@halicopteraway: When will your croissants be done proofing? When they feel like it 🤷🏻‍♀️ Stop obsessing over time and check for these signs instead: • They jiggle when you shake the tray. It’s not just a little jiggle, it should be a full on wobble • They have grown significantly in size. They should look BIG, POOFY, and SWOLLEN • The layers have separated. Note that the degree of separation may vary depending on your formula and shaping • The shoulders of the croissants should start melding into each other. If you see distinct “steps,” your croissants probably need more time. The lines between each of the shoulders should look slightly blurred. • The tips of the croissants will start to droop. This is a sign that the gluten strength has reached its full potential, and is starting to weaken • If you lightly poke the croissant, it should feel spongy and soft with a slight firmness, like a marshmallow or jello 🥐 full croissant proofing guide in my profile link #croissants #homemadecroissants #bakingtok

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Tuesday 07 July 2026 22:05:41 GMT