Croissant trial #1: New flour, elevated PFF%, double guide folds, new work stream

There isn’t any phrase that may describe how glad I’m about this batch!

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

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

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

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 an alternative 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. The aim was to laminate with out giving the dough an opportunity to broaden whereas maintaining the butter pliable, avoiding butter from breaking

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, one other rolls and freezer rests, till I get 0.3 mm thickness. I formed the croissants, froze them, and use them each time I see match.

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

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

7. As an alternative of folding the dough, I minimize the lengthened dough into three (for single fold) or 4 (for guide fold), then stack them collectively. This helps calm down the dough for the subsequent rolling.

8. I did not use egg wash. As an alternative, 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 acquired reeeaaally jiggly

Verdict

I am so proud of the consequence. Yesterday I felt impressed by Michael’s publish about making true sourdough croissants, the subsequent trial shall be about true sourdough croissants, with even increased PFF%.

Regards,

Jay