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flat croissants
Which could be the reasons for a flat croissant? they looked perfect until the proofing, but when I backed them, they became large and flat. The taste is great, but the look is not.
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4 Replies
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The most common mistake that causes croissants to deflate in the oven is incorrect temperature. Having inconsistent or incorrect temperature will prevent the layers of the croissant from properly separating, thus not allowing a firm structure to form in the croissant. You can use an internal oven thermometer to determine the correct internal temperature.
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