in the fridge, and keeping the butter from melting.
The inside looks fantastic. How was the flavor and mouth texture?
That slight alcohol smell is often a sign of over-proofing, but your croissants are still looking flaky and goldeen.