The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

croissant

cor's picture

need help rolling croissant dough

November 15, 2010 - 9:27pm -- cor
Forums: 

Hi everyone,

 

This is my first post to the site.  I am having a HUGE problem with rolling out my croissant dough.  I'll give you some background info on it:

 

1) Last night I made the dough (similar to the CIA's recipe), let it proof until it doubled on the counter, and put it in the fridge for about 18 hours.  Last night I also prepared the butter slab to be locked in.

MadAboutB8's picture
MadAboutB8

 After the first failed attempt at croissant making, it caused me a long hesitation before attempting it second time around. It also made me thinking that croissant was probably just too hard to make and I should leave them to the professional. However, some recent TFL posts kind of encourage me into believing that I can also do it.

So, here goes my second attempt. 

My second attempt went reasonably okay. I applied what I learnt from my first attempt. The dough needs to be strong and extensible enough to withstand the rolling, folding and stretching during the lamination process. I learned this first hand as  I didn't work my dough enough first time and it got torn and butter was leaking out. It was a disaster and totally put me off making it for a long while.

So, with my strong dough, my laminating process went smoothly, had no problem. The croissants were shaped nicely and I thought .... Umm, this wasn't so hard after all and I might be up to something nice:-)

Then, here comes the proofing process. I forgot and probably having a blonde moment, that croissant is a buttered-dough. It can't be proofed in the same environment as bread is. I proofed my croissant on a tray and I place the tray in the off-oven. I also put a bowl of hot water underneath the proofing tray. As, you might have guessed it. The butter melted and here comes the minor disaster!!!

 

I continued with my bake anyway. The croissants turned out all right. They're not perfect but they tasted okay.

 

Something I learnt from this bake and/or something I'd like to try for my next bake....

  • Never proof the dough at warm and humid temperature as the recipe suggested.
  • Will only proof the croissant at room temperature
  • Will try baking croissants at higher temperature. I baked them at 170c (convection) this time but I will try baking them at 200c (convection) next time. Baking at 170c didn't give me the brownish tone and crisps that I would like.

Also, some by-products from the croissant dough, pain-au-raisins, or snails as Aussie calls it.....

vincenttalleu's picture
vincenttalleu

Hi there, I had this video on Youtube for a while already but I though I'd share it here.

Video was made in a bakery south of France where I used to work last year. I doesn't really help for home bakers to see this because I got all the tools and machinery (especially pastry break) But I know some are interested to see how we manage to make lots of those in average size bakery.

This bakery has average of 150 croissants 150 pain au chocolat per day which is a bit more than average typical french bakery.

http://www.youtube.com/watch?v=hhpxkGB1OyY

The Pestifarian's picture

Retarding Croissants?

September 6, 2009 - 2:39am -- The Pestifarian
Forums: 

Hi

I wonder if any of you can help me, I'd like to make croissants for breakfast but we are not morning people so I was wondering if it was possible to make the croissants then leave them in the fridge overnight?

I have two recipes the proportions are slightly different but more importantly the rise times are different so:-

Recipe 1 goes Mix proof 1hr in warm, knock back chill 1hr, do folds and resting etc. then shape and rise 1hr in warm.

rhag's picture
rhag

This weekend I decided to get in touch with my sweet side. I made cinnamon buns on sat and croissants, chocolate hazelnut danish and an apricot basket ( unglazed in pictures). I used the recipe out of artisan baking by ciril hitz. My assistant was also helping me out with the weekend bake.

 

 

Assistant below:

 

 

 

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