Hi! zombie post time. I made a second attempt at croissants recently and ran into trouble with the proofing phase. As you can see, the layers are present, but nothing puffed! I tried rolling the croissants looser and got a bit more air inside, but not nearly enough. I proofed these ones for 24 hours in a room temperature oven.
I used the recipe from Baker & Spice (with less yeast than some other recipes, but also a preferment. I can post the details), and the method from Sarabeth's Bakery: From my Hands to Yours. The lamination process went fine, but the initial detrempe dough was dry and I needed to add more water, maybe overkneading it in the process?
Ok, here's the recipe:
1 sachet fast-action yeast (7 grams is what I used)
500 g strong white flour (I used all-purpose but that should have only made the dough more moist?)
110 ml warm bottled water (20 C)
110 ml cold milk (10 C)
20 g Maldon salt
70 g fine sugar
250 g unsalted butter