A couple of things come to mind: -did you use yeast? -was the yeast alive? -was it neatly layered? (uneven rise) -did you have enough layers?(butter running out) -did you give it a pre-bake rise? -was the temperature stable? (oven door opened) croissants have a lot of elements and procedures that can go wrong. But zero rise is most likely bad yeast or no rise pre baking.
God whoever is working the zoom on the camera is really annoying. Couldn't watch this.
Great demonstration!
Well explained and demonstrated ... thank you!
Great video
After you have done a fold-up do you roll the dough out lengthwise the same way or turn it 90 degrees and roll it out that way?
Yeah what's up with crappy cameraman. Hella annoying
why does my croissant not rise 😯
A couple of things come to mind:
-did you use yeast?
-was the yeast alive?
-was it neatly layered? (uneven rise)
-did you have enough layers?(butter running out)
-did you give it a pre-bake rise?
-was the temperature stable? (oven door opened)
croissants have a lot of elements and procedures that can go wrong. But zero rise is most likely bad yeast or no rise pre baking.