November 11, 2018 - 12:14pm
More adventures in croissanting
So it really bugs me that I can get ok crumb on croissants but not (as Roman Moroni would say), fargin excellent crumb. One TFLer recently posted 'attempt number 4' or something crazy and posted the incredible crumb ever. What up with that man ! Looking at his recipe I noticed a lower hydration and thought I would give it a go today. As a result I turned out really nice shapes - every last one had 7 steps and weighed out between 90-100g - gee, that never happens - I usually get wild swings in weights coz wetter dough is harder to consistently laminate to uniform thickness. So all going well but still a bit underwhelmed by crumb. Oh well, the quest continues ... Some snaps for all y'all croissanteurs -
Share
Comments
Great technique, the picture of the layered dough looks nice. Pro
Tks and btw its important to pound the butter into a slab. Last week I let the butter warm and thought hey ! Why don't I just shape the slab now - much easier. Um, no, it will crack during lamination. It has to be cold and pounded into shape and then it can easily layered later :)
I haven't made pastry, but when I made brioche recently using the Hamelman recipe (http://www.thefreshloaf.com/node/58272/brioche), he talked about the magic of cold but pliable butter. That is, pounding the butter makes it pliable while still keeping it cold for a long, vigorous mix.