Croissant trial #1: New flour, elevated PFF%, double e book folds, new workflow

There is no such thing as a phrase that may describe how joyful I’m about this batch!

The formulation of this batch I derived from Wayne Gisslen’s Skilled Baking seventh Version, so I am unable to let you know the precise formulation, aside from tweaks that I did:

1. I used this new fancy flour that resembles French’s excessive protein T45 flour, at the least on paper (the worth is greater than twice my common flour. Value it!)

2. As a substitute of the favored three single folds, or one single fold + one bookfold that’s extensively utilized in France, I discovered my desire to be two bookfolds

3. I used 100% hydration, 26,67% PFF in a single day levain to extend extensibility. The present state of my bran starter is 9:4:2 bran:water:sugar. I used 0.625% starter (baker’s share). 

4. As a substitute of resting for hours, after a lamination is completed, I froze the dough for 20 minutes, then labored the dough, one other 20 minutes relaxation, and so forth. Through the remaining roll, if I am unable to end it in a single go (which I will not), I relaxation my dough in freezer for 20 minutes, till I get 0.3 mm thickness. I formed the croissants, froze them, and used them each time I see match.

5. I did a type of steaming, with my common setup for crusty bread. The oven temperature was 180 °C decrease, 270°C higher, for half-hour. I baked them immediately on stone

6. I scale back yeast to half a teaspoon for each 500 gram flour

7. As a substitute of folding the dough, I minimize the lengthened dough into three (for single fold) or 4 (for bookfold), then stack them collectively. This helps loosen up the dough for the following rolling.

8. I did not use egg wash. As a substitute, I glazed them with pandan infused thick easy syrup popping out of the oven (2 components sugar, 1 half water)

9. I proofed them till they bought reeeaaally jiggly

Verdict

I am so pleased with the end result. Yesterday I felt impressed by Michael’s put up about making true sourdough croissants, the following trial can be about true sourdough croissants, with even larger PFF%.

Regards,

Jay