The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

croissant

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MadAboutB8's picture
MadAboutB8

It might makes you feel less guilty eating croissant. These croissants were made with 20% whole wheat flour.

Would it be classified as wholegrain croissants:P?

I used the recipe from Michel Suas's Advance Bread and Pastry. The recipe used preferment. The dough was quite soft and pliable and was relatively easy to work with when it came to rolling and lamination. 

These were great tasting croissants and full of flavours. It had subtle nuttiness from whole wheat, great sweetness from malt and preferment. And whole wheat was hardly noticeable in the baked croissants. It was a good alternative to traditional croissant and it was sort of comforting to, at least, have a healthy wholegrain croissant.

Full post and recipe is here (http://youcandoitathome.blogspot.com/2011/05/whole-wheat-croissant-not-as-indulgent.html).

Sue

http://youcandoitathome.blogspot.com 

 

dahoops's picture

Pain Au Chocolat

May 28, 2011 - 6:34pm -- dahoops
Forums: 

After thinking about doing this for a while, I decided since it was gloomy and raining all day to give it a shot.  I saw a post from another member and decided to use Bertinet's CRUST version.  I like that the recipe calls for bread flour and 1/2 the butter of a normal croissant (1/2 pound vs 1 pound).

Whew!  It was a workout considering it took 4 roll outs.  But, I'd do it again for the sheer exquisite flavor.

Onceuponamac's picture
Onceuponamac

I'm pretty satisfied with these- the lamination worked better than last time I tried - I think I was keeping the dough too cold last time around.


 



 



 



 

jombay's picture
jombay

Hey guys,


I prepared and shaped a double test batch of the straight dough croissant formula last night, tossed them in the fridge overnight, then proofed and baked them at my baking & pastry arts skills class this morning.


I could have proofed them a bit longer but I had to get out of there as another class was getting ready to start. These were done all by hand. I guess I'll start trying the sheeter at work or school now.


Formula;


Croissant Dough from Suas' Advanced Bread and Pastry


Ingr.                          Bakers %    Test


Bread Flour                100.00         1lb 1 5/8 oz


Water                        38.00           6 3/4 oz


Milk                           23.00           4 oz


Sugar                        13.00           2 1/4 oz


Salt                           2.00             3/8 oz


Osmo. Instant Yeast   1.20             1/4 oz


Malt                          0.50             1/8 oz   *I didn't have any so I cut it out


Butter                       4.00             3/4 oz


Roll-in Butter             25.00           8 oz      **Butter for roll-in is a percentage of the total dough weight


Added everything to my KA and mixed for about 5 mins on 2nd speed. Bulk fermented for about 3 hours at RT, then rolled in butter in 3 single folds. Shaped, retarded for about 12 hours, then proofed for maybe 3 hours. Eggwashed and baked at 400f.


-Matt



 



 


MadAboutB8's picture
MadAboutB8

It's the third time lucky for me making croissant. Well, sort of.


I think my third time yielded decent croissants but they are still far from what I want to achieve. I'm now on the mission to practice making croissants every week until I can make it well. My partner is quite pleased to learn this, as well as our neighbors who are more than happy to be guinea pigs.


There are some issues with this bake. The temperature was too warm to work with butter and dough lamination. So, I ended up chilling the laminated dough overnight, then shape the croissants first thing in the morning when room temp was around 27C. The dough was fully fermented and butter was set, which made it a little difficult to roll. This could contribute to my not-so-flaky croissants.


I used the recipe from Bourke Street Bakery cookbook and halved the recipe. The recipe used pre-ferment and has about 58% hydration. I also made pain au jambon (inspired by the same menu item at Tartine Bakery) using half of the croissants. Pain au jambon tasted very good. Because ham and cheese were rolled inside croissants, it infused the flavours into the pastry and created nice internal moisture, the salty buttery goodness.


Recipes and more pictures can be found here.


 With me-made strawberry jam, perfect for breakfast


 


 Pain au jambon, inspired by Tartine Bakery


 my croissant and Mr Chad Robinson's


Sue


http://youcandoitathome.blogspot.com

bagel_and_rye's picture

March events for the Chicago Amateur Bread Bakers

February 28, 2011 - 7:41am -- bagel_and_rye
Forums: 

 

Please join the Chicago Amateur Bread Bakers for two delightful and educational events in March:

 

        Sunday, March 13: "Demo with Baker Renaud Hendrickx: Croissants, Belgian Country Bread, more..."

        Sunday, March 20: "Homemade Bread 'Taste-and-Tell' -- This Month's Focus: Basic Scoring" 

 

Moris's picture
Moris

Hi Everyone,  Thanks for stopping by !


You may be one of the lucky ones to have recently baked some of my fresh hand made croissants from Frozen.


I've created this blog as an extra resource for you to ensure that your croissants are the flakiest, tastiest & lightest croissants that you've ever had !


Let's get started shall we ?  :)


Step 1:  Remove your frozen croissants from the freezer bag and place on a baking sheet.  Chocolate ones should be placed seam side down.


Frozen Croissants


 Step 2:  Let them raise overnight or for approx 9-10 hours.


For best results, they should be in a slightly warmer than room temp place (75F - 80F)


A trick to achieve this warm & humid atmosphere that will allow the yeast to really work is to add a tin pan at the bottom of your oven and pour some boiling water in it when you first start the rising process.  This added steam & heat will really assist in ensuring best results possible.



Here's an action shot.  Special Thanks to Katie for being a wonderful arm model.  Please Contact us for future bookings :)


 


 


 After 9-10 Hours the croissants should be fully proofed and be double to triple in size and slightly jiggly if you wiggle the pan. 


Proofed Croissants


 


 


These ones actually proofed for 10 hours.  If yours don't look like this, you can try some things to set the mood for the yeast to really start working.


Tip 1:  Give them another steam bath & Let them sit for another hour


Tip 2:  Give them a little blast of heat.  Set your oven for only 200F and let it heat up for one minute (it won't actually get to 200F) for a quick shot of heat.  The point here is just to warm the surrounding air up a little bit and not make it too warm where the butter starts to melt out. 


After this heat blast - Sit back for a while and let the yeast do its thing ;)





Step 4:  Preheat your oven to 400F if using convection or 425F if not convection


Step 5:  Prior to baking brush with egg wash.  This will ensure a nice golden colour.


Egg Wash


 


It really comes down to personal preference here.  If you have no eggs, milk or cream is fine.  No milk ?  Use water, or even nothing at all.


 


My personal favorite is to use just the egg yolk with a little bit of water.  This will make a nice dark & crispy coating - egg yolk is always the prettiest in my opinion.


 


 Tip:  At this point while your oven is heating, you can refridgerate the croissants.  What this does is set the butter even more.  This will ensure optimum flakiness ;~)


Step 6:  Bake for 20 minutes or until you have a deep golden brown.  Don't be afraid to go too dark here.. the darker the better and it sets them nicely. 


Baked


 


These ones baked the full 20 minutes.


 


 


 


 


 


Close upLet Them rest on the pan for about 5 minutes.  The extra time lets the steam from the butter do its final setting.


Best served warm !


ENJOY !!!!


 


Cheers,


Moris.

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