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”

Bi-Color Croissants – 1st Attempt

Thought I’d try making bi-color croissants. I saw this recipe and method from @booksforchefsofficial book “All About Croissants”. This recipe / method is yeast-based, not sourdough. it is also something that looked like it could be completed in a day. Let them prove about 2 hours and change. The yeasts dough proved faster (apparently) thanContinue reading “Bi-Color Croissants – 1st Attempt”

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”

New Dough Sheeter!

I’m excited! Going to be upping my croissant lamination game. I received my new Kneader Official table dough sheeter from Japan yesterday! Here’s my unboxing… I was a bit disappointed in UPS’s handling of my package. The hole in the packaging went all the way thru and caused a small scratch on the cover. MinorContinue reading “New Dough Sheeter!”

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”