Over the past weeks months I've made around 10 to 20 batches of croissants. I started out using a recipe based provided by Weekend Bakery and have since then made slight alterations. These alterations are in the way I make the butter block, use my oven (both baking time and temperature), as well as using 2% less liquid in the dough. I'm still not entirely satisfied with the end product so I'm hoping you can help me improve. I think my croissants are well-proofed since they are quite jiggly when going in the oven and do not leak any butter during baking.While the croissants are beautiful and taste great in my opinion, I'm not yet satisfied with their crumb structure. I've experimented using different flours and have created a slightly more open crumb in the past using a different flour.For my batch this weekend I'll go back to that flour. Another thing I want to try is to roll out the dough between turns slightly less thin. I'm right at 3mm at the moment but fear that I'm losing out on butter layers by going too thin in places.CrustCrumb via /r/Breadit https://ift.tt/2yQ1K9Q
No comments:
Post a Comment