Hello! I am a home baker and i recently made croissants using Claire Saffitz’s home bakers recipe on the New York Times. In her recipe, to proof the croissants, she says to bring a pot of water to a simmer and place the pan at the bottom of a cold oven, wait for an hour, then place the rolled and formed croissants in the oven to proof. I understand that croissants need moisture to proof correctly, however this method didn’t seem to work all that well. the pan of water didn’t seem to let off enough steam and cooled too fast, and i don’t think my oven is sealed well enough to keep the minimal steam it did produce, in (it’s an old wolf oven from the 80s)- the croissants were jiggly and delicate when i removed them after 2 1/2 hours of proofing but completely leaked butter and turned into brioche when i baked them. i admit this could’ve been partly due to rough handling of the dough during the lamination process but the layers were clearly visible when i formed then and butter leakage is due to under proofing to my knowledge. I’m attempting them again today/tomorrow and was wondering if anyone had any tips? i was planning to boil the water and leave the oven on at an extremely low temp to keep the water releasing steam but don’t want to ruin my croissants. sorry for the long post! thank you all!!
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