Those croissants look gorgeous! I actually made croissants this weekend using Reinhart's recipe too! Mine didn't come out looking as beautiful as yours. I think I may have over-risen them! I can never get them to shape perfectly. What's your technique?
I think one of the keys to shaping, is to first making sure that your dough is perfectly rectangular prior to cutting. After making the triangular cuts, I like to roll the dough up into the croissant shape as tight (and as even) as I can.
Mike, unfortunately I don't have any pictures. I was up laminating the croissant dough at 4am in the morning! Got too tired to take pics. :)
I guess I had a hard time getting them to be perfect triangles. They were more lopsided and the base was uneven. Do you have any techniques with cutting out the triangles? I tried using Reinhart's technique but perhaps my rolled out dough wasn't perfectly rectangular.
Those have a good, uniform color and a nice shine. They look delicious. Say, you ever try Dan Leader's sourdough croissants from Local Breads? They are rather good, too. I plan to make some next weekend.
I usually bake bagels/croissants on a regular basis, and share them with family and friends. Feel free to email me if you're interested: michael.rosen@live.com.
Hi Mike!
Those croissants look gorgeous! I actually made croissants this weekend using Reinhart's recipe too! Mine didn't come out looking as beautiful as yours. I think I may have over-risen them! I can never get them to shape perfectly. What's your technique?
Thank dvuong!
I think one of the keys to shaping, is to first making sure that your dough is perfectly rectangular prior to cutting. After making the triangular cuts, I like to roll the dough up into the croissant shape as tight (and as even) as I can.
Do you have any pics??
Mike, unfortunately I don't have any pictures. I was up laminating the croissant dough at 4am in the morning! Got too tired to take pics. :)
I guess I had a hard time getting them to be perfect triangles. They were more lopsided and the base was uneven. Do you have any techniques with cutting out the triangles? I tried using Reinhart's technique but perhaps my rolled out dough wasn't perfectly rectangular.
In regards to cutting triangles, I kinda "eye-ball" it to be honest. I also use a pizza-cutter which worked really well.
Those have a good, uniform color and a nice shine. They look delicious. Say, you ever try Dan Leader's sourdough croissants from Local Breads? They are rather good, too. I plan to make some next weekend.
-Matt
thank you! nope, I've never that sourdough croissant recipe. post some pics after ur bake if u can.
Will do. Hopefully they will look as good as yours.
Any crumb shots?
no crumb shots unfortunately...
Your croissants are a work of art!!
thanks :)
Sooo gorgeous. I don't suppose you deliver? Pam
Hi Pam,
I would be more than happy to deliver!:)
I usually bake bagels/croissants on a regular basis, and share them with family and friends. Feel free to email me if you're interested: michael.rosen@live.com.
-mike
Hi Mike! I'm moving next door!!! Pam
hehe! :)