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Butter leakage during proofing
Hello. I am attempting the plain croissants from Antonio Bachour’s Croissants and Viennoiserie course. During proofing, the butter melts and leaks from the croissants. What am I doing wrong?
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4 Respuestas
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Level:
Scoolinary Team
Hi Grethe.
If the butter melts and starts to leak during proofing, it’s most likely because the dough is a bit too warm or the proofing environment is too hot at that stage of the process.
Here are a few things you can consider:
▪️It’s important that the dough is very cold before going into the proofer. If it’s too soft or at room temperature, the butter will start to seep out.
▪️While 28 °C with 85% humidity is the standard recommendation, if the dough is very thin or not well laminated, that heat can cause the butter to melt. If you’re working in a particularly warm environment, you might try lowering the temperature slightly (to around 26 °C) and see if that helps.
▪️If the butter wasn’t properly enclosed or leaked out slightly during lamination, it’s more likely to melt later on. This can also happen if the folds weren’t even.
▪️If the croissants are proofed for too long, the structure weakens and the butter escapes.
Croissant dough and shaping is a technique that takes practice to master. Don’t worry,these kinds of issues are part of the learning process, and with time and experience, they’ll get easier to solve!.
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Thank you very much. I did place the croissants in a cold oven with a large pan filled with boiled water. It was quite hot when I finally opened the oven. I will make sure to reduce the temperature for my next batch as this was probably what caused the leakage. 😀 Thanks for the help!
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Level:
Scoolinary Team
Hi Grethe.
I believe that’s what caused your croissants to lose some butter or for it to melt too much.
Although you can recreate a proofing environment at home for breads using your oven, it’s important to follow the temperatures and, in this case, the humidity percentage that the chef specifies, since following these standards is essential to achieve good results.
In the course, Chef Bachour recommends fermenting for 2 to 2.5 hours at 28°C with 85% humidity.
If you want to do this process at home, I suggest using a thermo-hygrometer https://www.amazon.com/JEDEW-Hygrometer-Thermometer-Temperature-Humidifiers/dp/B0DDKSSMTK/ref=mp_s_a_1_15 which helps you measure the temperature and humidity inside an environment, in this case, your oven.
I hope this information is helpful. Keep practicing and keep trying to make croissants.
Best regards.
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Level:
Scoolinary Team
Hey there Grethe!👋
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