Ciril Hitz

Laminated Dough: Proofing Problems in Croissants

Appears in
Baking Artisan Pastries & Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond
Baking Artisan Pastries & Breads

By Ciril Hitz

Published 2009

  • About

Two cross sections of two croissants, both made with three trifolds. The croissant on the left was underproofed before baking, whereas the croissant on the right was properly proofed. Notice the difference in volumes; the dough at the center of the underproofed croissant never got warm enough to properly ferment and expand.

© 2009 Ciril Hitz. All rights reserved.