My first croissants...errr almost croissants!
So I bake a bit...like several different loaves a day. And usually I get off on a tangent and make like 20 batches of cinnamon rolls in a row to perfect them. Alas, cinnamon rolls do not make great turkey sandwiches and so my family cannot live off of whatever my obsession-of-the-day is. And I have taught my kids to be bread snobs and store bought simply will not do for them. As if, Mom.
When I ran across the "Five Minute A Day" books by Zoe Francois and Jeff Hertzberg, I got really excited. It might just fill my family's need to have good basic fresh bread morning noon and night... whilst I can devote the majority of my time to 500 loaves of wild yeast rye with nearly imperceptible differences. Oh heaven yes!
Essentially, the books are comprised of basic dough recipes which are no to low knead. They are risen once and then refrigerated to be used within around a week. You cut off a piece, shape and bake. Many can be ready in about an hour after shaping. It really isn't much different than the long final refrigerated proofs on many artisan breads so the technique, if nothing else, will be fun to play with.
In the Holiday and Celebration Bread in Five Minutes a Day, there is a recipe for Croissant-esque dough. It uses the super strong dough (essentially a basic white dough) with layers of butter laminated in it. I'm sure there are more refined methods but they also tend to be rather time consuming and precise. I wasn't feeling precise just craving me some flaky, buttery layers.
See, see! I got layers. Like an onion only yummier.
I didn't really think they would turn out so I didn't take lots of pictures. I'll make them again soon so the rolling instructions don't sound like garbly-gook.
Super Strong Dough- Mix together on a 6 qt bucket 625 lukewarm water 100 degrees or less, 58 grams oil, 10 grams instant yeast, 17 grams salt, 30 grams honey or malt syrup. Then mix in 910 grams bread flour. Rise two hours until doubled. Refrigerate and use within 2 weeks.
Croissant-esque Dough- take 1 lb piece. Roll to about 12x18. Cut 12 oz good unsalted room-temperature butter into 1/2 tbsp slices (or 16 if'n you decide more butter is never a bad thing.) Place evenly spaced on two thirds of the dough. Fold the unbuttered side over the center section. And then flip that center section over the end piece. Rotate the dough. Roll out to original size. Repeat the fold and roll out process two more times, refrigerating briefly between the last two roll outs. On the final roll, roll to about 8x12 inches. Place in the refrigerator covered for at least an hour.
Trim up the edges on all sides. All sides need a cut end. Cut into 5 triangles of approx 4 x 8. Take one piece, stretch out the tip about an inch. Roll up and place on a parchment lined cookie sheet, with the end tip tucked under. Repeat for all. Rise about 2 hours or until puffy and doubled. Brush with egg wash of 1 egg with 1 tbsp water. Bake at 425 for 15 minutes. Reduce heat to 350 for about 10 minutes until golden brown with no doughy looking parts. Cool and enjoy.
This was my first step into laminated doughs but certainly not my last. This shall be great fun!
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Y pu did a great job. You did great lamination which is really hard the first several times. I think you maybe overproofed them a bit. Hard to say but that seems maybe something to watch a bit closer next time - otherwise wow !