Burned the hell out of a batch of croissants last week - here's what I did different this time

I used to just leave my croissants in the oven for the full 18 minutes no matter what. Last week I had a whole tray turn black on the bottom because my oven runs 25 degrees hot. Now I pull them out at 14 minutes and check with a thermometer. I also started using a baking steel instead of a sheet pan. Has anyone else had to adjust their oven times way more than the recipe says?

2 comments

2 Comments

adamcoleman15d ago

I have totally been there. My oven runs about 30 degrees hot and I ruined a whole batch of pain au chocolat before I figured it out. Now I set a timer for 12 minutes instead of the 16 the recipe says and rotate the tray halfway through. The baking steel trick is smart, I use a preheated pizza stone on the bottom rack to help the bottoms cook even. Did you change the temp too or just the time?

wrenh7915d ago

For me it was more about the temperature than the time. I bought an inexpensive oven thermometer and found out my oven was off by nearly 40 degrees in some spots. I dropped the temp by 25 and kept the time the same, then watched it like a hawk the first few times. That little thermometer was a game changer because now I can trust what the dial says. Also turning the pan around halfway is a must with how uneven these ovens can be.