Two dough formula, this recipe will test the ability of your LM starter!
Abandoned 3 times, this 4th attempt I saw through to the end...
I had to tweak the process timing to match my schedule and gave the final laminated dough a fridge proof for 36 hours.
I had originally planned to make this into Pan Aux Raisin but I didn't get around to making the creme pat and rum soaking the raisins. Next time!
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Congratulations!!! Great Croissants! Lovely crumb! I'm getting hungry:D
The leavened puff pastry from TTC's book has been a very long time on my TODO list. I tried 3 times in the past 2 years. My biggest issue ist laminating the butter.
Thanks sparkfan.
I found this really easy to laminate, almost too easy, meaning I could do several folds in one go. As always fermentation and the effects of the LM have a significant impact on the final dough properties. The issue that can arise in panettone where butter is difficult incorporate during mixing presents itself as an overly resistant dough that resists extension during laminating croissant dough. In both cases the root cause is the same, the gluten network becomes inextensible. This is attributed to a LM stater that is "too lactic".
Tip: If you think your LM might be too lactic or lead to a dough that suffers with resistant gluten, I have discovered that if you give the LM a bagnetto before use this could help significantly.
BTW, did you consider the folding butter in the Su, Cu and Hu calculations for the final dough? In the book are the same number, but imo the folding butter shouldn't be counted in the final numbers. The folding butter has no impact on the fermentation.
That's a fair point since the fold in butter is not part of the fermenting dough. My spreadsheet auto calculates Su, Hu and Cu. I would need to move butter down into the add-ins box (the last three lines on the 2nd dough panel) to prevent it from contributing to those figures, which I can do... Although, I tend to think these stats, namely sugar concentration, are more valuable for the first dough, so I didn't care too much about the notation in the second dough.
Looks good, Michael!
This gives me the courage to test my bran starter on true sourdough croissants
(and such a coincidence I have croissant dough fermenting!)
Jay
Cheers Jay. Your unique bran and sugar starter is really interesting. I am sure it will work well.
Michael
What a beautiful outcome and gorgeous crumb. Well done!
Didn't realise how much egg went into croissants.
-Jon
Thanks Jon.
Regarding eggs, the traditional yeasted recipe doesn't actually use any egg at all, just milk and sugar. It tends to be that Italian recipes and particularly LM recipes use eggs as they help balance the acidity from the natural leaven.
As I always am by your skills. Great looking pastry!
Thanks for your kind words Will.
I'm speechless -- do you deliver?
Rob
Cheers Rob. You are too kind.
Shipping UK to US would cost a pretty penny, haha!
Michael
Ok, I'll bite.
What is 'LM' ?
Lievito madre (LM) is the Italian name for a sourdough starter culture like levain in French and leaven in English. The term is broader in definition than pasta madre (PM). But most will use these terms to refer to a panettone type starter, meaning it is stiff (approx. 45-50% hydration) and made with refined white flour.
Lievito madre = mother leaven / yeast [The Italian word for yeast is leaven (lievito)]
Pasta madre = mother dough
In Italian texts, LM could refer to a liquid sourdough whereas pasta madre is defining a dough consistency.