Skip to main content

The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Main menu

  • Home
  • Forum
  • Lessons
  • Handbook
  • Videos
  • Books
  • Recipes
  • FAQs
  • Blogs

Search form

You are here

Home » Blogs » txfarmer's blog

Sesame Croissant with Sourdough Starter - the balancing act

April 27, 2012 - 9:33pm
txfarmer's picture
txfarmer

Sesame Croissant with Sourdough Starter - the balancing act

Sending this toYeastspotting.
Click here for my blog index.

Laminated dough is all about balancing: can't be so weak that it doesn't have enough strength to lift in the oven to create honeycomb crumb, yet at the same time, it can't be so strong that it's impossible to roll out without butter leakage; it can't be so wet that layers are smeared/stick together, yet if it's too dry, it will take a lot of pressing to roll out, butter layers will easily smeared into dough layers. In this case, I wanted to add black sesame (one of my favorite baking ingredients) into croissants (one of my favorite breads). The first time, I started out with my usual croissant recipe without changing anything -- too dry. The 2nd time, I added more water -- too wet. The third time was a charm, it was just right. Dough and butter went smoothly together during rolling and folding, and final breads had great open crumb with even honeycomb holes.

Sesame Croissant with Sourdough Starter(Adapted from ABAP)
Note: for details and tips on making croissants, please see this post & this post.
Note: this recipe makes about 12 large danishes.

-levain
starter (100%), 35g
water, 59g
bread flour, 105g

1. mix and leave at room temp for 12 hours.

-final dough
bread flour, 422g
water, 122g
milk, 128g
sugar, 68g
salt, 10g
instant yeast, 7g
butter, 21g, softened
black sesame, 75g
levain, all
roll-in butter, 287g

1. Mix everything but the rolling butter, knead until medium gluten developement. Then follow the steps here.

Black sesames are REALLY fragrant in baked goods, combined with butter, these croissants are to die for.

I have received many questions regarding croissants - how much liquid in the dough, egg or no egg, what flour, how much butter ... In fact, I don't think the exact ingredients and ratios are important. What's important is that the resulting dough is of the "right" consistency -- i.e. the same consistency of the butter block, so that they can be rolled out evenly together. In my poolish croissant blog post, I have written about all the lessons I have learned. The key to successful croissants are not some magic ingredients, or magic ratios, it's about making the right decisions about how much to knead, how wet/dry the dough is, so that it can be rolled out without butter leakage, yet at the same time, has enough "lift"/"strength" in the end to create honeycomb holes.

Once the dough consistency is right, the rest is just science, not art. Be patient to roll out, keep everything cold, pay attention to details. Get the process down into a routine, then it can't go wrong. A lot of people ask why their croissants have tight crumb even though they have NOT noticed butter leaking while making the dough. The answer is simple -- when the dough/butter are folded into that many layers, you often can't see it even when butter layers are smeared/leaked into the dough layers. Yes, sometimes the leakage is so serious that you can literally see/feel the butter, however, more often then not, the inner butter layers are just pressed/melted into the inner dough layers without you ever noticing. The key to prevent this is: keep it cold & relax (both the dough and yourself).

 
Share
  • Facebook logo
  • Twitter logo
  • txfarmer's blog
  • Log in or register to post comments
  • Printer-friendly version

Comments

dmsnyder's picture
dmsnyder
April 27, 2012 - 10:29pm
Magnifique!

I'm in awe of your croissantes, txfarmer!

David

  • Log in or register to post comments
txfarmer's picture
txfarmer
April 28, 2012 - 12:35pm
Thanks David!

Thanks David!

  • Log in or register to post comments
Mebake's picture
Mebake
April 27, 2012 - 11:28pm
Very useful information,

Very useful information, Txfarmer. Thank you.

The croissants you've just crafted are a triumph against all odds, txfarmer.

Absolutely marvelouse. I've seen depictions on bread books that are far less appealing than your photography.

You truely inspire us all!

  • Log in or register to post comments
txfarmer's picture
txfarmer
April 28, 2012 - 12:35pm
You are always so encouraging

You are always so encouraging Mebake!

  • Log in or register to post comments
mwilson's picture
mwilson
April 28, 2012 - 3:57am
Inspirational!

