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SteveB Croissants

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teketeke's picture
teketeke

I made SteveB's croissants today. Here is his formula and method.  http://www.breadcetera.com/?p=117  Thank you, Steve!


I highly recommend it! It was absolutely delicious! Although I used my raisin yeast water instead of the instant yeast, therefore I decreased the amount of sugar.  It is very easy to make raisin yeast water which means fruit yeast water.  I recommend to use orgainc ones that is much better taste than the others.  Here is the link of fruit yeast water that Ron and Daisy and I had worked on.  http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B   and  http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts   You can read Wao's post that is helpful, too.  http://www.thefreshloaf.com/node/6012/baking-natural-wild-yeast-water-not-sourdough   Ron and Karin made some great breads using apple yeast water. Daisy and I have raisin yeast water that is one of powerful fruit yeasts.  If you are not fond of soury bread, or you are looking for a new thing, you may enjoy it.


 


 Here is my ingredients that I change are Bold letters.


Poolish


145 g I used KA AP flour


145 g Raisin yeast water


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Final dough


335 g I used Bread flour


115 g Water


65 g Milk


36 g Sugar


10 g Salt


20 g Butter


290 g Poolish (all of the above)


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Roll-in


225 g Butter


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I replaced new pictures that I took them in the morning. They look clear and nicer.


 


I will practice to shape the croissants more...  I have a problem when I let put the dough in a refrigerator before shaping because the dough is always dry when I take out the dough from the refrigerator so that I can see some crack when I am about to strech the dough to roll it into the croissant shape.  So I didn't put the dough in a refrigerator this time, I put the dough in a basement that was around 15℃. That is why these croissants look little shaky. 


 Brush your teeth after eating,please :)


Happy baking,


Akiko


 


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I tried this croissants again. My goal is like Mrs London's croissants that are totally art. Of course, the taste was wonderful.


You can see Mrs.London's croissants here.


http://www.realbakingwithrose.com/2010/09/upstate_new_york_splendors_par.html


Here is the pictures of Mrs London's croissant that I bought.



Here is my croissants that I tried a couple days ago.



My problem is shaping... Hmmmm..


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3/31/2011  I tried again..


 After I cut the dough triangle shapes, I put them in the refrigerator for a couple hours to shape nicely. I can't get such a length to roll many times.   I saw other Japanese home bakers shaping very well..  hmmm



While the dough was at proof, I had to leave the dough for 2.5 hours.I wanted 2 hours proofing time though. I can't tell if the tast is good or not because I haven't eaten it yet.


Next time, I may not put the triangle dough in a refrigerator because I saw some crumb are not flaky but doughy.  I don't know if the method produce doughy crumb..


I hope that it is good.  They will be our breakfast.. Giant croissants.


Best wishes,


Akiko

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