Croissants

[Faith In Virginia]

Re: Croissants

Sure Aegis, This is from Suas's Advanced Bread and Pastry.

Just dragging this out of my spread sheet so I hope it's okay. He called for Osmotolerant Instant Yeast and I don't have that so I converted it to Active dry.

Can't get the #'s separated from the spread sheet. You will see ingredient then amount in grams as ###.### then the bakers percentage.

Croissant Dough / no preferments
Bread and pastry (Suas Page # 331

Number of 2 pound dough 1




Bread Flour 499.660 100.0%
Water 191.359 38.3%
Milk 113.398 22.7%
Sugar 63.786 12.8%
Salt 10.631 2.1%
Active Dry Yeast 11.516 2.3%
Malt 2.500 0.5%
Butter 21.262 4.3%
Total Yield 914.113

Butter for roll-in 226.796 24.8%

2.02 pounds



Mixing
Add all the ingredients to the mixing bowl.
Mix on first speed for 4 to 5 minutes and about 5 minutes on second speed
Desired dough temperature: 72?F to 77?F

Bulk Fermentation
45 minutes to 1 hour

Retard
Retard for 8 to 15 hours at 40?F

Lamination
Three single folds.
Rest 30 minutes between folds.

Dividing and Shaping
Assorted shapes

Final Fermentation
1-1/2 to 2 hours at 78?F (65% Relative Humidity)

Baking
Egg wash
With steam (2 seconds) 385?F
13 to 15 Minutes

[Aegis]

Re: Croissants

Any hint at a recipe? Wow my mouth is watering so much it is embarrassing! LOL I'm drooling more than my Black Lab

[WJW]

Re: Croissants

Oh my gosh.

Those things look unbelievable.

[texassourdough]

Re: Croissants

One of the most amazing fishing trips of my charmed life. (Highlights: Howler monkeys, toucans, watching a 15 pound fish (in a river) on my line be eaten by a 40+ pound fish, and catching a 20 pound sea run brown trout). A truly amazing two weeks of fish, wine, food, and no amazing bread like your croissants! Those photographs are stunning! Kudos galore!

Bravo!
JaY

[Faith In Virginia]

Re: Croissants

Gee, (blushing) Jay

Those words coming from someone that I respect and admire for your knowledge an ability with breads, Thank you.

We missed you, you disappeared off the radar screen for a while. I figured you were off on a trip. Argentina??? Hope you had a great time.

Faith

[texassourdough]

Re: Croissants

Those are simply amazing Faith! The prettiest croissant I have EVER seen. Seriously gorgeous bake and technique!
Jay

[Faith In Virginia]

Re: Croissants

Aaron, No I used a sheet pan with parchment paper. When the croissants are fully proofed they kind of jiggle as if the were made of jello. So best to leave on the pan.

[AaronTheGeek]

Re: Croissants

390F ish. Perfect for working on the declining temp after sourdoughs.

Thanks. I forgot to ask if you put the directly on the hearth, or if you used a pan.

~Aaron

[Faith In Virginia]

Re: Croissants

390F ish. Perfect for working on the declining temp after sourdoughs.

[AaronTheGeek]

Re: Croissants

Hey Faith,

Very nice! What temp did you bake those at?

~Aaron

[Faith In Virginia]

Re: Croissants

Pretzels have been on my to-do-list apparently for a long time. I just noticed I bought Sodium Hydroxide - Food NAOH-8-FOOD_GRADE for pretzels last April.

Where does the time go? Looks like Pretzels just got bumped up on that list.

[Mr.Buckles]

Re: Croissants

Great product. Have you ever attempted pretzels ?

[Faith In Virginia]

Re: Croissants

Thanks everyone for the nice complements. This is by far my best set of croissants. There seams to be many different ways to do them with many different formulas. So once this set has been "dispatched" I'm looking forward to playing with some of the others that I have my eye on.

Thanks again, Faith

[trapper]

Re: Croissants

Nice! I like the inner structure of the croissants.

[UtahBeehiver]

Re: Croissants

Faith,

Those croissants remind me of a little bakery I would frequent in Montmare, Paris, France everymorning. Nicely done.