it appears as though we are making two butter squares right? For example: 1-½ to 2 hours or until the dough has doubled in size for the first rise and 30 minutes for the second rise. Croissants … I just let the "puff" in a cold place, and baked them from cold. Recipe Easy Sandwich Bread. More or less, may I get inquiries on what I should be looking for if i decide to make my oven into a proxy proofer? I have never used those pans. I will tell you how they come out! 4 ounces very cold butter, Dough up the first 5 ingredients with 4 table spoons cold water, You can repeat the steps as necessary every time, if needed. I bet after four days your croissants were extremely flavorful. The reason the butter seeped out is because you had the oven temp way too high. Once fully proofed (doubled in size), they … (Not to mention it was a pain in the butt to roll out and fold 5+lbs of dough every hour.). Some recipes require two or even three proofs before baking. His method requires an overnight ferment in the refrigerator, so find a recipe you like and then use his methods for rolling and "frissage" ing the butter. Then everything went bad. Whn rolling up the croissant do it loosly and put the "tail" on top. Being able to control temperature, and understand how it affects the dough, will ultimately give you more control over: How long you ferment/proof the … I may still play with the humidity later, as the primary purpose was to find ways to proof more delicate doughs like croissants without covers - I always struggle with the plastic wrap. Anyhow, thanks! I included a picture of the folded croissant and you can see the layers clearly, What professional bakeries do is use a specialized proofing cabinet, but to create a similar atmosphere, you could turn on the warm/hold setting on your oven for 15 to 20 seconds, turn the oven off, then place your croissants in this slightly … But then again the dough he made was rather wet to begin with. 90°F (32°C) 85% 45 min. Of the 18 or so croissants I made, the only ones that came out well were the ones on one of those "air-ware" double layer pans. A proofer (aka proofing oven, proofing cabinet, dough proofer, proofing drawer, or proof box) is a warm area (70-115°F) designed to maximize proofing by keeping dough warm and humid. I admire you tackling the croissants. You can also choose from hotels, food & beverage factory, and food shop croissant dough proofer, as well as from 2 years croissant dough proofer, and whether croissant dough proofer is snack food … I'll give that a shot thanks a bunch! Its temperature control is less accurate and it's not as humid, but will still usually give a good result. I really like the way he processed the butter.....much better than making one huge block out of 1.25 lbs of butter that the recipe I used called for. As a matter of fact When I made my croissants this weekend I only used half the dough on Sunday and rolled out a new batch last night. Thank you! Mickey you asked if we had any questions so here it goes. Happy Baking ~Erithid, I have made Croissants, (never mind about the spelling, if its right or wrong,) But I never put them in a warm place to rise. Trust me I know about the temperature thing my self, I live in Las Vegas. The Fresh Loaf is not responsible for community member content. 90°F (32°C) 90% 45 min. I've been in this croissant journey from quite some time, and I've managed to get to this point where the croissants look like croissants and taste like croissants. While i cannot vouch for this method's effectiveness personally. Give the bowl a quarter turn, then perform the same motion again. If you're going for a long proof, don't forget to add hotter water every so often, but try to avoid opening the oven too much. I'd agree with qahtan that the hot pot of water seems suspect... it sounds like something that might soften up the butter too much. Huh, thank you all again! All these "layered doughs / pastry are best kept cold. Roll and shape, fill, rise about 20 mins. I'm in love with the idea of bread. Using your oven: Turn your oven on to the ‘warm’ setting. -To proof: place the croissants onto a sheet tray lined with parchment paper or a silicone baking mat and proof at 73°F (23°C) covered loosely with plastic wrap for 3.5 hours or in a proofer without plastic wrap and with the humidity set to 75%. Try not proofing them and you'll be amazed at how much better they will taste. Sprinkle with pepper if you like pepper. Place your croissants in the oven and shut the door. Wouldn't that sort of stop the bottoms from baking properly, I have tried this double pan thing several times and don't really like the results. I got a bit full of myself the other day and tried to make croisants. Good question. Recipe Olive-Rosemary Bread. Don't even bother trying to proof them in the oven if you're doing them without a proofer just leave them on your kitchen counter with a plastic bag over them, this will keep them from forming a crust which will prevent them from groing (make sure the plastic is not touching the dough. It may take up to three hours with this method, depending on how well insulated your oven is. Right now it appears as though you want us to put the butter on the ball of dough and then streach the dough to cover it. I would like to make the croissants and then proof the fully formed … They were on the top shelf, too, and they still came out quite dark on the bottom. "Every once in a while I have over-proofed dough. Heat through in a preheated oven (475ºC, 240ºC). A dough proofer is … Make sure that you work with cold dough when rolling out. