jombay's blog

Hey guys,

I prepared and shaped a double test batch of the straight dough croissant formula last night, tossed them in the fridge overnight, then proofed and baked them at my baking & pastry arts skills class this morning.

I could have proofed them a bit longer but I had to get out of there as another class was getting ready to start. These were done all by hand. I guess I'll start trying the sheeter at work or school now.

Formula;

Croissant Dough from Suas' Advanced Bread and Pastry

Hey all,

Made my first brioche today and I haven't posted in a while so here it goes.

The formula is from Advanced Bread & Pastry by Suas.

Sponge:

Bread Flour                       100.00%

Water                                65.00%

Been working on my own sourdough formula named after where I live and from where the culture was grown. It's not finished so I won't be releasing the formula just yet.

Turned out very well this time although I think I need to increase the hydration a tiny bit as I want a more holey crumb. Maybe make the levain a bit more stiff for increased sourness too.

Here are my sourdough croissants from Daniel Leader's Local Breads. It's the nicest croissant dough I have worked with thus far.

Formula;

Definitely the best but most rich cinnamon buns I have ever had. Used Suas' croissant formula, then I threw together some cinnamon sugar and cinnamon icing.

Made some spelt crossaints today using the straight dough formula from Suas' Advanced Bread and Pastry, except I used spelt flour. They tasted great. I'm really liking spelt flour and am trying to put it to all uses.

Sorry I don't have a shot of the crumb.

Didn't change much from the original formula, except I added about 5% rye and only did single strech n folds.

Took a pic of them cooling with my phone.

Then I decided I wanted to take a pic using my camera 10 mins later. Where did the rest of the loaf go?

I really enjoyed the loaves I made last time so I made a few more this weekend. These ones had a bulk fermentation time of about 40 hours. I'm really enjoying this new whole wheat starter. Has great flavour, crazy active and only a couple weeks old.

Shape, no grigne but still very good looking loaves.

Crumb

Had another go at Bouabsa baguettes. I probably could have kept them in for another minute but I decided I would try a lighter crust today. These only had about a 12h bulk ferment.

Shape

Crumb

Changed the directions to fit my schedule a bit (~34hr bulk ferment, skipped french folds).

Made 2 baguettes, 1 with traditional scoring, 1 with straight slash.

My baking stone isn't big enough right now, you can see one end kinda went over. Ordered a 15x20 Fibrament but they're backordered for 3-4 weeks.