Hello fellow bakers!
Ive been a fan on The Fresh Loaf for quite some time, and finally have decided to start posting some stuff!
I have been working in restaurants the last 2 1/2 years, the last year in pastry/bakeries. I currently work at a small startup bakery in San Francisco. Currently one of the things we are working on is croissants.
Ive started with the Pierre Herme base recipe and have been playing around with it.
the recipe calls for fresh yeast and ive been currently playing with fresh yeast vs osmotolerant yeast. The recipe also calls for the dough to be mixed, then left to rest for 24 hours in the fridge. I am currently trying to do bulk fermentation in hopes to avoid the 24 hours in the fridge enabling me to produce the croissants from mix to shape within a 8-10 hour shift.
here are the results between 2 of my recent batches.
<table style="width:auto;"><tr><td><a href="http://www.thefreshloaf.com/https://picasaweb.google.com/lh/photo/LoNX3vdFS3B2RK2B_mb9i_QPzKwtmnNXUyHCYq75zMc?feat=embedwebsite"><img src="http://www.thefreshloaf.com/https://lh3.googleusercontent.com/-hQ832IsknS0/TyXq2Y-Q97I/AAAAAAAABbg/AEGwrm9iBpw/s144/DSC00735.JPG" height="144" width="96" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://www.thefreshloaf.com/https://picasaweb.google.com/Jshelsta/Crx?authuser=0&authkey=Gv1sRgCPLL15yC7vasHg&feat=embedwebsite">crx</a></td></tr></table>