Posted 14 March 2007 - 06:35 PM
I apologize if there is already a post on this topic...Found 5 other bloggers that did a huge cross post on this croissants. Theirs came out fabulous. Mine, not so much. Anyhow...
I have been working with the Tartine recipe. I love the flavor the best. Probably from the preferment. My ideal croissant should be bubbly looking and extremely flaky, dark on the outside, tender and delicate on the inside. Flavor should be not too sweet, but nice and robust with a yeasty aroma. Instead, I've been getting greasy, sometimes too shiny flat but well flavored puckeys.
Here's the recipe:
6 oz nonfat milk
1T active dry yeast
6.25 oz apf
Dissolve yeast into milk. blend with flour. Let sit overnite.
1T+1tsp active dry yeast
14 oz whole milk
28 oz apf
2.5 oz sugar
1T melted butter
Sprinkle yeast over preferment until blended. Add 1/2 of milk and blend until incorporated. Add dry ingredients and mix with dough hook until mass comes together into loose dough, about 3 minutes. Let rest for 20 mins. Resume mixing for 4 mins until dough is smooth and elastic. Add milk if dough gets too firm. let dough rest in cool place until rises by 1/2. punch down and roll into rectangle 2" thick. Let rest in refrigerator for 4-6 hours.
22 oz, cool, but pliable
Remove butter from fridge 1 hour before laminating and beat with paddle until smooth and pliable (do not whip). Chill for 1 hour before laminating.
Roll dough to 28x12. Spread butter over 2/3 of dough. Fold into thirds. (first single fold)
Rotate dough and roll out again 28x12, Fold into thirds (second single fold). Let rest 2 hours.
Roll out again 28x12 and do the third single fold. Let rest in freezer 1 hour. Transfer dough to fridge in evening and form croissants in the am.
To form croissants, roll to 32x12. cut into triangles 4x12. Starting from wide end, roll base to tip, tucking in pointed end so the croissant will stand tall. Proof for 2-3 hours in area with high humidity (75degrees). For example, home oven, turned off with a pan of steaming water at the bottom. Refresh the water half way.
Now for my notes...
1. preferment is pretty easy to master. I'm thinking though...wonder if it's possible to try the preferment technique with another recipe?
2. dough. seems like my dough is too shaggy after only 4 minutes, so I've tried both stopping early (resulting in the dough tearing during rollout) and stopping later (resulting in the dough being too elastic and tough).
3. beurrage. seems difficult to smear the butter over the dough. perhaps it got too cold? last time I incorporated the butter using the butter envelope method, but then I think it got too soft when I did the folds. My most recent attempt, again with the envelope, I think the butter was too cold again. Also in this last attempt, I incorporated 2T flour into the butter...hopefully that will hold back some of the greasiness.
4. laminating madness. Should I expect the dough to feel smooth in the end, or should there be little lumps of butter in the dough? Even though it's lumpy, I'm seeing layers in the raw dough, but not so much when the croissants are baked off. I think I have to be careful when laminating that the dough and the butter are at the same temp. Also, it seems weird that the resting times are more than 1 hour, so perhaps the dough is getting too cold and the butter breaks up during the folds. Should I let it sit out for 30 mins before rollout, or maybe I should only let chill in the fridge 30mins? I know temperature is important, so when I move this into mini-mass production, I'll have to have a system for temperature control in place.
5. proofing. The 2 hour proofing time seems really long. First time, the proofing area was too hot so the croissants melted on the bottom. Thereafter, I got the temperature right, but the croissants seemed over-proofed after only 1 hour. Maybe this will get better if I get a proofer?
6. baking. is it normal for a bunch of butter to leak out when baking. I mean like pools of butter make the croissants seem like they're almost being fried. Recipe calls for 425, but I'm using convection so I do 400.
Thanks in advance for any help and advice.