I am interested in some croissants and found this recipe. For those pros out there does this look incorrect with the milk to flour ratio? I think I am over thinking it since it is in lbs and ounces. Brain bubbles today!!
I scaled down to a pound to see if it would work. If not I will give your recipe a whirl around the kitchen! Thanks and those look really good! What type of chocolate did you use?
I've made a number of croissants, though I haven't finalized my recipe.
In those tests, I found that using a poolish and having butter in the dough both contributed to a better croissant.
Unless you have a sheeter, the importance of not overworking the dough can not be over stressed! If you overwork the dough, you'll have a real fight on your hand at the end.
Good croissant recipe sources - go to the SFBI newsletters, they have several excellent recipes. Also Bernard Clayton's "Small Breads" has a very good one.
Croissant Recipe
Not sure about the recipe you linked to, but I know for sure this one works: :>)
http://www.breadcetera.com/?p=117
SteveB
www.breadcetera.com
Thanks Steve
I scaled down to a pound to see if it would work. If not I will give your recipe a whirl around the kitchen! Thanks and those look really good! What type of chocolate did you use?
Eli
Chocolate for Pain au Chocolat
I used a Ghirardelli semi-sweet chocolate bar which I cut into small sticks. Any good quality chocolate will do.
SteveB
www.breadcetera.com
Steve's is the better recipe
I've made a number of croissants, though I haven't finalized my recipe.
In those tests, I found that using a poolish and having butter in the dough both contributed to a better croissant.
Unless you have a sheeter, the importance of not overworking the dough can not be over stressed! If you overwork the dough, you'll have a real fight on your hand at the end.
Good croissant recipe sources - go to the SFBI newsletters, they have several excellent recipes. Also Bernard Clayton's "Small Breads" has a very good one.
Mike
Mike, Great to see you're back.
I've missed your most helpful posts. Hope all is going well with you and yours.
Howard
Sourdough croissants
I agree with Mike 100%
I recently made croissants using my wild yeast sourdough starter. It's a little more work, but the results were excellent.
I have a whole write up about them here:
http://www.improveyourbaking.com/2009/01/21/sourdough-croissants/
and I've finally gotten my Chocolate variation posted here:
http://www.improveyourbaking.com/2009/01/21/sourdough-croissants/
Although the chocolate ones aren't in the traditional crescent shape, they were made from the exact same recipe as the plain ones.