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Mattia La Venuta (mattiolo) posted an update
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Scoolinar
Why loosing butter like that?
Lana Mihajlović, jorgenaron and 2 others6 Comments-
Level:
Scoolinar
These are Beautiful. Is this proofing stage or baking already?
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Scoolinar
Starting to bake
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Level:
Scoolinar
But I don’t like how they came
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Scoolinary Team
Welcome to the Scoolinary community!
The main reason for butter leakage in croissants during baking is usually due to one or more of the following factors:
1. Poor lamination: If the butter is not properly incorporated into the dough or if the layer structure is broken in some areas, the butter will seep out. Make sure the butter and dough are at the same temperature during lamination to prevent the fat from breaking or mixing with the dough.
2. Over or under-proofing: If the proofing time is too long, the dough loses structure and fails to retain the butter. If it’s too short, the dough won’t have enough strength to support the butter’s expansion during baking.
3. Incorrect baking temperature: A cold, non-preheated oven will cause the butter to melt before the dough sets and develops structure. Make sure to bake at 170°C in an oven with good air circulation.
4. Improper folding technique: If the folds are uneven, some areas may accumulate excess butter, which will melt and leak out. Ensure your folds are evenly distributed and avoid pressing too hard.
By following these steps, you’ll improve butter retention and achieve lighter, flakier croissants.
Best regards!
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Level:
Scoolinar
@Sussan Estela Olaya what a great advice. I’ll be keeping this in mind when I work on my croissants again.
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Level:
Scoolinar
I have found if I have had my prover setting too warm, or they have been in the prover too long, without you realising, the butter is going to leak out in that initial baking stage when they go into the oven.
It takes a lot of practice to get the right size for baking. 😁
They look good though.
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