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.
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.
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!
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!
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).
And so my journey continues…