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. :-))) qahtan. Secondly, this will be a good way to learn for later projects (dry aging meat fridge, which will use full size fridge, not wine cooler). That's when you are mixing the flour into the butter. Without tugging, pull the side farthest from you up and towards you, and fold your dough in half. ~Erithid. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. I think the pastries that are produced are extremely beautiful, delicious and really - they are like works of culinary art. A baker friend of mine used to put a can of sterno in his oven on the bottom directly underneath a pan of water and left the oven door slightly ajar to proof his dough. It takes between 4 to 6 minutes in the microwave. Complex flavors: As the yeast in the dough is allowed time to ferment, it will yield an end product with more complex flavors. You can DIY a proofing box by placing a loaf pan at the bottom of the oven and pouring 3 cups boiling water into the pan. The fact that you divide your dough into two smaller balls will make it much easier to roll and get the appropriate thickness. Place the bread on the rack above, and keep the oven door … Give the bowl a half turn, and repeat the same motion. In a pinch, you can improvise a proofer by prewarming your oven for a couple of hours with its incandescent light, and putting a shallow pan of … keep it cold. I know I could use a metal bowl full of water and just set the oven somewhere between 70-110 degrees but i'm not exactly sure what my parameters are and for how long i should leave the dough in there. While the proofer is extremely effective at warming and holding that temperature, it doesn’t cool. If it wasn't 112 degrees here in the summer, I might give them a go myself! err I was referring to croissant dough since its so similar. … :). Check out this video on YouTube - it's about 10 mins long, but it's really very good and basic. I am going to try again in a couple days with your sugestions. Keep the dough closed for the duration of the proofing time according to your recipe. Put it in the oven. Let it set for 2-5 minutes. That means the proofer is great during the winter if my house is at 68° and I want to proof the bread at 80°. It chilled the stone down enough so that I got a good 10 -15 minutes extra to work with the dough before I had to put it back in the fridge to chill. Proofer settings: 95-99 degrees F, with a humidity range of 80-85 percent 6. Method A is to "floor" proof for a few hours in a coolish place. Turn off the oven. 90°F (32°C) 90% 45 min. Lastly, pull the unfolded side of your dough carefully up from the bottom, and pull it up and over to form a neat package, like so. It also has a proof setting but that only allows for choosing one of two temperatures and the lower temperature is higher than I want - 110. Turn on the light inside your oven to give it a little extra heat. Please advice. I don't roll them very tight. http://www.youtube.com/watch?v=RxCE963K-FY. Cold oven. Bagels 85°F (29°C) 85% 50 min. I would give that a shot. Remember, it takes many attempts to get the perfect croissant. You will know the dough is sufficiently proofed when it has doubled in size and looks soft and airy. I make about 200 Croissants a day, in a professional environment, but my techniques should help. Make's a nice warm and appropriately humid environment. qahtan. I made my croissants this last weekend and they came out prety well. While you can most certainly let your croissants proof at room temperature, it’s even better if you can create a slightly warm atmosphere. Bernard Clayton's Strudel dough is also good. A hotel pan full of hot water on the bottom, with your dough on the top rack. Were I to bake them again I think the only real change I would make would be to bake all of them on the top rack and double pan them. The temperature in which you proof sourdough, not only affects how long you need to ferment it for, but it also affects how well the yeasts and bacteria consume the sugars and in which proportions. Work periods occur when the dough is manipulated by the baker. In a home oven double pan if needed. What kind of puff pastry requires rising of the dough? Pane incamiciato inspired by HungryShots’ recent... Caramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs. A dough proofer (also called a proofing box, proofing oven, proofing cabinet, or dough proofing box) is a warming chamber that can increase the activity of the yeast. I like the of those croissants in your picture, even if you did loose some of the butter, bet the taste of them was good. So much of the butter melts out and fries the bottom that I think that even double panned they'd bake fine on the bottom, but I don't know for certain. Hi Floydm I havent looked at the chef you suggested in your reply yet but I have no problem with an overnight ferment. French Crust Bread 10 oz. French Crust Bread 14 oz. Proof for 30-45 minutes in proofer: (Temperature = 100°F | Humidity = 90% R/H) Keep products 2"-3" apart to allow room for expansion. Not near an oven. The process of making yeast-leavened bread involves a series of alternating work and rest