Josie | All For The Crumbs
Region: US
Tuesday 23 June 2026 18:51:15 GMT
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kassie | ibakemistakes :
underproofed, but also was there a lot of butter leakage when baking?
2026-08-12 04:06:45
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aili.noel :
Hi I’ve been having this same issue! Haven’t done a new test yet but I believe these are under proofed based on the advice I’ve been getting and research I’ve done! The layer separation is a good indicator that they’re getting there but I think you want to wait until they look even fluffier and the “shoulders” of each layer look really rounded and almost start to blend together. But they look beautiful :)
2026-06-24 20:25:07
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Sonia Loera-Velazquez :
I’m literally about to tell you the opposite…when I had this problem they were UNDERproofed. I waiting at like the 4 hr mark and they were like hella jiggly. Either way I be eating them up lol
2026-06-26 14:48:11
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Roromama33 :
From my very unprofessional opinion, I’d guess these are overproofed. I don’t think they’re under because if you look at the bottom center, those layers look like they’ve expanded. If you look at the bottom sides (right and left), those aren’t rounded. How long did you proof them for? I could be totally wrong. You should post these to the croissant subreddit. That’s where I go for help. I’m curious what others have to say. Either way, I’m sure they taste like perfection!
2026-06-23 19:12:10
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Hannah ✨ accent golden :
commenting to stay for the croissant experts
2026-06-23 19:21:25
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