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Croissants - Forno Bravo Forum: The Wood-Fired Oven Community

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Croissants

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  • Croissants

    Just wanted to show a good bake from my WFO yesterday.
    Attached Files

  • #2
    Re: Croissants

    Wow, very nice. One day I would like to tackle croissants. I tried them once, they didn't turn out so well.

    Are yours sourdough?

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    • #3
      Re: Croissants

      Soo nice!

      Chris

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      • #4
        Re: Croissants

        No these are not sourdough. This is just a basic dough. This comes from the book Advanced Bread and Pastry by Suas. He has other formulas some with preferments and I think a sourdough. I plan to just take them in order and give them all a try. This batch had 8# of dough and 2# of butter. So today I'm the croissant fairy giving them away to friends and family.

        Comment


        • #5
          Re: Croissants

          Originally posted by Faith In Virginia View Post
          So today I'm the croissant fairy giving them away to friends and family.
          I wish I lived a little closer I would love to try one of those.

          Chip
          Chip

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          • #6
            Re: Croissants

            Faith,

            Those croissants remind me of a little bakery I would frequent in Montmare, Paris, France everymorning. Nicely done.

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            • #7
              Re: Croissants

              Nice! I like the inner structure of the croissants.
              Live life like you're dying....without going bankrupt

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              • #8
                Re: Croissants

                Thanks everyone for the nice complements. This is by far my best set of croissants. There seams to be many different ways to do them with many different formulas. So once this set has been "dispatched" I'm looking forward to playing with some of the others that I have my eye on.

                Thanks again, Faith

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                • #9
                  Re: Croissants

                  Great product. Have you ever attempted pretzels ?

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                  • #10
                    Re: Croissants

                    Pretzels have been on my to-do-list apparently for a long time. I just noticed I bought Sodium Hydroxide - Food NAOH-8-FOOD_GRADE for pretzels last April.

                    Where does the time go? Looks like Pretzels just got bumped up on that list.

                    Comment


                    • #11
                      Re: Croissants

                      Hey Faith,

                      Very nice! What temp did you bake those at?

                      ~Aaron

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                      • #12
                        Re: Croissants

                        390F ish. Perfect for working on the declining temp after sourdoughs.

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                        • #13
                          Re: Croissants

                          Originally posted by Faith In Virginia View Post
                          390F ish. Perfect for working on the declining temp after sourdoughs.
                          Thanks. I forgot to ask if you put the directly on the hearth, or if you used a pan.

                          ~Aaron

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                          • #14
                            Re: Croissants

                            Aaron, No I used a sheet pan with parchment paper. When the croissants are fully proofed they kind of jiggle as if the were made of jello. So best to leave on the pan.

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                            • #15
                              Re: Croissants

                              Those are simply amazing Faith! The prettiest croissant I have EVER seen. Seriously gorgeous bake and technique!
                              Jay

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