The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Heat wave croissants - just a little tricky

kendalm's picture
kendalm

Heat wave croissants - just a little tricky

These actually turned out ok ! Dealing with a 80 degree kitchen does not help in the least - I usually do these when it's closer to 68-70F which affords a lot more time to work the dough and butter. Strategy today was to employ some freezer time and just hustle. By the time shaping came around dough is pretty soft and very hard to manage. Shaved off a few grams of yeast and final proof for only one hour as opposed to 1.5-2 - it is possible !

Comments

pul's picture
pul

Looks perfect to me with great honey comb structure.

cfraenkel's picture
cfraenkel

We're in a heat wave here too.  I try to get up early in the morning to bake, but then I end up heating up the whole house!

Those look great!