The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Croissants - another half a step of half a step

kendalm's picture
kendalm

Croissants - another half a step of half a step

Super quick bake after a few loaves of bread. Prep'd the lamination in about 10 minutes this morning mostly to experimwnt with a hotter oven (bumped 425f to 450f) as well as baking on stone with parchment instead of a pan. Noticed much better pop amd the results speak for themselves. Although far from great, the inner portion of the spirals has opened much more and beginning to see the beautiful spiral 'honeycomb' materializing. There's a great video by louis lamore on croissants and one thing I noticed is how he performs the first roll - that is he seems to avoid pressurizing the inner-most part of the croissant and so gave that a shot too. Interesting how little things make a big difference. Anyone whos interested here is his video - such a perfectionist - his croissant even before they bake are gorgeous - https://youtu.be/409birlmP1s

Comments

Danni3ll3's picture
Danni3ll3

How do they taste?

kendalm's picture
kendalm

And kind of addicitve - i though croissants would be fun for the crumb challenge but I find myself craving them - one thing to point out is the flour I am using is Francine bio T55 which like other french flours is low on protein (9.4%) and it makes for such a delicate interior - of coursw thr other aspect is the high fat butter (i find presidente the easiest work with) and that only adds to the whole experience - so yeah, they are quite endulgent ! 

kendalm's picture
kendalm

For anyone in usa who wants to try this flour the guy I got it from is offering a good deal and sent me a promo code - if intereated I can post thd details ...

dabrownman's picture
dabrownman

very nice indeed!  They are like baggies. Takes a lot of practice and learning all the tips no one talks about:-)  You are getting there for sure.  Well done and

Happy baking

kendalm's picture
kendalm

My thoughts exactly. There are so many good videos on all breads and pastries and it seems best to find a particular recipe and method you like and try to nail it. So far on baguettes I watched louis lamour many times and that served as my guide. With croissants same thing - check out louis beautiful work (link in thread). I just love his shapes - he is so good and creates beautiful low profile triangular rolls. His templates are very wide and short and it took swveral attempts to get the same initial roll up (if you do watch, notice the unique low profile roll) also a really subtle thing he does in crimp the very first roll leaving a little cavity in the very center of the roll and once I noticed that suddenly the interior was airy and no longer dense. I feel like I have the lamination down pretty well and can knock out all layers with only one chill in between folds but overall totally agree, lots of repetition required but hopefully wont need to knock out 1000 (to get to a ideal point)