kendalm's blog

Here's another attempt at crumb embellishment in croissants after an interesting cocoa experiment last week. Note the lower right croissant. The idea here is to have a bit of fun with the beautiful 'honeycomb' crumb that croissants produce (if done well). I wanted to see if a contrasting color could be incorporated into the lamination. The first attempt involved simply coating the dough in cocoa power and then performing the folds. That turned out to just complicate things as cocoa is so dry that nothing sticks.

One of these kids is not like the others one of these kids is doing his own thing (a little sesame street jingle to introduce today's bake models).

So last week I jumped for joy at getting some great spring and 'honeycomb' on my croissants and of course imparted as much of the experience as possible (since that's what TFL is all about ...

Anybody who's seen txfarmers sourdough croissants knows it doesn't get much better so having recently booted another round of stsryers and having a bit of an aversion to sourdough bread (just due to flavor) thought I'd give txfarmers formula a shot.  So far although nowhere near in the ballpark of txfarmer I'm pretty happy and think I may havw found a good challenge.  What I like about the sourdough formula is the added elasticity it seems to provide to dough.

Sorry for the subversive reference but it had to said as I am convinced the sourdough heads are kinda hooked on the stuff ;) <- little wink to soften the blow ... Shoot! And theres another one ... Eek ! 

Ok, moving on, so here's a little sourdough batard accompanied by the usual 'yeasted' bake but, done with a twist and wondering if I have broken any cardinal rules.

Its been 3 weeks I think this starter may be ripe now (also made a small batard) both popped pretty well.  This is just a simple 123 formula using two starter mixed evenly (one a rye and the other a basic white flour starter).  Levain build yesterday for about 4-5 hours followed by 12 hour bulk at just under RT - about 68f, saw about 1.5x rise around 10pm and decided to refridgerate until am.  7am completed the bulk at RT ~74f for 2-3hrs until double.  Shape and rest for 1.5 hrs then bake.  Nice thing is theres very little tang and the crust is not overly tough, qui

One thing you can rely on in baking is disappointments especially in the wake of progress.  Last week I was ecstatic at seeing my croissants showing semblance of good structure.  So going into the next bake I am sure I can improve.  Take extra special care in lamination (note the profile, this is so far the nicest profile cut I have produced) but come bake time I can see but minute 2 or 3 they juat aren't getting the oomph needed to really puff the inerds - as is shown in the snapshot - dangit !