Trying Different Dough

As you may be aware, I’m on a quest to perfect sourdough bread, croissants et al. I know I’ll never “arrive”… it’s a journey; however, I’d like to get closer.

What has continued to vex me is my crumb honeycomb. For the life of me I can’t seem to replicate so me of the beautiful cross-sections I see from others.

To be honest, I don’t know how many layers they have in their lamination (at least for most).

I saw a post recently where someone had changed their flour. From what they described it sounded like they got much better lamination.

I thought “Why not give that a try?”

First step: Buy new flour. They’d recommended Antimo Caputo Pizzeria Flour (TIPO 00). I found it on Amazon here.

Antimo Caputo Tipo 00

The dough was a pleasure to roll out. I actually thought it the best feeling dough I’d ever laminated. Now that may be due to my getting better at working with my butter.

Rolling out the dough

I felt pretty good about how the dough responded and cut out the croissants. I have very little waste since I take the cutting on the ends and roll another scrap piece. The scrap normally gets glazed with apricot jam once baked. Note: these NEVER last to be fully cooled!

Rolled out croissants with scrap pastry

I proved for about 6 hours. I noticed a bit more micro-tearing on the tops.

I baked like normal after egg-washing and they came out really good!

Sourdough Croissants baked and cooling

I cut a cross-section and honestly didn’t see much of a difference between this variant and my previous attempts with another brand of flour. That said, if don’t have much to f a sample size so I’ll withhold judgment until I’ve cut more (and made some more batches with this flour).

Crosscut showing lamination.

And so my journey continues…

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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