The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Croissant attempt

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Anonymous's picture
Anonymous (not verified)

Croissant attempt

Today was my first attempt at croissant making.  I was looking for something that was flaky, but could be used as a sandwich.  While mine turned out kind of small, I'm very pleased with my first try. 

I found this recipe on TFL, then changed it up.  This is what I did:

Mix 1/2 cup of starter, 1 3/4 c all purpose flour, 2 T oil (I used olive oil), 1/2 c warm milk together.  Add 1 1/2 t noniodized salt.  Knead LIGHTLY, for only a few minutes.  Place in oiled bowl with plastic wrap, and put in fridge over night.

Next day: 

--Beat out butter in sheets.  I beat out enough butter to cover the surface of the dough when rolled out.  Chill butter.  Roll out dough as flat as possible, chill

--Take dough sheet in squarish shape, place the butter sheet on the dough in a diamond (points hitting the middle of the dough's sides).  Wrap the dough around the butter like an envelope, making a smaller square.

--Roll out into long rectangle, using water for the rolling pin and hands to assist.  Fold the dough over into thirds--you should have three layers on top of each other.  Roll out.  Repeat folding and rolling again, then put in fridge.

--Repeat the folding and rolling twice, then put in fridge.

--Roll out dough again.  Cut into long triangles, making a wide bottom and a point at the top in the middle of the other two (help me here...what kind of triangle is this).  Roll up the triangle with the flat, two-pointed side first, ending with the top middle point.  Use light flour to help.

--Let them proof.

--Bake 10-15 minutes in preheated 475 degrees Fahrenheit oven.

crumb view (sorry, poor camera)

 

constructive comments welcome

Comments

linder's picture
linder

Those croissants look terrific!  I'm sure they taste even better than they look!

chickadee3's picture
chickadee3 (not verified)

Thank you for your comment : )  I didn't expect them to turn out so flaky in my first attempt.  My husband cut them in half and made wonderful little sandwiches of cream cheese, garlic, alfalfa sprouts, mushrooms, olives, and onion.  They were a big hit for Thanksgiving. 

I think the shaping part will get better when I cut the triangles out a bit bigger.  These kept sticking to my gloves which made shaping them a bit difficult.

I'll make these again!  Sooo glad they don't require as much butter as I originally thought (yay for Julia Child videos!)