Hello everyone-
I've been practicing the Tartine recipe for croissants. I'm curious as to why the recipe calls for a preferment (milk, flour, yeast) and then ALSO asks for additional yeast to be added when making the dough.
I was under the impression that the purpose of a preferment was flavor but also to build up a strong and healthy leavening culture.
Why the second addition of yeast along with the preferment when making the dough?
I wonder if anyone had any insight about this.
Thank you,
James
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Because the way that I make croissants involves a lot of refrigerator time. I'm using sourdough starter instead of preferment, but the principle is the same. Your living preferment/starter is going to be too cold to promote fermentation. From what I can tell, not much fermentation happens at all until the final proof once the croissants are already shaped. I don't think preferment or starter could warm up and proof the croissants in a timely manner, before the dough falls apart and loses its buttery layers.
Because the way that I make croissants involves a lot of refrigerator time. I'm using sourdough starter instead of preferment, but the principle is the same. Your living preferment/starter is going to be too cold to promote fermentation. From what I can tell, not much fermentation happens at all until the final proof once the croissants are already shaped. I don't think preferment or starter could warm up and proof the croissants in a timely manner, before the dough falls apart and loses its buttery layers.
that makes sense though i'll have to try it without the 2nd addition and see what happens.