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Old 05-10-2012, 04:42 PM   #1
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Could someone test this recipe for me, please?

Hi everyone,

I would like to ask you for a favor and try a croissant recipe. I want to hear more from others' oven.

Here is the ingredient list for recipe:

Dough:
  • 200g (preferably bread) flour
  • 7g fresh yeast
  • 120 ml cold milk
  • 15g sugar
  • 4g of salt (3g if you use salted butter in the dough)
  • 20g unsalted butter, at room temperature
Butter:
  • 112g cold unsalted butter
Egg wash:
  • egg
  • 1 tbsp. water
Recipes
  • Cold ingredients.
  • Mix all and knead to medium gluten development
  • No bulk fermentation, flat the dough out and chill in the fridge for 2 hours while plasticize the butter.
  • Use the English butter lock-in method, not the usual French one.
  • Perform a double fold, then chill for 1 hour.
  • Perform a single fold, then chill over night.
  • Next morning, roll the dough out and shaping.
  • Proof for 2 hours. Oven preheated at 220 degree C.
  • Bake at 200 degree C for 20 minutes.
I have worked on it for some times now with good results, but this recipe does seem unusual. Feedback and suggestions are highly appreciated.

Many thanks in advance,

Rose,

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Old 05-10-2012, 07:18 PM   #2
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Hi Rose,

I have had some thoughts of doing laminated dough for some time and I like the size of the recipe you have posted. I need to see if I can find some European style butter and would probably use 2 grams of instant yeast instead of fresh yeast, but I will try to test it.

I would appreciate a description of the English lock-in method for the butter. I know there is one that uses a square of butter and a square of dough and one that uses rectangles, but I am not familiar with their names.
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Old 05-11-2012, 06:08 AM   #3
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Hi Jim,

The english lock in is demonstrated in this video.

Thank you in advance for your help.

Rose,
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Old 05-11-2012, 11:08 AM   #4
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Ah, can somebody translate all of this for me into simple English?
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Old 05-11-2012, 12:35 PM   #5
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Quote:
Originally Posted by EvillyChic View Post
Egg wash:
  • egg
  • 1 tbsp. water
I'd like to know where to buy half an egg?
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Old 05-11-2012, 12:47 PM   #6
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
I'd like to know where to buy half an egg?
First, you have to buy half a chicken...

Actually, I prefer to make my own.
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Old 05-11-2012, 12:51 PM   #7
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
I'd like to know where to buy half an egg?
Climb a tree and rob a bird's nest. Thank you for my laugh for the day.
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Old 05-11-2012, 12:53 PM   #8
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Quote:
Originally Posted by jim262 View Post
Hi Rose,

I have had some thoughts of doing laminated dough for some time and I like the size of the recipe you have posted. I need to see if I can find some European style butter and would probably use 2 grams of instant yeast instead of fresh yeast, but I will try to test it.

I would appreciate a description of the English lock-in method for the butter. I know there is one that uses a square of butter and a square of dough and one that uses rectangles, but I am not familiar with their names.
If you consider Ireland part of Europe, most supermarkets sell it. Very rich, lower water content.
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Old 05-11-2012, 12:54 PM   #9
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Quote:
Originally Posted by Andy M. View Post
First, you have to buy half a chicken...

Actually, I prefer to make my own.
Make your own chicken or egg?
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Old 05-11-2012, 12:57 PM   #10
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Originally Posted by Sir_Loin_of_Beef View Post
I'd like to know where to buy half an egg?
break an egg into a dish, lightly whisk it, measure out half
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