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Tartine Croissant question

jameseng's picture
jameseng

Tartine Croissant question

Hello everyone-

I've been practicing the Tartine recipe for croissants. I'm curious as to why the recipe calls for a preferment (milk, flour, yeast) and then ALSO asks for additional yeast to be added when making the dough.

I was under the impression that the purpose of a preferment was flavor but also to build up a strong and healthy leavening culture.

Why the second addition of yeast along with the preferment when making the dough?

I wonder if anyone had any insight about this.

Thank you,

James

 

BakersRoom's picture
BakersRoom

Because the way that I make croissants involves a lot of refrigerator time.  I'm using sourdough starter instead of preferment, but the principle is the same.  Your living preferment/starter is going to be too cold to promote fermentation.  From what I can tell, not much fermentation happens at all until the final proof once the croissants are already shaped.  I don't think preferment or starter could warm up and proof the croissants in a timely manner, before the dough falls apart and loses its buttery layers. 

BakersRoom's picture
BakersRoom

Because the way that I make croissants involves a lot of refrigerator time.  I'm using sourdough starter instead of preferment, but the principle is the same.  Your living preferment/starter is going to be too cold to promote fermentation.  From what I can tell, not much fermentation happens at all until the final proof once the croissants are already shaped.  I don't think preferment or starter could warm up and proof the croissants in a timely manner, before the dough falls apart and loses its buttery layers. 

jameseng's picture
jameseng

that makes sense though i'll have to try it without the 2nd addition and see what happens.