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Submitted by shelstaj on January 29, 2012 - 6:09pm croissant journeyHello 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. we are working on croissants at the moment, ive been practicing given that they are one of my favorite things to eat! I am relatively new to yeasted doughs, so here are some of the test runs so far! 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. My current issues are that im looking for more of a crack and flake as well as a bit more volume. ill be sure and snap some more pictures, i just mixed 2 batches earlier today which i am going to laminate and shape tonight! results to be posted soon! heres a picture of fresh yeast. the dough was mixed just to combine, then left to rest for 24 hours in the fridge before starting lamination.
here are pics from a batch which i used osmotolerant yeast , did a bulk fermentation for 1 hour, till the dough was about double in size, then punched it down, let chill in fridge then started lamination.
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Croissants
Hello:
I am sort of new to TFL. There is still alot for me to learn, so I am not posting as an expert.
However, you want more airy? My wife and I have been to France--your croissants look fantastic!
I would be proud to make them like yours, and I certainly would purchase yours if we lived in SF.
Harry
Wow
Those are really nice. My husband, used to junk croissants, was surprised when I made them with crisp crust. I'll have to show him your pictures. -Varda
osmotolerant yeast?
Your croissants look beautiful. You'll have to share your bakery's address at some point so we can all do a (yummy) taste test!
And how did you like the Osmotolerant Yeast? I bought a bag of SAF Gold yeast from King Arthur (which I think is 'osmotolerant' yeast) and have yet to use it. Thought of using it for Christmas pastries (with high sugar and fruit content) but didn't think of using it for croissants. If they would come out as beautiful and light as yours I surely must do so!
Thanks for posting your Croissant Journey notes.
t.
thanks all for the kind
thanks all for the kind words.
still a long ways to go, its a been a fun challenge so far, it took me a few months just to find a base recipe which i was happy with, after a few months of playing with the recipe and making some adjustments im starting to see hope in a positive direction!
in regards to osmotolerant yeast. (SAF Gold). I love it. In high sugar doughs with sugar content starting at 10% and above. Its a specific type of yeast that according to Advanced bread and Pastry works well under high osmotic pressure. It really helps with fermentation and given you a more full end product.
another batch!
So ive done a few more batches since I last posted. Here are some pics. I increased the mixing time, as well as left the dough to bulk for 45min-1hour at room temp after mixing, punching it down, then throwing it in the fridge till firm, then starting lamination. The last few batches have been some of the most consistent back to back that I have made yet. Good progress so far, Im hoping to get a bit more volume , as well as a bit more defined shoulders. The crumb structure and crust is pretty good, im havent altered the original amount of roll in fat so thats one of the next things im going to be looking at.
sourdough croissants
I love the sourdough croissant recipe in Daniel Leader's Local Breads. The levain adds a complex flavor to the croissants that I love. You might try adapting it, too.....