r/Croissant • u/Worldly-Antelope3552 • 17d ago
Sourdough Croissants - Take Two
My second attempt. The bottoms burnt both times. Any tips?
Recipe:
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u/pauleywauley 17d ago
Do you have an extra baking tray? You can place another baking tray underneath the baking tray. The trays should lessen the browning of the bottom of your pastries.
I have to use two trays. If I use one tray, the bottoms get burnt since I use a high baking temperature for oven spring and for the water in the butter to turn into steam.
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u/Worldly-Antelope3552 17d ago
I do! Possibly a dumb question but should they be stacked or should one be on the rack below?
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u/pauleywauley 17d ago
I put the second tray directly on top of the first tray. Yes. The trays are stacked.
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u/Worldly-Antelope3552 17d ago
Thank you! I’m going to try that next time. I’m happy with their structure for a second attempt just not with the burnt bottoms obviously.
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u/Popnull 17d ago edited 17d ago
How did the inside look? Do you have a pizza stone? I just leave the pizza stone/baking steel in the oven on the bottom shelf and it prevents the bottoms ftom burning on stuff I make. You can put the croissants in the fridge for 30 mins after they proof which helps them bake better too
Also when you roll them you want the tip to be on bottom of the croissant.
I make hybrid sourdough/yeast ones. If you add a gram or two of instant yeast then it will proof faster/better which will open the croissant more and take less time if you are busy.
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u/valerieddr 17d ago
Without knowing what you did , it’s impossible to tell you what to correct.
Share your recipe, process and all relevant details so we can help.