RECIPE 100% sourdough pan au chocolat
Thought Id put this here for anyone interested, if you give it a go, please let me know how it went :)
Our leaven that we use for all out products is the same; 128g whole rye flour, 128 white spelt, 400g water.
Sourdough Croissants;
745g white flour (we use bakers flour with around 12%, but it might be better to use less strong if you like)
305g leaven (we use our leaven at pre-peak directly from the fridge, young/fresh leaven is best as its less sour)
167g cold milk
158g cold water
53g unsalted butter
45g sugar (we use a mild brown but white would do)
12g salt
Incorporate all ingredients, work til smooth (dont over work as it gets too strong) Wrap well with multiple layers of glad wrap (weve had a couple explode in the fridge), put in the fridge over night. Laminate the next morning with 400g unsalted butter (cultured butter has more flavour) Im assuming you know how to laminate ,if you dont I can give you details :) I do an envelope fold for the lock in and make sure the butter goes right to the edge. Then another envelope, and then a full book fold.
I roll it out about 7mm or so and cut 9 x 14cm, pipe very stiff ganache (if its too soft itll all melt out) put candied pecans with it and fold like traditional pain au chocolate - with the 2 fillings twice. I bake @ 210C for about 17 - 18mins with steam, vented @ 10mins.
Would this dough be suitable for making chaussons aux pommes? I'm looking for a recipe and description of technique for making traditional French chaussons aux pommes, not American apple turnovers. Any suggestions would be most welcome. Thanks!
Not sure, Ive never made them. Its a croissant dough, try it :)
My usual croissant dough (made with organic dried yeast) takes some 3 hours from the final cutting/shaping until it's ready for the oven - curious about this one..
I do use the callebaut chocolate sticks though - never thought about using a ganache... Not sure, but if it works... :)
-Gordon
Yeh somehow I did ganache, I think I was imagining the final eating part, where the chocolate oozes all creamy into your mouth, just dont add too much cream coz it oozes onto the tray during baking !
About 3 - 4 hrs sounds right depending on temps, just be careful to not get too enthusiastic with warm proofing because the butter all melts and goes greasy, you want it relatively cool when it goes in... give it a whirl :)
Hello, I have tried few recipes with sourdough and none given me the open honeycomb crumb. I see the hydration of the starter is higher than 100%..is this correct or a typo? also for the final proof, the last sourdough ones I made I proofed for 9 hours and they were under-proofed...I ask cause I read your answer above as they tI should appreciate your advice thanks in advance
this was my first ever attempt at lamination and these came out more beautiful and delicious than I ever hoped. It made a dozen, generous sized pains. I used Central Milling organic AP. I needed 25 mins at 410F; I think I would go 25 at 425 next time. Thanks!!