enter image description hereI'm trying to make croissants for the first time and my dough is not rising in between folds. I don't know whether to just keep going or if it's trash and I should start over?

  • 4
    I'm guessing it will help out a lot if you explain the method you've followed more exactly and/or post the recipe you're using and where you are at in the steps.
    – Catija
    Commented May 24, 2015 at 4:26
  • 1
    There are two main types of croissant recipes and - like so often - a few typical pitfalls, so please follow @Catija's advice and post the recipe.
    – Stephie
    Commented May 24, 2015 at 5:29
  • Well, I just kept going and they turned out okay. I'm going to experiment with other recipes and get better. I was going to show you a picture @Catija & Stephie but I couldn't figure out how to do that either! :) thank you!
    – Di Bar
    Commented May 25, 2015 at 20:00
  • @DiBar , if you want to add a picture click "edit" on you own post. Position the cursor in the text field where you want the picture to go. Over the text field there are a few formatting icons, one of them either a "picture frame" or a "camera" (depending on browser vs. app version). Click on this and a pop-up window will guide you through the process. If the app doesn't work, try opening it in your browser, there is even a "link" under each post to do so. You might have to login in your browser again.
    – Stephie
    Commented May 31, 2015 at 5:29

1 Answer 1


Laminated or "roll-in" doughs don't rise in the traditional sense. Between folds rising is very minimal. You won't see a true rise until you proof your croissants.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.