September 12, 2015 - 5:31pm
Croissants and Pain Chocolat
Aloha Bakers, man is it hard to book fold laminated dough and butter in 100% humidity. I thought I would share a batch of croissants and chocolate bread I just made.
I got 63 pastries from a 5lb bag of Bobs Red Mill whole wheat Pastry Flour. The shaping was hard but i got better on the second batch. Its so hot and muggy right now on the island of Kauai that I have about 5 minutes from taking dough out of the fridge to buttery slabs of laminate all over the counter. While the shapes aren't great, it was really fun to do and they tasted pretty good. :) Looking forward to any tips and tricks if anyone has something in mind.