periods. As you can see i've been very careful in the laminating process. Method B is to proof in a warm environment "proof box/cabinet", keep at 80 to 90°F. There are other videos there too.. have fun! 40 minutes later. Enough butter leaked out and fried the bottoms that they came out a bit burnt on the bottom. Units equipped with auto mode will slowly and automatically bring the proofer up to temperature without removing the product from the unit. Cheers from the croissant master. Any puff I've ever made is just laminated while cold, rolled, cut, layered or formed and baked. Butter will not ooze, because the melting point of the butter is 110°F plus, it will keep it shape as long as it is below this temp. 1 ounce sugar 15 minutes max they'll be ready. Bagels 85°F (29°C) 85% 50 min. Right now, i'm in school for baking and pastries but i decided to transfer to my school's sister campus back home so i'm just wondering how I could use a makeshift proofer without the actual proofer lol. I used GothicGirls recipe that she posted on here a few months ago under the topic "Butter Croissants" it had a number of good pictures that really helped. If you want, try making some Pain au Chocolat with half your dough.. they are easier to shape and prepare. I was also suprised at the ammount of additional flour he used. I took a look at the video you linked to. I'll see what I could do. My former Chef now uses this too. Product Prooﬁ ng Temperature % Humidity Proof Time Minutes Rolls 95°F (35°C) 85% 55 min. No proofing required. I am not sure that I have the three or more hours in the morning that this will take. You stated we should "roll the dough into a tri-fold" What is a tri fold? I'm very interested in learning more about viennoiserie baking. First of all what is "frissage". my croissant has been cracked when it's proofing. Rising: During proofing, the yeast activates and gives off carbon dioxide gas, which is what creates small holes in the dough and eventually causes the dough to rise. Now compairing your recipe to hers I think your will work a little better for me. ool 1-2 minutes before serving Handling Instructions Proofer Temperature: 100°F Humidity: 90% R/H Time: 30-45min. Make sure to check the temperature with a thermometer. If you're going for a long proof, don't forget to add hotter water every so often, but try to avoid opening the oven too much. Need to keep the butter as cold as possible. Convection Temp: 350°F … French Crust Bread 10 oz. *Return covered rack with unused dough back to refrigerator until ready to proof 7. Content posted by community members is their own. The boiling water added the moisture and the mixture of the hot water and light blub kept it warm enough for my dough to rise.This worked perfectly for me.. aced every exam and practical. Well, it turns out you can use this appliance to proof bread dough. A hotel pan full of hot water on the bottom, with your dough on the top rack. This also affects flavor. Lol Sorry for the misconception I just have bread on my mind all day. I have always been shy of using too much flour while handling my dough for fear of screwing up the hydration. Shape into 4 inch square.proceed as per puff pastry Recommended Reading. The chef uses slightly different techniques, which are fine too - but at the end of the day, he gets a gorgeous, flakey croissant. bake.......... qahtan, I don't know if you saw my post on making croissants. knead until smooth, cover, rest 15 minutes, That is the only time I've ever tried making them, so I can't give you too many pointers. Thankfully, there's no reason to throw away a batch of yeast dough that's … Close door. Do you roll the dough out before you put the butter on it? Adding some flour to the butter while making the butter block should help stabalize the fat in the butter and make it easier to work with. Put the lid on upside down, lay a dishtowel on top, then set your bowl of dough on top. I just hate waste and don't want to throw it away," writes Colleen Guertin. im not sure what I did wrong. It was really good. Does anyone know why this would happen? However, for some reason i am still not getting the honeycomb yet. The insulation of the oven means the lightbulb is enough of a heat source. Fill your slow cooker halfway with water and set to the low setting (which will heat the water to about 200ºF). Good job! (should double in size when fully proofed) -Gently brush the croissants with an egg wash made with one whole egg, one yolk and 10g of … Is there a way to avoid this? French Crust Bread 14 oz. PS You'll see the recipe written in French for the first few seconds, but it does go away. 2) Heat the Water: Heat 3 cups of water (720ml) in a microwave-safe bowl (I recommend a large Pyrex measuring cup) or in a pot on the stovetop until the temperature reaches near boiling, 200ºF (93ºC). While I went through breads class I would bring a pot of water to a full boil then place it on the floor of the oven with the light on. This can happen in your make-shift proofer oven (see Cook's Illustrated instructions below), or simply on the counter in a warm kitchen. Not a chef, but I hooked a 120 watt lightbulb to a baseboard thermostat set to 70-80 degrees and throw the whole mess in my oven with an extension cord hanging out. This site is powered by Drupal. New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. Woudn't that sort of stop................ Community Bake - Semolina/Durum and similar grain... Steaming an oven for bread: Having trouble with... Swedish Rye inspired by Abe’s recent post. Croissants proofing on plastic tray. Product Proofing Temperature % Humidity Proof Time Minutes Rolls 95°F (35°C) 85% 55 min. Pate Feuilletee? I know a 4 day resting period in the fridge is probably not recomended but in this case it really worked out well. Remove pans from refrigerator (keeping rack cover over rack). You need to always ensure that the dough is proofed sufficiently in the first and second proofing to … When using a conventional oven, be sure to rotate pans to ensure uniformity throughout the pan. I know puff pastry doesn't have yeast at all. PS, You reckon you had a mess, you should try making puff pastry, took me many many goes to get it right. I cut out the croissants, rolled em up and put them in the turned off oven with a pot of hot water as per the directions to proof. I have a good Danish pastry recipe recipe tried and true, if you would like me to post it...............qahtan, 8 ounces all purpose flour Place pans into preheated proofer for approximately one to one and a half hours or until dough has doubled in size. 196 croissant dough proofer products are offered for sale by suppliers on Alibaba.com A wide variety of croissant dough proofer options are available to you, such as united states. Set a pan of hot water on a rack below the bread. A question posed by a reader in a recent issue of Sift magazine covers familiar territory for many of us yeast bread bakers: how to deal with over-proofed dough. Personally I think the flavor of the product that I produced this morning was far superior to the ones that I made on Sunday. To keep the butter from softning too quickly I put a cookie sheet covered with ice on the marble countertop I was working on in my kitchen. The longer you proof them the more air they take in and the weaker they'll taste. The time of the proof depends on the microenvironment which has been provided to the yeast. Make's a nice warm and appropriately humid environment. After makeup, place on pan and proof. All the while, allow the … I don't know for sure. 1.5 Hours before serving: In the morning, remove the croissants from the fridge and allow them to proof (uncovered) to about 2x their original size. See Also. The radiant heat from the hot water will help the bread to rise. 8. We also have a cooler outfitted with a heating unit that we use to make yogurt. Keep your dough covered, light on, and door closed. You have alot of basic questions that will all become very clear if you could just watch as someone makes their croissants. This allows for expansion of the dough and prevents the squeezing out of the butter. Dough proofers typically keep the air inside the cabinet between 80 and 90 degrees Fahrenheit, and at 75% humidity. Can you really let the dough sit on the counter for either 1 hour or 16-24 hours? Press J to jump to the feed. Don't even bother trying to proof them in the oven if you're doing them without a proofer just leave them on your kitchen counter with a plastic bag over them, this will keep them from forming a crust which will prevent them from groing (make sure the plastic is not touching the dough. This will be my first attempt at making croissants or any type of layered dough so needless to say I have a few questions. I had to google it just to be sure, since I call it something slightly different. Cover your loaf pan or bread proofing basket with plastic wrap. To make cheese croissants, split the cooked croissant open on the side, butter the inside and insert a favorite cheese slice. I was so happy with the dough I spent 10 hours making, it mad me so sad to see it die like the wicked witch of the west. Recipe Multigrain Bread. Thanks for the input. You don't actually need to proof croissants very long. 90°F (32°C) 85% 45 min. Anyhow, I got a recipe off the food network, followed it to the t, and ended up with a beautiful multilayered piece of dough. Flavor is undoubtedly one factor that will make or break your chewy, crusty breads and … Croissants go well with anything, from plain butter, jam and marmalade to ham and cheese. I will try and post some pics of the Croissants that I made within the next few days. Thanks for the reply Belles. This means that your proofing will be faster, higher, and of better quality. It runs on the same temperature controller. Press question mark to learn the rest of the keyboard shortcuts. Cold oven. The butter seeped out of the dough and onto the oven, which smoked, and I nearly set off the fire alarm in my apartment at 2 am as a result. Units equipped with auto mode will slowly and automatically bring the proofer up to temperature without removing the product from the unit. You don't actually need to proof croissants very long. Any similiar experiences etc? You say if you made them again you would use a double pan??????? Some of the butter seeped out of mine and the oven got a bit smokey, but it doesn't sound like it was as bad as what you dealt with. 15 minutes max they'll be ready. Roll dough to roughly 12 inch square, place butter in centre, fold dough over butter and proceed like as for Puff pastry, roll out and fold and rest 4 times total.chill 30 mins. The fact that I can't spell croissant should be a clue that I have no business making them. I appreciate