Croissant baking

[Sussan Estela Olaya]

Hi Petya.

Thank you for your question!

Yes, you can bake a croissant in a bread oven, as long as it allows you to control the temperature accurately and has good heat circulation. The most important thing is that the baking is even, so the layers stay intact and the inside cooks properly.

I recommend baking at 170°C (without the fan on, if your oven is very powerful) for about 18 minutes, as indicated in the course (Croissant – First Edition). That said, if you notice the bottom browns too quickly or it doesn’t rise evenly, try lowering the temperature slightly to 160–165°C and extending the baking time a bit.

Ideally, convection ovens are best because they distribute heat evenly and help manage humidity, but with a few adjustments and careful observation, a bread oven can work well too.

Let us know how your test goes! And if you have any other questions, I’ll be right here and happy to help.

Warm regards,
Sussan Scoolinary Team