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  #11  
Old 02-04-2013, 09:19 AM
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Location: Athens, WI
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Default Re: Croissants

Hey Faith,

Very nice! What temp did you bake those at?

~Aaron
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  #12  
Old 02-04-2013, 03:10 PM
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Default Re: Croissants

390F ish. Perfect for working on the declining temp after sourdoughs.
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  #13  
Old 02-04-2013, 03:17 PM
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Default Re: Croissants

Quote:
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  
Old 02-04-2013, 03:25 PM
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Default 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  
Old 02-05-2013, 07:30 AM
Il Pizzaiolo
 
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Default Re: Croissants

Those are simply amazing Faith! The prettiest croissant I have EVER seen. Seriously gorgeous bake and technique!
Jay
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  #16  
Old 02-05-2013, 06:06 PM
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Default Re: Croissants

Gee, (blushing) Jay

Those words coming from someone that I respect and admire for your knowledge an ability with breads, Thank you.

We missed you, you disappeared off the radar screen for a while. I figured you were off on a trip. Argentina??? Hope you had a great time.

Faith
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  #17  
Old 02-05-2013, 08:14 PM
Il Pizzaiolo
 
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Default Re: Croissants

One of the most amazing fishing trips of my charmed life. (Highlights: Howler monkeys, toucans, watching a 15 pound fish (in a river) on my line be eaten by a 40+ pound fish, and catching a 20 pound sea run brown trout). A truly amazing two weeks of fish, wine, food, and no amazing bread like your croissants! Those photographs are stunning! Kudos galore!

Bravo!
JaY
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  #18  
Old 02-24-2013, 01:19 AM
WJW WJW is offline
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Default Re: Croissants

Oh my gosh.

Those things look unbelievable.
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  #19  
Old 04-13-2013, 03:13 PM
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Default Re: Croissants

Any hint at a recipe? Wow my mouth is watering so much it is embarrassing! LOL I'm drooling more than my Black Lab
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  #20  
Old 04-13-2013, 04:04 PM
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Default Re: Croissants

Sure Aegis, This is from Suas's Advanced Bread and Pastry.

Just dragging this out of my spread sheet so I hope it's okay. He called for Osmotolerant Instant Yeast and I don't have that so I converted it to Active dry.

Can't get the #'s separated from the spread sheet. You will see ingredient then amount in grams as ###.### then the bakers percentage.

Croissant Dough / no preferments
Bread and pastry (Suas Page # 331

Number of 2 pound dough 1




Bread Flour 499.660 100.0%
Water 191.359 38.3%
Milk 113.398 22.7%
Sugar 63.786 12.8%
Salt 10.631 2.1%
Active Dry Yeast 11.516 2.3%
Malt 2.500 0.5%
Butter 21.262 4.3%
Total Yield 914.113

Butter for roll-in 226.796 24.8%

2.02 pounds



Mixing
Add all the ingredients to the mixing bowl.
Mix on first speed for 4 to 5 minutes and about 5 minutes on second speed
Desired dough temperature: 72F to 77F

Bulk Fermentation
45 minutes to 1 hour

Retard
Retard for 8 to 15 hours at 40F

Lamination
Three single folds.
Rest 30 minutes between folds.

Dividing and Shaping
Assorted shapes

Final Fermentation
1-1/2 to 2 hours at 78F (65% Relative Humidity)

Baking
Egg wash
With steam (2 seconds) 385F
13 to 15 Minutes

Last edited by Faith In Virginia; 04-13-2013 at 04:13 PM.
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