People never expect to come into a bakery for a croissant and be told, “Sorry, the croissants did not come out well today and we are not selling any.”
Croissants take about 24 hours to make from start to finish and you can imagine what a bummer it is to go through the painstaking process of mixing, laminating, shaping, proofing and baking only to find out that the croissants you made are sub-par and can not be sold.
We had a bumpy week in croissant production and the bakery went croissantless for a few days. Trouble shooting and testing has answered some but not all of our questions. So far it looks like our flour is not as dry as it was last week. In response we have adjusted the amount of liquid we add to our dough and have gotten better results but they are not perfect. We will continue testing; changing ratios of the flours we use, tweaking the hydration, checking temperatures until we figure it out.
Just know that our goal is to sell croissants that we (all the Floriole bakers) are proud of and if they are not up to snuff, you won’t find them in our case.