November 11, 2018 - 12:14pm
More adventures in croissanting
So it really bugs me that I can get ok crumb on croissants but not (as Roman Moroni would say), fargin excellent crumb. One TFLer recently posted 'attempt number 4' or something crazy and posted the incredible crumb ever. What up with that man ! Looking at his recipe I noticed a lower hydration and thought I would give it a go today. As a result I turned out really nice shapes - every last one had 7 steps and weighed out between 90-100g - gee, that never happens - I usually get wild swings in weights coz wetter dough is harder to consistently laminate to uniform thickness. So all going well but still a bit underwhelmed by crumb. Oh well, the quest continues ... Some snaps for all y'all croissanteurs -