Hello!
I've been attempting to make and get familiar with laminated pastry for a while and I’ve hit a certain spot with my croissants.
It seems like I get can’t after two major hurdles, first is the oven spring, I feel like my proofing is fine, but when I put the croissant in the oven they don’t rise at all.
Second is the texture of the crust, I tried to make steam either with ice cubes or a boiling water tray, both options ended up with disappointing results.
I’ve tried to make many experiments with these variables in the past two weeks, changing the oven temperature, proofing time and environment but sadly not much change.
including images of the current state of croissants.
