Hello Bakers,
Croissant dough is 62% hydration. On Saturday’s show I demoed a small batch croissant dough that we are are turning into delicious croissants for Valentine’s Day breakfast - the way I am setting this up is by having you proof the croissants overnight in the refrigerator then egg wash and bake the next morning.
For this week were are making the dough and it’s a fast business. Not time in between turns unless you feel the dough warm up. I was able to complete all three turns right in front of all of you on Saturday. Here is the link to the show: Saturday's Show The point of this exercise is one to experience a 62% hydrated dough - the pizza from last week was 65% so this will feel a little different. We are also going to laminate and freeze the dough. Next week will shape it for Valentine’s day.
Ok get ready - this won’t take long - if you want a long croissant making demo with lots of explanation please check out my Craftsy class: Classic Croissants, Modern Techniques - here is the link: Craftsy Croissant Class
Enough talk - here is the recipe. Please message me with questions and I would love to see photos of your dough as well.
Happy Baking!
Colette
Equipment:
Equipment: Scale, stand mixer, dough hook or large bowl and bowl scraper, 1 quart size zip-top bag or parchment paper, rolling pin, dry brush, ruler, plastic wrap, gallon size ziploc bag for freezing.
Ingredients:
175g milk - can be whole, 2%, plant based or water and dry milk powder can be used (175g of water to 12g non fat milk powder) (75- 80 degrees)
5g yeast - instant preferable but active dry will work - use 7g if using active dry10 oz. (283g) all-purpose flour, unbleached (100%)
22g sugar
14g unsalted butter softened
7g salt
Butter block 198g (7 ounces) unsalted butter
Small Batch Croissant MEP
In the bowl of the stand mix, combine the milk and yeast - let sit 5 minutes.
Add the flour, sugar, butter and salt.
Mix on speed 2 for 2 minutes or until the dough clears the side of the bowl and becomes a cohesive mass.
Reduce the speed to low and let mix 1 minute. Total mixing time for croissant dough is 3 minutes as we continue to develop gluten as we roll and fold our dough (laminate).
Place the dough in a buttered bowl, cover with plastic wrap and let sit at room temperature for 60 minutes. In the meanwhile, make and refrigerate the butter block.
Butter Block
Cut each stick of butter - it should be right out of the refrigerator into thirds lengthwise, place in ziploc bag, side by side into 2 rows and then gently tap and roll to fill the bag. Leave about an inch at the top free and do not seal the bag until the butter block is formed. Refrigerate.
After the dough has sat for an hour, refrigerate for 2 hours. Then begin shaping. Remove butter block from refrigerator. The butter block is the correct temperature for laminating when you can roll it on the edge of the counter and it does not crack.
Roll the dough out into a rectangle that is 2x as long and the same width as the butter.
fold the unbuttered side over the buttered side - the butter layer should be visible around the edge. Give the dough a 1/4 turn roll out to 8” tall by about 15” long - it should be 1/4” thick and fold into thirds. Repeat the process 2x more times. If the dough warms up and the butter feels like it is softening - then chill the dough for 25 minutes and then roll out again.
Once all three turns are completed, wrap the dough in plastic wrap, slip it into a Ziploc bag, label and date and freeze until next week.
The dough and the butter block - ready to roll