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  #31  
Old 04-21-2013, 05:58 PM
Faith In Virginia's Avatar
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Default Re: Croissants

Yup... Looks like my first attempts. Even the bad ones eat great!

First off I would bake a bit longer to a darker brown crust. I think you are correct that your butter got to soft. If your having to work hard to roll and it's taking some time don't be afraid to put it back in the fridge. Butter temp is so critical.

As you now know they are not that difficult so practice, practice, practice and you will get the croissant of your dreams.

Nice job
Faith
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  #32  
Old 04-26-2013, 06:32 PM
Il Pizzaiolo
 
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Location: San Antonio
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Default Re: Croissants

Hi Aegis!

Just suffer through the learning stages. Yes, they aren't "right" but as Faith suggests, they taste good and eat great. And with proper experimentation you will both get there and be fatter!

Bake on!
Jay
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  #33  
Old 04-27-2013, 04:35 AM
Aegis's Avatar
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Default Re: Croissants

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Originally Posted by Faith In Virginia View Post
Yup... Looks like my first attempts. Even the bad ones eat great!

First off I would bake a bit longer to a darker brown crust. I think you are correct that your butter got to soft. If your having to work hard to roll and it's taking some time don't be afraid to put it back in the fridge. Butter temp is so critical.

As you now know they are not that difficult so practice, practice, practice and you will get the croissant of your dreams.

Nice job
Faith
Hi Faith,
You are right on they eat great. lol My wife wanted them lighter, but I convinced her they were supposed to be darker. I think I failed to keep the butter cold enough to retain its layer in the dough and it just wound up combining with the dough. They were still buttery but I lost the layering and flaking that I was trying to achieve.
Yard work and other chores are taking over this weekend but I will make another attempt next weekend.
Thanks for the great input!
John
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  #34  
Old 04-27-2013, 04:38 AM
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Default Re: Croissants

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Originally Posted by texassourdough View Post
Hi Aegis!

Just suffer through the learning stages. Yes, they aren't "right" but as Faith suggests, they taste good and eat great. And with proper experimentation you will both get there and be fatter!

Bake on!
Jay
Hi Jay,
The only suffering I am doing is gaining weight! LOL
Thanks for the encouragement, I have read and learned many things from both you and Faith in the world of bread!
Again
Thanks
John
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  #35  
Old 04-27-2013, 10:50 AM
Il Pizzaiolo
 
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Location: San Antonio
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Default Re: Croissants

Hi John!

These emails brought some big grins! Yes, we breadmakers suffer enormously from growth in our gravitational attraction! But...great bread and gravity enhancement seem to go together!

Bake On!
Jay

PS: I think you are on target on your assessment re butter but....??? I have NEVER done croissants so????
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