This past Thanksgiving weekend, I had a batch of leftover yeast croissant dough in my freezer. Defrosting it, I split it in half. On the first batch, I slept through the bake. The croissants came out with a cakey crumb, no distinct layers, but were crisp and...
No better time than autumn to try out another sourdough version of croissants! What began on a Sunday with making detrempe, it sat overnight for a cold ferment, then led to folding layers the following morning with butter on Monday just before work. Later that evening...
For a long time in proofing croissants, I've used levain rather then adding commercial yeast. Call it purity or foolishness, I call it a challenge. If you don't remember, here's proof of the batch that blew open the doors to my fermentation nirvana....
Failed sourdough croissant efforts have thrown my Viennoisserie prowess back to the drawing board. I made up a batch of hybrid dough,(yeast and sourdough) with 30% durum semolina.The dough sat 15 hours in a refridgerated bulk ferment, a method I got from...
I'm still aiming to use a grano arso flour mix to use with laminated dough (particularily croissants), but Domenico isn't convinced that French croissants are the answer. That may be due to a sort of Italian chauvanism, but there's also the question...
To perfectly laminate croissants with a dough fermented using wild yeast, that has been sort of a "Holy Grail" for me. My latest attempt, tweaked, hand rolled and cut were a huge success. Whoooohooo! Or Holy Moley! It's been a journey, and finally...
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