Croissant baking temperature
The short story - cant get the temp in the oven right. It gets too brown, if I lower the temperature it is not cooked and the internal structure is not as good as it should be.
The long story - so far I tried the following.
Preheat Baking Time Internal structure "Brownishness"
------ 220 * 7min 10 10
then 180 * 10min 10 10
225* 180 * 20min 10 10
230 |*| 180 |*| 15min 4 10
250 | | 180 | | 18min 8 8
Legend:
* - convection
|*| - top/bottom plus rear fan
| | - top/bottom
So, whatever I try I get them too dark or not cooked/ugly internal structure
What I'm missing here?
(1)1 Comments
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I know of 2 methods, the temperatures are for convection:
Start at 200C and keep it 200C, turning it down if they start to get too brown
Start at a high temperature and then lower it partway through, so you get an initial blast at about 200C for 5-6 minutes and then turn it down to 165C for another 9-10 minutes depending on size. This gives you the browning on the outside while cooking the inside
I don't do croissants often but when I do I use the second method.
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