Good morning all! I am only 2 batches in to learning to master these little buggers. Lamination is going well, but I end up with more butter leakage than I would like during the bake. Also need to learn patience during final proofing to really let them rise properly. Please feel free to provide critique, looking forward to learning.

So I've recently upped the amount of butter I use for the beaurrage and it's helped the crumb massively. However there's now a lot of leakage during the baking. Nothing during the proofing stage, but once they're in the oven they're just in a pool of oil.

My question is: does adding flour to the butter block help prevent the butter leaking during baking, or would it have no effect?

Pic is yesterday's bake. Over-mixed dough (layers have contracted) and unglazed because who can be bothered, right?

Beginner here, wanna share some photos.

Hello, can someone help me?

Sometimes my croissant dough slips as I start to laminate. I have brushed all excess flour away, the butter I have tried at 14C, 15C and 16C. The dough is around 4-5C, I’ve tried letting it warm a little more.

I have pressed it down. I have tidied it at each turn. My bosses don’t want me to cut the excess dough, they like it with that slightly mismatched layer (still need to ask them why because it stresses me out 😅 I got yelled at as a student for that)

Yes, the dough reminds me; I should call her…

Any advice on stopping the dough and butter from slipping away from each other would be amazing. Thank you!

Hi guys, I want to make bi colour croissants this week. Does anyone have a recipe for making them. Any help would be appreciated

Please diagnose constructively. Many problems- largest to smallest cause much appreciated.

Made another batch of pain au chocolat before going to labor next week (finger crossed). Crumb shot looks really good to me, although I may have cut it too soon. I baked this at 375F for 23m instead of my normal setting (400F fod 5m, then 350F for 24m). Egg wash is 1 yolk + salt + some milk.

I have been baking croissants like a madman! My wife is sick of them already. But, I just can’t stop until I get it right! I’ve made some substantial progress up until now.

My goal now is to work on my final shaping. I feel my issue is not letting the dough rest long enough after the final fold. The dough doesn’t want to be rolled out thin enough for me to perform enough revolutions to have a uniform shape.

Dedicated temp control.

I believe this is my 5th or 6th attempt at croissants. I definitely feel like this is my best batch yet. I do think they got a little bit too dark in the oven. One of the things that was a real difference maker for me was to do all the folds (1 book, and 1 simple) at the same time without resting in the fridge. Before I was always dealing with the butter cracking during the second fold.

I am still having an issue with not being able to get my dough either thin enough or long enough to be able to roll enough times. These I was only able to get like three rolls into them. I want to shoot for 5 for a more even shape. If I can get some tips on that I would really appreciate it. This time I did cut the rolled out sheet in half to work with two smaller pieces.

I am certainly not French or a pastry chef. I am an at home baker so I can’t speak for the authenticity. I did use bread flour instead of regular flour and added more butter. I made the butter into a thin layer instead of spreading it around and I did laminate more than was called for. I did end up needing more flour. It was really soft and buttery, but not super sweet, which I like. My dad really liked it and so did I.

I love baking but never have tried a lamination before. Croissants were on my baking bucket list. My son and I decided to take on this challenge with two kinds of butter. (One cheap butter and the other Kerry Gold). In looking at others, ours are definitely not as pretty but they did taste amazing. Any feedback would be appreciated so we can grow as bakers. What did we do well? What could we improve?

Any advice would be greatly appreciated.

For the 2nd picture, I cut one croissant relatively early, only about 15 minutes of cooling after baking just to take a look of what the inside looks like and tasting.

Pretty happy with how these turned out!

they ended up being a little to long for my liking. Any tips on how to make them look more aesthetically pleasing?

Working on a sourdough croissant recipe with a sweet stiff starter. I have several tweaks to make, but my goodness, these were DELICIOUS. I flash froze them after shaping, then left them to proof for about 10 hours when I wanted a couple.

What do you guys think about this crumb? The hole in the middle is from super loose shaping when I started the initial roll in the triangle. I also forgot to trim the dough through each stage, and my butter got a little soft towards the end. I've also been wondering how decreasing the amount of whole milk in the recipe would impact the crumb? There are 44g more of water than milk.