tag:blogger.com,1999:blog-8463791852195661360.post7803105715560347001..comments2022-03-24T23:24:36.534+00:00Comments on A student's baking journey: The Croissant RecipeAnonymoushttp://www.blogger.com/profile/16789438008439635029noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8463791852195661360.post-86268169768151632662013-01-01T13:54:38.003+00:002013-01-01T13:54:38.003+00:00Hi Noelle! Glad to hear that you're trying out...Hi Noelle! Glad to hear that you're trying out this croissant recipe. <br /><br />1. Yes you just want to knead the dough until it comes together and just about 'rollable'. This is because you will be rolling it out 4 more times later and those will help with the gluten development. Kneading the dough too much at this stage will make it near impossible to be rolled out later unless you've got arms of steel, like that of a commercial sheeter. <br /><br />2. The numbering is just a typo. There aren't any missed steps in between. I'll get that sorted. :)<br /><br />To be honest I think it's best to spread out the croissant making process into two (or three) days. It is possible to do it in one day but do make sure you give the detrempe plenty of time to rest and also in between the turns. Rushing it means not giving the gluten enough time to rest and will make rolling out very difficult. You will risk tearing the layers that way, in which case the lamination won't be as good, i.e; less distinct layers in the end product. <br /><br />I've certainly tried doing it in a day and frankly speaking if I were to spend so much time doing the repetitive rolling and folding I might as well give it that extra bit of time of resting to make the croissants even better. <br /><br />Do let me know how it turns out!<br /><br />Meanwhile I highly recommend reading this blog for everything related to bread and croissants. They have a fantastic video on croissant making too!<br /><br />http://www.weekendbakery.com/posts/video-making-baking-classic-french-croissants/Anonymoushttps://www.blogger.com/profile/16789438008439635029noreply@blogger.comtag:blogger.com,1999:blog-8463791852195661360.post-53270873354956025912013-01-01T10:59:26.560+00:002013-01-01T10:59:26.560+00:00After reading your detailed recipe, I'm now em...After reading your detailed recipe, I'm now embarking and on New Year's Day morning, I have my dough with butter, having had its first first turn. <br /><br />You mention the problem that gluten development may bring....does that mean it is best to under knead the deptrempe, ie only knead it till the dough comes together, and not the usual 10 mins? Your numbering jumps from 2 to 5, is there something missed out?<br /><br />Haven't told hubby yet that he has to wait for several hours....in the meantime making some bread with Einkorn Flour.Stasherhttps://www.blogger.com/profile/02616094223215469144noreply@blogger.com