Hi again Rob,
We initially give the advice in our recipe to preheat the oven at 200ºC / 390ºF convection or 220ºC / 430ºF conventional oven (heat spirals above and below). In our big convection oven with two fans, we start at 195ºC / 385ºF, because it is quite ‘fierce’ and temper it already after 6 minutes. You really have to learn by baking several batches what works best with your oven and at what point you temper it. The challenge is that it all has to come together, from handling the dough, working quickly to ingredients and oven settings. We have had many ovens and they all ‘behave’ differently. Not knowing your oven it is difficult to give the correct advice for yours, but starting a bit higher, keeping a close eye, maybe tempering sooner, could be worth a try with your next batch.

Enjoy the process!

Thank you for the quick reply. Regarding the oven I do have that thermometer to verify oven temperatures. I tried it on bake versus convection. Do you recommend it should have the convection going with those temperatures? Maybe that was part of the issue why I didn’t get quite as much honeycombing.

Hello Rob,
We are a bit surprised the Caputo blue flour does not stretch that well. It could be it just needs a little bit extra moisture to make the process go easier.

For this type of dough we use a bigger solid rolling pin with a bit of weight. You do not press hard on the dough with this rolling pin, but the weight and shape also make the rolling out process easier.

First of all it is wise to find out what the real temperature of your oven is compared to the temperature indicated on the settings. You can do this by using a ‘true temp’ oven thermometer (like this one: www.weekendbakery.com/websh...300-c.html) . Lots of oven deviate from the indicated temperatures.
It is a good idea to start a bit higher and see where this leads you, but you could be right that the long handling of the dough, maybe ‘damaging’ the layers a little bit, can account for the result too.

If you want to use a different schedule, that is of course possible, but there is a correlation between times, amount of yeast and temperatures. So there should be close to 12 hours between the making of the dough too when you start in the morning and laminate late in the afternoon or you must alter the process and proof the dough (partly) at room temperature.
Maybe a combination with our one day version croissant recipe can help you with that:
www.weekendbakery.com/posts...nt-recipe/

Best of luck with the process and wishing you excellent croissants!

Our croissant recipe (www.weekendbakery.com/posts...nt-recipe/) gives you 15 croissants in total

Hello Jalili,
Our main guess would be that you either the handling of the dough or the shaping. There could also be an issue with the proofing. So you need to very carefully roll out the dough and when the dough resists you need to let it relax for 5 minutes. You need to roll up the croissants gently and not press on the dough so the rolls are evenly rolled but not too tight. This way they can expand well. Underproofing can also be an issue, so make sure you proof at the right temperature for the right time.

Every attempt you will learn something. It is a long process. Use the right ingredients, be gentle with the dough and also make notes to help you with your next bake.

Best of luck and enjoy your baking!

Great, thank you!! 🥐

Hello Michelle,
Yes, no worries, this is normal. First just very gently roll on the dough to degas it and then continue with the process of rolling out the dough into a long strip.

Best of luck with the croissant making and enjoy!

Hello Jan,
At the end of the recipe of our one day version of the croissant recipe you can find a whole section on retarding and freezing your croissants:
www.weekendbakery.com/posts...nt-recipe/

Because this is a yeast based dough and the yeast, although slower, still stays active and grows in the fridge, there is an end to the length of time you can store dough in the fridge. Another night will not be a good idea. So the freezer will be a good option if you need extra time.
See the options you have with the retarding and freezing tips we give with the one day croissant recipe and hopefully you will find the best way forward for you.

Good luck with it and Happy Christmas!

Hello Daedong,
Though we are having a bit of trouble understanding what you are asking because of the translated text, we understand that you found sources that tell you the method / recipe you use will lead to a good croissant. We do not understand what goes wrong during your process. We cannot say anything useful anymore based on our own experience, except that we do know our own recipe to work well for many bakers.

Wishing you lots of luck with croissant journey and maybe one day you can try our recipe and see how that goes.

Thank you for your reply. The reason why it is united in the freezer for 1-2 hours after the vegetable is ultimately the way to pursue the guest. I decided to focus on the place and make the most of the minority. The reason is because the part where the verdict is fast is with the children. The moisture content is the combination set for the record of the lamination union against the French army that I use. When I work against the moisture content of 50%, the texture is too much, so I refuse to use t65 traditional 3: t45 1 because the butter and the work are pushed during the submission. The staff for the moisture content searched various YouTube and internet materials, and the staff of 40-45% also solves many problems. If there is any information that I know is wrong, I would appreciate it if you could correct me.

Hello Daedong,
May we ask if you have ever tried our recipe exactly as described?
We do not understand your the low hydration level of your dough. It should be at least 50%. Our recipe is 56%, which makes it perfectly manageable. Also the step of putting dough in the freezer and then in the fridge without doing something with the dough? What is your reasoning for this?
To be honest we do not understand this process and the recipe you are using.
Please give our recipe a try:
www.weekendbakery.com/posts...nt-recipe/
or try the 1 day version first to quickly assess if this dough works better (use the T55 and maybe at some vitamin C to enhance the dough and strenthen the gluten):
www.weekendbakery.com/posts...nt-recipe/

Good luck with it!

I bake croissants in Korea. I have baked croissants dozens of times so far, and I have discovered a problem that I have not been able to solve, so I am asking a question here. When shaping croissants, you usually cut the dough into a triangle shape and then stretch it by sweeping the triangle shape downward with your thumb and index finger. No matter what I do, the dough does not stretch well at this stage. I tried to force it, but the dough gets scratched or breaks as shown in the picture. It is the same even if I let it rest for more than 30 minutes after the final shaping, and it is the same even if I change the flour used in the dough (t45, t55, t65 tradition, etc.). The moisture content of the dough is about 40-45% in bakery percent. What on earth is the problem? The way I make croissants is to mix the dough on the first day, rest it outdoors for 30 minutes, then freeze it for 1-2 hours (sometimes I skip this step), then put it in the fridge to proof for at least 18 hours, laminate it the next day to make 27 layers, freeze it for 30 minutes or more, then thaw it in the fridge overnight, and finally shape it, and let it rest for 15-30 minutes before rolling the croissants. I really want to solve this. Please help me. Thank you.

Hello Elizabeth,
Could it be your yeast is not working properly anymore? Check the date on the packet and /or buy new yeast. The same for the flour, make sure it is the right type and of good quality.

Good luck with it

Hello Geraldine,
We do not know this product. But our take on the subject would be as follows: When baking for somebody else, always use fresh products!
When baking for yourself, if the product has a ‘best before’ date you should observe, smell and then taste it to judge if the product is still in a condition to consume. If the date on a product indicates ‘use before’ than this would be an indication not to use it anymore beyond the given date.
And if the product or the butter has a hint of a fermented / rancid smell it is very possible you would also taste this, even after baking. But note that there is such a thing as cultured or fermented butter that has a different, more tart and complex flavour.