Fantastic work as always txfarmer!

Michael

  • Log in or register to post comments
txfarmer's picture
txfarmer
April 28, 2012 - 12:36pm
Thanks Michael!

Thanks Michael!

  • Log in or register to post comments
lazybaker's picture
lazybaker
April 28, 2012 - 6:39am
I like how you come up with a

I like how you come up with a lot of varieties of croissants. 

  • Log in or register to post comments
txfarmer's picture
txfarmer
April 28, 2012 - 12:37pm
Thanks lazybaker. Like

Thanks lazybaker. Like baguettes, once I get the basic formula down, I like to make variations with different flour/add-ins.

  • Log in or register to post comments
varda's picture
varda
April 28, 2012 - 6:40am
The picture of that

croissant crumb is just awe inspiring.    And that's with add-ins.   Amazing.   -Varda

  • Log in or register to post comments
txfarmer's picture
txfarmer
April 28, 2012 - 12:37pm
Thanks Varda. Black sesame

Thanks Varda. Black sesame works great as a bread add-in.

  • Log in or register to post comments
proth5's picture
proth5
April 28, 2012 - 7:58am
Lovely

And I bet you will find that Seattle weather is more conducive to croissants than that Texas summer weather (I'm currently working in Seattle at a well know coffee purveyor - and it's just too rainy for me - but that's me...)

Again, lovely.

  • Log in or register to post comments
txfarmer's picture
txfarmer
April 28, 2012 - 12:38pm
You are in Seattle! The

You are in Seattle! The weather is getting dryer as it gets warmer, but I can see how constant rain would bother you if you are not used to this. Send me a private message if you are inclined to get together!

  • Log in or register to post comments
Syd's picture
Syd
April 29, 2012 - 6:41am
Well, it seems as if you have

Well, it seems as if you have mastered the balancing act. Congratulations, that crumb looks perfect.  Beautiful baking txsfarmer. :)

Best,

Syd

  • Log in or register to post comments
txfarmer's picture
txfarmer
April 29, 2012 - 8:58pm
Thanks Syd!

Thanks Syd!

  • Log in or register to post comments
amohseng's picture
amohseng
September 11, 2015 - 12:23am
This is awesome txfarmer

This is my first words in this forum. NO comments.. perfect look. I just would like to ask, did you use cold water and refrigerate over night? Thanks. 

  • Log in or register to post comments

User login

  • Create new account
  • Request new password

Navigation

  • Forums
  • Recipes
  • Recent content
  • Feed aggregator
 

Bread Books

 

txfarmer's Recent Blog Entries.

January 24, 2014 - 4:17pm
Sourdough Cronut - Hey hey hey, remember me?
February 22, 2013 - 5:54pm
Sourdough Pancakes and Cranberry Bars - Valentine's Day Baking
February 12, 2013 - 11:30am
Two ciabattas - one sourdough, one not
January 28, 2013 - 5:36pm
Purple Croissants - a hint of color
January 23, 2013 - 1:59pm
Straight Method Baguette - a good starter baguette to practice on
January 16, 2013 - 12:48pm
Sourdough Pumpkin Rye Rolls -- and other holiday treats
December 24, 2012 - 3:04pm
Traditional Sourdough Pandoro - Merry X'mas!
December 19, 2012 - 4:13pm
Pumpkin Laminated Sandwich Loaf - and other holiday goodies
December 17, 2012 - 2:29pm
Sourdough Panettone 2012 - Iginio Massari's Recipe
December 11, 2012 - 5:13pm
Pumpkin Croissant - with two kinds of fillings

more...

Also on TFL

Tartine Olive Walnut Bread
Saccharified Polenta Sourdough
Viennese Potato (and Raisins) Bread
Bread Magic
Naturally leavened panettone

Follow The Fresh Loaf on:

Facebook Twitter Tumblr This site (RSS)
 
HOME | ABOUT/PRIVACY | MY ACCOUNT / LOGIN | FORUM | LESSONS | ACTIVITY TRACKER

All original site content copyright 2023 The Fresh Loaf unless stated otherwise. Content posted by community members is their own. The Fresh Loaf is not responsible for community member content. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This site is powered by Drupal.