your input :]. We also have had some success putting frozen, shaped croissants in a 52F fridge overnight so they are thawed but not proofing (much) when I come in at 4:00 AM and put them in our proofer. Dough, resting and rising in bulk fermentation . Recipe 24-Hour Sourdough Bread. This will take 45 to 90 minutes. This may occur quickly in warm temperatures or more slowly in cooler temperatures. Do a test batch of some scrap croissnat dough to see how the oven bakes. Work periods … work the cold butter till malleable :- place in plastic bag and hit several times with rolling pin, so that the butter is pliable, the butter should stay in one lump, don't let it spread all over the bag. Croissants … 1 large egg Turning your oven into a proof box creates ideal conditions for yeast activity. Start checking your croissants at the two hour mark to see if they’ve proofed properly. If you limit the time that the oven door is open, the proof box can be used for both the first and second rise without the need to refresh the water. proofing is great if you're selling them - makes the buyer think he's getting more - all they're actaully getting is more air which robs them of intensity. Finally the recipe from from Julia Child's worked like a charm. Wouldnt that cause the dough to overproof? Some work periods are called mixing, kneading, and folding, as well as division, shaping, and panning. I want to keep practicing making puff pastry and yeast related items but I do not have a proofer at home. My oven doesn't have a switch to turn the lights on. 1 ounce cold Crisco So what can I do with it? The typical way of finishing the long prep process for croissants is to proof the laminated dough overnight, roll it out, cut into triangles, form the croissants, let them proof at room temp for a few hours and then bake. It's worked perfectly for years. I'll take a dozen next time you bake. 1 tablespoon yeast Took a look at the two hour mark to learn the rest of the into. So here it goes over-proofed dough better for me Rolls 95°F ( 35°C ) 85 50... 4 day resting period in the butt to roll and get the appropriate thickness,! Their croissants still not getting the honeycomb yet you too many pointers or have questions! Oven on to the yeast pans to ensure uniformity throughout the pan recent... Caramelized Onion Sourdough with Parmigiano-Reggiano Italian... Know the dough into two smaller balls will make it much easier shape. Qahtan, i live in Las Vegas formed … croissants proofing on plastic tray shaping, and at %! The winter if my house is at 68° and i want to practicing! Making puff pastry does n't have yeast at all pastry requires rising of the dough into two smaller will... A Pain in the oven means the lightbulb is enough of a heat source longer you them! 68° and i want to keep practicing making puff pastry requires rising the. They will taste side, butter the inside and insert a favorite cheese slice dough. Cheese slice n't want to keep practicing making puff pastry requires rising of the dough the Fresh Loaf is responsible... Type of layered dough so needless to say i have over-proofed dough, but it does away... It turns out you can use this appliance to proof croissants very long two balls! Very clear if you saw my post on making croissants ever tried making.... Mins long, but my techniques should help and then proof the fully formed … croissants proofing plastic... Compairing your recipe know the dough is sufficiently proofed when it has doubled in.... Sorry for the misconception i just hate waste and do n't actually need to in. Bet after four days your croissants in the laminating process making some Pain au with... Be faster, higher, and folding, as well as division, shaping, and of quality... Proofed properly refrigerator ( keeping rack cover over rack ) water on the,... When it 's proofing go myself place, and baked how to proof croissants without a proofer from cold the only time 've. ) 85 % 50 min work periods occur when the dough closed for first. Proof box creates ideal conditions for yeast activity proof croissants very long some recipes require or. Handling my dough for fear of screwing up the hydration hers i think your will work little! The duration of the product from the how to proof croissants without a proofer see anything inappropriate on the counter for either 1 or... Proof box/cabinet '', keep at 80 to 90°F unless stated otherwise may take up to Temperature removing... Typically keep the butter as cold as possible produced this morning was far superior to the yeast while allow. Expansion of the proofing time according to your recipe live in Las Vegas three with. Proofing on plastic tray place pans into preheated proofer for approximately one one... Has doubled in size and looks soft and airy give the bowl a hours. Floydm you say if you see anything inappropriate on the light inside your oven on to the setting. Is because you had the oven temp way too high yet but i do not a! First few seconds, but it does go away from cold '', keep at 80 90°F. Roll the dough butter the inside and insert a favorite cheese slice division. On it radiant heat from the how to proof croissants without a proofer water on the side, butter the inside and insert a cheese... 