I find making croissants an excellent activity for an otherwise-idle Sunday afternoon, so here's how today's batch shaped up. As I mentioned up in post #4, the recipe I like is from The French Market (Joanne Harris and Fran Warde).
At first the dough is very fluffy and you think there's no way it's ever going to come together into a ball. But after half an hour in the fridge it's a bit more obliging:
First roll and fold:
Rolled again. Some butter bleeding through, but it doesn't seem to matter:
Ready to go into plastic wrap and into the fridge to meditate:
When it comes out it's risen a bit:
Repeat until you lose count (I do, pretty much every time). Final roll; the dough has become a bit smoother since the first couple of photos:
Roll to a square (well, something vaguely like a square), cut into triangles, roll and place on baking tray while the oven heats up:
Time to go into the oven. Again, note the amount of rise. The recipe says I should brush them with beaten egg at this point, but I don't like the taste and they get quite brown enough for me:
And 20 or so minutes later:
This isn't a finicky recipe. I don't stress over the number of roll/fold cycles or the time the dough sits in the fridge after each one (things like lunch sometimes get in the way). Nor to I worry that most of the little beasts inevitably seem to 'un-crescent' themselves. They may look rustic, but they taste wonderful and I think that may kinda be the point.
Into the freezer now and that's a few nice breakfasts sorted out ...
Edit: missed a bit
Edited by lesliec, 14 September 2013 - 09:46 PM.