The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

soo bummed, did not turn out..*croissants*

  • Pin It
CandiceW's picture
CandiceW

soo bummed, did not turn out..*croissants*

Hey all,


 


So I have never had issues with making croissants in the past, I have always used the same recipe.. and they always turned out.


Well now that I live in Canada I have been unable to find fresh yeast anywhere! I even resorted to calling local stores and bakeries to see if they would sell to me.. They all said no they can not sell me any.. :(


 


So I made croissants today and they turned out HORRIBLE!!  Again never had this problem and I'm at a loss! It just sucks!


I spent all that time and energy to get an product that did not turn out.


So my question is.. do you have a recipe for croissants that uses dry yeast?


I was worried while I was making that there was a chance they would not turn out being that recipe calls for cold milk.. and I keep going back and forth if I should warm the milk since I was using dry yeast.. NOW I know I should have!


 


 

fancypantalons's picture
fancypantalons

Of course, I can't tell you what the problem was, as I'm no expert on croissant, and your post was lacking in detail regarding what, exactly, went wrong, but I can tell you the yeast almost certainly wasn't it.  The simple fact is dry yeast (particularly instant/quick rising yeast, which has much finer granules than active dry) will produce an outcome every bit as good as fresh yeast.  In fact, I would go so far as to say, for your average home baker, there is absolutely no reason to use fresh yeast, and certainly valid reasons not to, not the least of which: it goes bad (home bakers don't bake in large volumes, and so won't use the yeast up fast enough), and it's difficult to find.



As for how to treat the yeast, if you're using instant yeast, just throw it in with the dry ingredients (if you're using active dry, you might want to dissolve it in liquid to ensure the granules incorporate into the dough properly... though you don't actually need to proof it, as so many directions suggest).  And the temperature of the milk should make very little difference, so long as the final dough is at the desired temperature (I've made overnight doughs that use ice water, along with instant yeast, and they always turn out great).

PaddyL's picture
PaddyL

I've tried making the croissants in Baking with Julia, substituting dry yeast for the fresh, and they didn't turn out at all.  Now I use a recipe by Beth Hensperger for the dough and the rolling in of the butter, and for the shaping and rising and baking, I go with my own readings of a few other recipes.  I'll post that recipe, if you'd like.

CandiceW's picture
CandiceW

yes please if you can

Faith in Virginia's picture
Faith in Virginia

My thought is how much fresh yeast does it call for and how much dry yeast did you use?  I only ask because don't you need to adjust amounts of yeast used dipending on fresh or dry?  I also wonder if it could be the butter used?

CandiceW's picture
CandiceW

the problem wit thems was they just did not rise at all, they stayed small and baked up hard.


the butter was fine, was just bought day before @ Costco.


As for the amout of yeast, recipe called for 1oz fresh, I used 3 1/8th teaspoon dry

bqmother's picture
bqmother

According to another blog (don't recall which one) equivalents  are as follows:  active dry yeast (by weight) 50% of fresh, and instant dry, 40% by weight:  If one ounce of fresh is called for, use 1/2 ounce of active dry, or or 2/5 oz of instant dry.  I haven't used fresh yeast in many years, so I can't really vouch for this.  However, my daughter makes croissants and she uses 1 tablespoon active dry yeast for 2 1/4 cups bread flour and 1/3 cup gluten flour.  She has used the same amount (one tablespoon) when using instant dry yeast, so it's apparently ok; her croissants have always turned out perfect.


 


From your description, it appears that you are comparing weight (1 oz) to volume (3 1/8 tsp)  That's like substituting bananas when the recipe calls for carrots.  It just doesn't work,.

JohnMich's picture
JohnMich

Hi Candice!


I'm a newbie and have just posted a video demonstration from Australia which includes a croissant recipe using dry yeast. Hope it helps. The forum subject is as per the heading on this reply.


I'm not too confident about navigation on this forum yet but my post seems to be no. 16700 and the URL to get to the website is >  http://tinyurl.com/yfl2meo 


Hope it works for you, John

CandiceW's picture
CandiceW

thanks! will check out