How to proof croissants in the hot weather?
I tried to cook croissants following a recipe. The whole process went smoothly, there was no butter melted and the yeast was still active. But when I proof the laminated dough, they wouldn't rise. I prove them in the fridge overnight because of the hot weather (The average room temperature reached 30°C.), but I found that the butter became solid and I think that's why the dough didn't rise. I've made some research and I found that a lot of people proof their laminated in the fridge successfully. What should I do now?
Best Answer
30C is a good temp for proofing. Proofing overnight in fridge allows for greater flavour development in breads (or any yeasted dough), but they still need to be proofed further at room temp before bake. Croissants I have never seen proofed in the fridge - not saying it can't be done, but I've never seen it. The only time you should be truly concerned about a hot kitchen (in my opinion) is when you're working with chocolate. Because breads and yeasted things rise best between 27C and 38C with the optimum temperature being 35C. Check out this link for more info http://www.theartisan.net/dough_fermentation_and_temperature.htm
Good Luck! Croissants are a labour, but a delicious one!
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Quick Answer about "How to proof croissants in the hot weather?"
Before rolling out the croissants, cool the oven (and baking trays) with ice packs, about 30 minutes. Proof the croissants at a temperature of around 24-26°C. Tip: Your oven is a great proofer if the kitchen is too warm.Can I proof croissants at room temperature?
We recommend the following method: Place the shaped croissants on a sheet of baking paper in a container and make sure they do not touch each other. Cover and proof croissants for one hour at room temperature to kick start the proofing process.Why are my croissants not proofing?
Assuming you tried to follow this method, the likely problems that prevented the rise or flakiness from your dough are: Dough was too warm when being worked, and the butter was worked into the flour layers instead of remaining separate. You want the dough about 68 F when working it for ideal plasticity of the butter.What is the best temperature to proof croissant?
Put the croissants in a draft-free spot at 75\xb0 to 80\xb0F. Wherever you proof them, be sure the temperature is not so warm that the butter melts out of the dough. They will take 1-1/2 to 2 hours to fully proof.What humidity do you proof croissants?
Proofing croissants should be done in a proofer with approximately 80 per cent humidity and be kept between 80 F (27 C) and 84 F (29 C).Session 4: Proofing \u0026 Baking
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