Making croissants is a true labour of love, it took me at least 8-10 batches to get the lamination right, see the layers clearly.. etc. But one thing I really struggled with, was achieving that open crumb structure. I've had it turning out like brioche.. a bit too chewy.. too bready.. you name it. We've (myself included) all dreamed of getting that honeycomb structure in our croissants. It was like the sure sign that you've got it right. So I switched recipes multiple times, isolated different factors, and after probably another 20 batches, I'm finally getting close. So I'm sharing all my tips with you from my trial and error experience as well as my background in baking science, so you don't have to waste 20 batches of croissants that are perhaps less successful. I don't like calling them a fail because after all they're still edible bread, and if you're here, you're probably a bit like me, a bit of a perfectionist and a picky eater who wants nothing but perfect croissants with a open/honeycomb crumb structure and distinctive layers.
This 'honeycomb' texture is created by the interplay of butter and dough during the baking process. While it may seem intuitive that more folds would lead to more layers and a better honeycomb structure, the opposite is actually true. There's a trade-off involved here.
The folding process in croissant making involves encasing a butter block within the dough, which is then rolled out and folded multiple times to create layers. However, if the dough is folded too many times, the layers become too thin and can merge together during baking, resulting in a dense, uniform texture rather than the desired light and airy honeycomb structure.
By using fewer folds, the layers of butter and dough remain distinct, allowing for proper expansion and the creation of air pockets during baking. This results in a croissant with a light, flaky texture and a honeycomb-like appearance.
I personally do 1x letter fold and 1x book fold (25 layers in total), rather than 3 letter folds (55 layers with 27 layers of butter). I've had doughs with 4 x letter folds and the layers were almost indiscernible in the final bake. Yes, that's 163 layers.. yes, it's excessive.
Achieving the perfect balance of folds can be challenging though, but totally achievable a home. The dough should be folded enough times to create multiple layers but not excessively so that the layers merge together. The specific number of folds can vary depending on the recipe and technique, but typically, four to six folds are used to get the right balance for achieving the desired honeycomb structure in croissants.
The process of creating a honeycomb structure in croissants involves a combination of factors, including the distribution of butter within the dough and the steam generated during baking.
Let's delve into a theories theories behind why fewer folds are better for achieving this desired texture in laminated doughs:
Butter distribution:
Croissants and other viennoiseries rely on the laminated dough technique, where a layer of butter is encased within the dough. During baking, the butter melts, creating steam that lifts and separates the layers, resulting in a flaky texture. However, if the layers are too thin due to excessive folding, the butter can spread evenly throughout the dough, leading to a more uniform texture instead of distinct layers. Fewer folds help maintain discrete layers of butter, allowing for proper expansion and the creation of air pockets.
Gluten development:
Gluten is a protein network formed when flour comes into contact with water and is subsequently mixed or kneaded. Overworking the dough through excessive folding can lead to excessive gluten development. Gluten provides structure and elasticity to bread and pastry, but too much gluten can make the dough tough and hinder the formation of distinct layers. By minimizing the number of folds, gluten development can be controlled, allowing for a lighter and flakier texture.
Steam generation:
During baking, the moisture in the dough turns into steam, which creates pockets of air, expands the layers, and gives rise to the honeycomb structure. If the layers are too thin, the steam generated during baking may not be adequately trapped within the dough, resulting in a less pronounced honeycomb structure. With fewer folds, the layers maintain a certain thickness that facilitates steam retention, promoting the formation of distinct air pockets and a more open crumb structure.
It's important to note that the theories behind croissant texture are based on the understanding of baking science and observations made by bakers.
While scientific principles such as gluten development and steam generation provide a foundation for explaining the effects of folding on croissant texture, it's worth acknowledging that the precise mechanisms and interactions during baking can be complex and may involve other factors as well. The specific techniques and recipes used by individual bakers can also vary, resulting in different outcomes. This is the very reason why I link the products I use, so you could see the protein level of the flour I use.
Hope this will help you get honeycomb structures with your next batch of croissants!