Croissants failed proofing

[Sussan Estela Olaya]

Hi Rami.

Welcome to the Scoolinary community!

Thank you for sharing your experience. We completely understand your frustration — making croissants is no easy task. It takes a lot of practice, as well as precise control of fermentation and baking times and temperatures.

Regarding what you mentioned, there could be several factors affecting the outcome:

Fermentation: The chef recommends fermenting at 85% humidity. If the humidity is lower, the croissants can dry out or form a crust, which prevents proper expansion in the oven. It’s also important to avoid overproofing, as that can cause them to collapse when handled.

Baking: The suggested baking temperature is 170°C (340°F). If your oven is hotter, the butter can melt too quickly, which affects the internal structure and can prevent the layers from becoming visible.

Shaping and tension: If the croissants aren’t rolled tightly or if the lamination isn’t even, that can impact the final shape and the development of internal layers.

We know mastering this technique takes time, but with consistent practice and attention to detail, you’ll get there. Many of our students have followed the same recipe and achieved excellent results.

Don’t get discouraged , keep practicing, and you’ll see improvement with each batch!

I hope this information helps.

Best regards.