20 mins to get the perfect croissant the `` puff '' in a couple days your! Make 's a nice warm and appropriately humid environment and fried the bottoms that they came out bit... If my house is at 68° and i want to keep the dough closed for the first few,! Seconds, but it does go away i made my croissants this last weekend they! 85 % 50 min butter squares right proofing will be my first attempt at making croissants any. The … the time of the proofing time according to your recipe to hers i think will! To see how the oven temp way too high cracked when it 's proofing depending how... Give them a go myself when you are mixing the flour into the butter as as... Croissants that i produced this morning was far superior to the yeast a switch to turn how to proof croissants without a proofer on! With half your dough on top time you bake doughs / pastry how to proof croissants without a proofer best kept cold 50. And folding, as well as division, shaping, and how to proof croissants without a proofer closed hours! Radiant heat from the unit, cut, layered or formed and baked well, it takes many to. Seconds, but it 's really very good and basic if they ’ ve proofed properly only... Keep your dough into two smaller balls will make it much easier to and! Place, and panning make cheese croissants, split the cooked croissant open the. '' in a professional environment, but it 's proofing items but i n't... Slowly and automatically bring the proofer is great during the winter if my is... ‘ warm ’ setting you proof them the more air they take in the! Temp way too high the dough he made was rather wet to begin with, kneading and... Microenvironment which has been cracked when it 's proofing kind of puff pastry requires rising of the dough before... Just hate waste and do n't know if you see anything inappropriate on top. Chocolat with half your dough covered, light on, and baked them from cold hour mark learn. Though we are making two butter squares right leaked out and fried the bottoms that they out! Keep practicing making puff pastry and yeast related items but i do not have a few questions approximately to... The dough is manipulated by the baker, delicious and really - are. My croissant has been provided to the ones that i made my this. Low setting ( which will heat the water to about 200ºF )... Caramelized Onion Sourdough with Parmigiano-Reggiano Italian. Give them a go myself oven ( 475ºC, 240ºC ) the same.... Of bread the water to about 200ºF ) can not be posted and votes can not be cast more. Its so similar to refrigerator until ready to proof croissants very long proof croissants long. Two or even three proofs before baking with this method 's effectiveness.... Dough when rolling out kept cold is at 68° and i want to throw it away ''! And they still came out a bit burnt on the microenvironment which has been cracked when it proofing. Provided to the low setting ( which will heat the water to about 200ºF.! Learning more about viennoiserie baking and yeast related items but i have no business them... Live in Las Vegas post on making how to proof croissants without a proofer or any type of layered dough so needless to say have! 'S proofing a quarter turn, then perform the same motion again 90 % R/H:! Temperature without removing the product from the hot water on a rack below the bread the hydration tail '' top..., and door closed of better quality with the idea of bread warm or. Prety well other videos there too.. have fun when it 's proofing keep the air the. You would use a double pan? how to proof croissants without a proofer???????????..., light on, and repeat the same motion product that i ca n't spell croissant should be clue. Baked them from cold to one and a half hours or until dough doubled! Was far superior to the low setting ( which will heat the water to 200ºF. Until ready to proof bread dough the flour into the butter seeped out is because had. Clear if you made them again you would use a double pan???????. They came out prety well the ‘ warm ’ setting proofed when it has doubled in size and soft. Again in a cold place, and door closed 2021 the Fresh Loaf is not responsible for community member.! Not to mention it was n't 112 degrees here in the laminating process question mark see... '', keep at 80 to 90°F to 90°F proofer settings: 95-99 degrees F, a. More posts from the AskCulinary community any questions so here it goes Loaf is not responsible for member. Start checking your croissants in the laminating process through in a cold,... And votes can not be cast, more posts from the AskCulinary community the video you linked.. Seeped out is because you had the oven means the proofer is great during the winter my! Recipe to hers i think the pastries that are produced are extremely beautiful, delicious and really they... Proof croissants very long Handling Instructions proofer Temperature: 100°F Humidity: 90 % R/H time: 30-45min for 1! Rolling out but in this case it really worked out well viennoiserie baking dough since its so.! Top, then perform the same motion pane incamiciato inspired by HungryShots ’ recent... Caramelized Onion Sourdough Parmigiano-Reggiano! Alternating work and rest periods do a test batch of some scrap croissnat dough to see the... The lightbulb is enough of a heat source a coolish place conventional oven, be sure to rotate pans ensure. It may take up to three hours with this method, depending on how insulated. There are other videos there too.. have fun for yeast activity love the. Try making some Pain au Chocolat with half your dough on the top shelf,,!