crossant

[lalmajid]

my problem is that they become like bread once they become chewy i have recipe from my pastery school where am i wrong For the dough
1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling
5 oz. (1/2cup plus 2 Tbs.) cold water
5 oz. (1/2 cup plus 2 Tbs.) cold whole milk
2 oz. (1/4 cup plus 2 Tbs.) granulated sugar
1-1/2 oz. (3 Tbs.) soft unsalted butter
1 Tbs. plus scant 1/2 tsp. instant yeast
2-1/4 tsp. table salt
For the butter layer
10 oz. (1-1/4 cups) cold unsalted butter
For the egg wash
1 large egg
Make the dough

Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Lightly flour the top of the dough and wrap well with plastic so it doesn’t dry out. Refrigerate overnight.
Make the butter layer

The next day, cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper. With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force. Pound the butter until it’s about 7-1/2 inches square and then trim the edges of the butter. Put the trimmings on top of the square and pound them in lightly with the rolling pin. Refrigerate while you roll out the dough

[travelerjjm]

I tried melting the butter when I was just learning about such things -- bad idea! They do not puff.

I had a recipe (is i the Joy one) that required kneading the butter in ice water. It worked very well. I also work the dough on a chilled marble slab. They are inexpensive and also good for other types of dough and for candy.

[chefj]

Since you are in school i feel the need to correct your spelling it is "Croissant" not Crossant.
Not meant to mean just thought you should know.
As for the textural problem it sounds like you are over working the dough when laminating or you dough is getting warm.

[chefj]

Figures that I would make my own typo when correcting someone else.
I meant to say "Not meant to be mean"

[lalmajid]

Thanks for the correction I have learning disability so pls excuse my spelling Now I will work again on my dough do u think butter could be the problem if I melt the butter and use in soft form will that be better or it should be cold

[greygarious]

You need the butter to be cold.

But I think you may be asking why the croissants are chewy once they have been sitting around all day, or the next day. If so, that's just how puff pastry behaves. You can restore SOME of the crisp flakiness by reheating in a low oven, but they will never be as good as just-baked.

[thimes]

Yes - you need the butter to be cold - but not too cold. That is the trickiest part of making croissants and can take many times to get right. If the butter is too warm is blends into the dough and you get bread and not layers (though still tasty). If it is too cold it cracks apart when rolling and the dough sticks together between these cracks - still flakier than too warm but not quite the layers you want.

After a few hours the baked croissants do get softer and more chewy - that is just the nature of the dough. If you under bake them, this becomes even more pronounced. Refreshing in the oven for a few minutes can help make a chewy croissant a little more crispy again.

[splatgirl]

classic croissant dough undergoes several turns once you've enclosed the butter in dough. Are you doing that? My preferred recipe is the Joy of Cooking, and I think it calls for four or five turns total. It has never failed me excepting the time when I used American style butter instead of European. I ended up with flat, sad croissants that were indeed more like bread.

Are you scaling your ingredients vs. using the volume measurements?

[lalmajid]

Thanks for your answer I do several folds. Now I will count again I use cup measurement

[todao]

If you use "cup measurement" you will never achieve consistency in your croissant (or any other baking task). I'm surprised your school hasn't covered that element of professional baking. Causes me to wonder if you're getting what you're paying for in the school you've chose.