Three mini croissants made with some extra dough from the weekend that I had sitting frozen in the freezer. Some positive signs of open crumb ! Too bad the picture is a bit blurry. Originally I was getting ready to toss the dough as i got off to a false start over the weekend and mixed some ADY with chilled water finding only after mixing that the yeast had not dissolved (dough ball spotted with freckles of undissolved yeast). Instead I started another batch and let the first warm to RT and then hand kneaded until the freckles disappeared, split into halves and froze the tosser.
Well turned out to be a great mid-week quickie. So in the morning i defrosted and let the dough retard all day and then did a super quick lamination (as in 5 minutes all layers and folds), shape and proof in the evening. Results - best croissants so far but to be honest I decided to treat this stuff like bread. I know I am going against advice and should think of this as pastry but the more I think about it, this is just bread with layers and fat. As a result, yeast acts slower but in the end the goal is to get oven spring - I think I am onto something (fingers crossed)
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Congrats on your progress. Even though the bready croissant is not at the top of my list, they are still good eats and don't get stale as fast as their flaky cousins. Here's MY ultimate croissant test: does the flaky crust shatter when you bite into it? Do interior layers separate into a spiral when pulled gently?