The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
tarjr_253's picture

Need help with croissants

November 10, 2019 - 7:04pm -- tarjr_253

My croissant recipe:

Bread flour 1kg

Sugar 110grams

Yeast (instant dry) 25grams

Gluten 12 grams

Improver 14 grams

Salt 20 grams

Honey 15 grams

Butter 200 grams

Water 450 grams

 

Beurrage: 615 grams of unsalted butter

 

I do 1 single fold followed by one book fold.

After shaping, I keep the croissants in the fridge overnight, proof for 2-2.5 hours till puffy in the morning and then back at 200°C for 18-20 mins, in a Kolb Deck oven with steam injected for 2 seconds.

 

ibakebread's picture

Killed my sourdough starter, need help

November 10, 2019 - 5:27pm -- ibakebread
Forums: 

Hi everyone

After 2.5 years of taking care of my sourdough starter, I accidentally left my starter in the oven and turned it on to bake some lasagne. Sadly I recognized after 30 min. My starter is cooked fully :(

So I was wondering if someone has a dried starter they can send me in an envelope? I live in California. 

Thanks

Nar

 

tarjr_253's picture

Freezing Croissants after proofing???

November 10, 2019 - 5:21pm -- tarjr_253

I'm working in a hotel where we serve croissants on our breakfast buffet. Currently, my challenge is staff shortage. I have only one guy, who comes early in the morning to bake the croissants. But it still gets late most days because of the long proofing time.

I read somewhere that it's possible to freeze croissants AFTER proofing them, that way, you can pull them out of the freezer and be ready to bake in 15 mins once they're at Room temp.

 

Et480hawn's picture

Why does this happen? (Photo inside)

November 10, 2019 - 1:54pm -- Et480hawn
Forums: 

Hello, 

I've been attempting sourdough for awhile now and my results are pretty much always terrible! I'll bake bread using instant yeast and have fine results but sourdough just never seems to work for me. I've tried stretch and fols, and slap and fold. High hydration and moderate. This one was following the classic 3-2-1 ratio. I'm getting disheartened, it's frustrating and through all of my searches online I can never find an adequate solution. Almost every single loaf has a dense crumb with big pockets in it. Please offer some guidance!

 

Thanks in advance!

tortie-tabby's picture
tortie-tabby

Hi, I've been making baguettes every weekend. This is my fifth attempt, I made a blog post about my last one as well. I finally made one loaf I'm happy with. I took some advice I got from Alan and Dan and handled the dough more gently, let the dough autolyse before kneading, portioned the dough out before the cold ferment, and baked at 470 ˚F. I also watched some of their videos and kneaded the dough (this time 72% hydration) with 200 french folds.

I still didn't get enough oven spring for 2/3 baguettes. I think the main culprits might be 1. underdeveloped gluten, 2. over-handling the dough during shaping (I just can't seem to roll the dough out long enough without squishing it), 3. shallow scoring, and maybe 4. under-proving? Do you agree that these are my main problems? I'd love some feedback on how I can improve.

I'm not having my old problem of the loaves bursting at the seams or the sides, so at least there's progress on that front.

 

Photos

Finally one good baguette!

Cross section of one of the flatter loaves, crumb is close-textured but the crust was light.

Baguette on the top is the one that rose the most beautifully in the oven. It looks pillowier than the rest here, probably because I shaped it first and let it rest the longest. You can also see that it's the shortest loaf, that's because I didn't roll it/squish it as much as the others.

 

Ingredients

I've basically been modifying the KAF classic baguette recipe, at this point its only vaguely like the original. I've been sticking to this recipe just because I don't have a miligram scale for yeast and repeating and modifying one recipe is a good way for me to keep track of what changes I'm making.

Poolish

    113 g cool water
    1/16 tsp SAF instant yeast
    120 g KAF AP flour

Dough

    All of the starter
    1 1/2 tsp SAF instant yeast
    274 g lukewarm water (for 72% hydration)
    418 g KAF AP flour
    1 1/2 tsp salt

 

Steps

  1. Mix everything to make the poolish, cover and rest at room temperature for 14 hrs.
  2. Add all the other ingredients except for salt into the starter and mixing until incorporated, then autolyse for 20 mins.
  3. Incorporate the salt and make 200 french folds.
  4. Place dough into a large bowl and S&F every 30 mins for 90 mins, a total of 3 rounds.
  5. Portion dough into 3 equal parts (roughly 300 g* each), shape lightly and place seam-side down into container. (*edited from 100 g, thanks Alan)
  6. Cold ferment in refrigerator for 24 hrs.
  7. Remove dough from fridge, make one gentle letter fold and let rest, covered, on counter for 30 mins.
  8. Preheat oven to 470 ˚F (regular bake, not convection) with a cast-iron pan in the bottom rack.
  9. Shape the dough by doing one letter fold and then one final seal where you bring the edge of the dough to the countertop. Roll out gently to prevent de-gassing.
  10. Rest, covered, on floured couche for 45 minutes.
  11. Boil 2 cups of water and transfer all three loaves to a well-floured peel.
  12. Score the loaves (see image) and load into oven, close oven door.
  13. Pour boiled water into cast iron pan and spray the loaves and oven walls generously with water.
  14. Close oven and bake for 10 minutes.
  15. Remove steam, set oven to 450 ˚F at convection and bake for another 14 minutes.
  16. Remove from oven immediately and let cool.

 

Utah Dough_Ball's picture

My First Loaf... Tips? (Pic Heavy!)

November 10, 2019 - 7:29am -- Utah Dough_Ball
Forums: 

Stumbled across a bread making video on YouTube a few weeks ago and could not stop watching them! Bought a book, (Bonnie Ohara's) and decided to try my hand at it yesterday... Used a video/recipe by Chef Billy Parisi that can be found here: https://youtu.be/FW3ZcuxxEhw

Here's how it went...

(I live in the beautiful mountain valley of Heber, Utah. Elevation is around 5,600 feet and my kitchen temp was around 68 degrees F)

Got out some of my new "toys".

MadhanGomes's picture

What are your favorite freezable treats for Christmas boxes?

November 10, 2019 - 12:45am -- MadhanGomes
Forums: 

I am starting prep to begin making the elements of my Christmas Treat boxes. I did them last year for the firs 192.168.1.254t time with some different cookies, truffles, and fudges. I want to start baking things earlier this year, so I am looking for the most delicious and freezer friendly treats. 10.0.0.0.1

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