There isn’t a phrase that may describe how completely satisfied I’m about this batch!
The method of this batch I derived from Wayne Gisslen’s Skilled Baking seventh Version, so I am unable to inform you the precise method, aside from tweaks that I did:
- I used this new fancy flour that resembles French’s excessive protein T45 flour, not less than on paper (the value is greater than twice my ordinary flour. Price it!)
2. As an alternative of the favored three single folds, or one single fold + one e-book fold that’s broadly utilized in France, I discovered my desire to be two e-book folds
3. I used 100% hydration, 26,67% PFF in a single day levain to extend extensibility. The present state of my bran starter is 9:4:2 bran:water:sugar. I used 0.625% starter (baker’s proportion).
4. As an alternative of resting for hours, after a lamination is completed, I froze the dough for 20 minutes, then labored the dough, one other 20 minutes relaxation, and so forth. The aim was to laminate with out giving the dough an opportunity to develop whereas holding the butter pliable, avoiding butter from breaking
In the course of the ultimate roll, if I am unable to end it in a single go (which I will not), I relaxation my dough in freezer for 20 minutes, one other rolls and freezer rests, till I get 0.3 mm thickness. I formed the croissants, froze them, and use them every time I see match.
5. I did a form of steaming, with my ordinary setup for crusty bread. The oven temperature was 180 °C decrease, 270°C higher, for half-hour. I baked them instantly on stone
6. I scale back yeast to half a teaspoon for each 500 gram flour
7. As an alternative of folding the dough, I minimize the lengthened dough into three (for single fold) or 4 (for e-book fold), then stack them collectively. This helps loosen up the dough for the following rolling.
8. I did not use egg wash. As an alternative, I glazed them with pandan infused thick easy syrup popping out of the oven (2 components sugar, 1 half water)
9. I proofed them till they obtained reeeaaally jiggly
Verdict
I am so proud of the outcome. Yesterday I felt impressed by Michael’s put up about making true sourdough croissants, the following trial can be about true sourdough croissants, with even greater PFF%.
Regards,
Jay
