The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The great croissants

teketeke's picture
teketeke

The great croissants

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

Comments

Paddyscake's picture
Paddyscake

Those look incredibly good! Steve's formulas are spot on.

Betty

 

teketeke's picture
teketeke

Thank you, Betty :)   His formulas are really great! I will make it again.

Best wishes,

Akiko

Syd's picture
Syd

That is very brave of you on two counts: 1. to attempt to make croissants and 2. to use a wild yeast as leavening.  Well done, Akiko.

teketeke's picture
teketeke

Thank you for your compliment, Syd!  When I made Daisy's great panettone using raisin yeast and a little bit of instant yeast, it rose very well. So I just wanted to make this croissants using this raisin yeast.   The levain rose 3 times in bulk in 12 hours at 76F, then the final dough rose double in bulk in 2hours in 45 minutes at 70F.  And the proof time was 2hours 40 minutes at 76F. So it worked very well.

Best wishes,

Akiko

 

ehanner's picture
ehanner

I'm impressed! A clever adaptation of Steve's recipe and they look great.

Eric

teketeke's picture
teketeke

Your compliment means a lot to me. Thank you, Eric!!

Best wishes,

Akiko

hanseata's picture
hanseata

I was just wondering in what recipe I could use some of my apple yeast water again. Since I like the tang of sourdough starters in lean dough better, than the milder taste of fruit yeast based levain, I had wondered whether I could replace some bigas with fruit yeast or use it in sweeter doughs.

Akiko, your experiment provides me with the perfect opportunity to work with my apple yeast water again - I'm feeding it every now and then some drops of orange juice left on my cutting board from our muesli breakfast.

Karin

 

teketeke's picture
teketeke

Hi, Karin :)

I have thought how you have been doing with your apple yeast. :)  Your fruit yeast sounds very healthy, Karin!    I use 3 build levain with my raisin yeast to make bread that has a little bit of tangy flavor and smell sour just little bit like Hamelman's Pain au levain.  

http://www.thefreshloaf.com/node/6012/baking-natural-wild-yeast-water-not-sourdough#comment-152486

Ron told me that his 3 build levain with his fruit yeast that he made recently was not sour at all.  I think that it depends...

To make croissants with fruit yeasts is a good combination, I wonder. 

I hope that you will be succcessful with your fruit yeast again. :)  By the way, Strawberry yeast is a good to make bread, too.  I enjoyed it. :)

Happy baking,

Akiko

 

teketeke's picture
teketeke

Oops, I forgot to log out my son's.  My son is excited to make another bread now.

Thank you, Daisy

I think that the key is using European style butter or fermented butter, and use the butter little bit colder than the croissant dough from my experient. I used to rest the butter and the dough at the same temperature that cause the butter merge into the dough... 

Best wishes,

Akiko