Hello Jan,
At the end of the recipe of our one day version of the croissant recipe you can find a whole section on retarding and freezing your croissants:
www.weekendbakery.com/posts…nt-recipe/

Because this is a yeast based dough and the yeast, although slower, still stays active and grows in the fridge, there is an end to the length of time you can store dough in the fridge. Another night will not be a good idea. So the freezer will be a good option if you need extra time.
See the options you have with the retarding and freezing tips we give with the one day croissant recipe and hopefully you will find the best way forward for you.

Good luck with it and Happy Christmas!

Hello Daedong,
Though we are having a bit of trouble understanding what you are asking because of the translated text, we understand that you found sources that tell you the method / recipe you use will lead to a good croissant. We do not understand what goes wrong during your process. We cannot say anything useful anymore based on our own experience, except that we do know our own recipe to work well for many bakers.

Wishing you lots of luck with croissant journey and maybe one day you can try our recipe and see how that goes.

Thank you for your reply. The reason why it is united in the freezer for 1-2 hours after the vegetable is ultimately the way to pursue the guest. I decided to focus on the place and make the most of the minority. The reason is because the part where the verdict is fast is with the children. The moisture content is the combination set for the record of the lamination union against the French army that I use. When I work against the moisture content of 50%, the texture is too much, so I refuse to use t65 traditional 3: t45 1 because the butter and the work are pushed during the submission. The staff for the moisture content searched various YouTube and internet materials, and the staff of 40-45% also solves many problems. If there is any information that I know is wrong, I would appreciate it if you could correct me.

Hello Daedong,
May we ask if you have ever tried our recipe exactly as described?
We do not understand your the low hydration level of your dough. It should be at least 50%. Our recipe is 56%, which makes it perfectly manageable. Also the step of putting dough in the freezer and then in the fridge without doing something with the dough? What is your reasoning for this?
To be honest we do not understand this process and the recipe you are using.
Please give our recipe a try:
www.weekendbakery.com/posts…nt-recipe/
or try the 1 day version first to quickly assess if this dough works better (use the T55 and maybe at some vitamin C to enhance the dough and strenthen the gluten):
www.weekendbakery.com/posts…nt-recipe/

Good luck with it!

I bake croissants in Korea. I have baked croissants dozens of times so far, and I have discovered a problem that I have not been able to solve, so I am asking a question here. When shaping croissants, you usually cut the dough into a triangle shape and then stretch it by sweeping the triangle shape downward with your thumb and index finger. No matter what I do, the dough does not stretch well at this stage. I tried to force it, but the dough gets scratched or breaks as shown in the picture. It is the same even if I let it rest for more than 30 minutes after the final shaping, and it is the same even if I change the flour used in the dough (t45, t55, t65 tradition, etc.). The moisture content of the dough is about 40-45% in bakery percent. What on earth is the problem? The way I make croissants is to mix the dough on the first day, rest it outdoors for 30 minutes, then freeze it for 1-2 hours (sometimes I skip this step), then put it in the fridge to proof for at least 18 hours, laminate it the next day to make 27 layers, freeze it for 30 minutes or more, then thaw it in the fridge overnight, and finally shape it, and let it rest for 15-30 minutes before rolling the croissants. I really want to solve this. Please help me. Thank you.

Hello Elizabeth,
Could it be your yeast is not working properly anymore? Check the date on the packet and /or buy new yeast. The same for the flour, make sure it is the right type and of good quality.

Good luck with it

Hello Geraldine,
We do not know this product. But our take on the subject would be as follows: When baking for somebody else, always use fresh products!
When baking for yourself, if the product has a ‘best before’ date you should observe, smell and then taste it to judge if the product is still in a condition to consume. If the date on a product indicates ‘use before’ than this would be an indication not to use it anymore beyond the given date.
And if the product or the butter has a hint of a fermented / rancid smell it is very possible you would also taste this, even after baking. But note that there is such a thing as cultured or fermented butter that has a different, more tart and complex flavour.

Hello Daedong,
It could very well be that your flour is not the right type to use. If your dough does not stretch it has not developed properly or is possibly not the right type of flour. Also see our post on gluten:
www.weekendbakery.com/posts…ut-gluten/
Every type / brand of flour and butter type also makes a difference. Try a few flours if possible to find the one in your area which hits the balance between strength and flexibility. The same with butter, it needs to be pliable but not too soft. We use an organic butter with a low water content. A higher water content tends to make butter hard, which promotes tearing and breaking and ruins the layers. The butter we use has written on the package ‘at least 82%’ butterfat’.
Hope you can give it another try with a different flour and get a better result. One thing you could try to find is Italian pizza flour with a high ‘W’ factor of around 250. This factor indicates the extensibility of the dough.
You can also try adding a bit of vitamine C in the shape of ascorbic acid to the dough to strengthen it. Add around 0.3 grams or a third of a vitamine C tablet (finely grind it).

Good luck with it and greetings from Holland 🙂

Can you tell us what you mean by ‘fell apart’? Did they collapse at one point?

Hello Sam,
Try to lift the dough often, use the right amount of flour to prevent sticking (not too much but just enough) and use a dough scraper to help you if necessary. And also taking a look at our video may help you with perfecting the right technique:
www.weekendbakery.com/posts…roissants/

Succes with the laminating and baking!

Hello Jennifer,
We do not know this brand of butter, the fat content is good, but maybe it is not possible to make it pliable (or as pliable as the butter we use). The intention is to make the butter pliable and in one slab, but if not possible, try to get it as ‘closely-knit’ as possible. Also make sure the butter is not breaking up because it is still a bit too cold. test with a piece of the butter.

Good luck with it!

Hello Faazin,
Try and roll the dough as tightly as you can (without any air between the layers) and make sure the end sticks well to the rest of the rolled up croissant. Apply your egg wash very well too.

Just keep practicing and you will improve your result!