Ingredients
- Shaped Croissants
Preparation
Step 1
Proofing the Croissants:
Place your baking sheet of croissants in the proofing bag with a mug three-fourths full of steaming water. Make sure the plastic bag does not touch your croissants and seal the bag.
After about 45 minutes check your croissants – they should look like they took a breath and held it – they should also have a slight marshmallow texture. If they are still tight and their texture is unchanged, then let them proof longer. Refresh the water. Seal the bag and let the
croissants continue to proof. Check in 15 minute intervals.
Preheat the oven to 400 F (204.5 C, gas mark 6).
Baking the Croissants:
Brush the croissants with egg wash (1 egg beaten well). Bake the croissants for 15 minutes, then reduce the temperature to 350 F, (176.5 C, gas mark 4). Bake an additional 15 minutes. The croissants should have a deep golden brown color and a relative lightness to them when they are picked up off the tray. If they feel heavy or are still white in the cracks of the layers then return the croissants to the oven and bake in 7-to-8- minute increments until they are done.