Croissant trial #1: New flour, elevated PFF%, double e-book folds, new work move

There isn’t a phrase that may describe how completely satisfied I’m about this batch!

The components of this batch I derived from Wayne Gisslen’s Skilled Baking seventh Version, so I can not let you know the precise components, apart from tweaks that I did:

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

2. As an alternative of the favored three single folds, or one single fold + one e-book fold that’s broadly utilized in France, I discovered my choice to be two e-book 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 proportion). 

4. As an alternative of resting for hours, after a lamination is finished, I froze the dough for 20 minutes, then labored the dough, one other 20 minutes relaxation, and so forth. The purpose was to laminate with out giving the dough an opportunity to increase whereas protecting the butter pliable, avoiding butter from breaking

In the course of the remaining roll, if I can not 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 at any time when I see match.

5. I did a form 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 instantly on stone

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

7. As an alternative of folding the dough, I lower the lengthened dough into three (for single fold) or 4 (for e-book fold), then stack them collectively. This helps chill out 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 obtained reeeaaally jiggly

Verdict

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

Regards,

Jay