Using Leftover Laminated Dough

“Heaven forbid there should ever be such things!” you cry! For the record I did too. I hated going to all this effort making laminated dough only to cut my croissants and have some scrap. Aggghhh! Total foul!! I’d think. Well, my solution of late is to roll the scrap pieces together and put themContinue reading “Using Leftover Laminated Dough”

Trying Out My New Dough Sheeter

Today I tried out my new dough sheeter from Kneader Official. I’m very pleased with my first use! I bought the Dough Sheeter to improve my lamination consistency over what I’ve been able to achieve via hand-lamination. At first glance this will accomplish it quite nicely! I will certainly get better as I use andContinue reading “Trying Out My New Dough Sheeter”

Sourdough Croissant Proving Experiment

Decided today to experiment with my proving length. A while back I had inadvertently lengthened my proving time (at that point 2 hours) to 4 hours. Those croissants weren’t “ruined” and actually caused me to intentionally prove for that length of time for batches since then. Earlier this week I saw an Instagram post byContinue reading “Sourdough Croissant Proving Experiment”

Sourdough Croissant Observations

This morning I cut into a croissant that I baked yesterday afternoon (and ate it soon afterwards!) I’ve been trying my best to see what I can do to affect the cross-section crumb to get the “honeycomb” I see mores skilled bakers attain. On this last bake I had played with my lock-in technique. AndContinue reading “Sourdough Croissant Observations”

Sourdough Croissants – Pushing the Envelope

Today I “pushed the envelope” on my final proof. To be honest, this whole batch is going to be suspect. My head wasn’t in the game due to work commitments et al. Had a really difficult time focusing. As a result I was impatient in my butter lock-in and shattered the butter. My folding/lamination wasContinue reading “Sourdough Croissants – Pushing the Envelope”

Sourdough Croissant (Inadvertent) Experiment

Well … today is an (inadvertent) sourdough croissant experiment! The variable I adjusted was proving time. Basically I forgot I had them in bags proving and got buried in client calls. Two hours later I go “Oh no!” Normally I take my croissants out of the fridge where I had left them covered in theContinue reading “Sourdough Croissant (Inadvertent) Experiment”

Sourdough Croissants

I’m working on my sourdough croissants technique. I’ve determined this is going to be a lifelong journey… For Christmas my wife gifted me Jimmy Griffin’s The Art of Lamination I’m experimenting with his lock-in and lamination technique. Another change he mentioned was allowing for the heat drop and “ice cube effect” of putting your trayContinue reading “Sourdough Croissants”

Sourdough Croissants

Well … my writing has been on a hiatus; however, my baking hasn’t been. Lots of bread, croissants and biscotti baked for family and friends. Now I’m trying to get back to experimenting and looking to see how I can leverage time and temperature as variables. From my reading I’m thinking that I may beContinue reading “Sourdough Croissants”