Could someone test this recipe for me, please?

[EvillyChic]

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:

• ½ 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,

 

[jim262]

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.

 

[EvillyChic]

Hi Jim,

The english lock in is demonstrated in this video. English lock in - YouTube

Thank you in advance for your help.

Rose,

 

[CharlieD]

Ah, can somebody translate all of this for me into simple English?

 

[Sir_Loin_of_Beef]

Egg wash:

• ½ egg
• 1 tbsp. water

I'd like to know where to buy half an egg?

 

[Andy M.]

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.

 

[Addie]

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.

 

[Addie]

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.

 

[Addie]

First, you have to buy half a chicken...

Actually, I prefer to make my own.

Make your own chicken or egg?

 

[LPBeier]

I'd like to know where to buy half an egg?

break an egg into a dish, lightly whisk it, measure out half

 

[Bacardi1]

Sorry - asking way too much of a non-baker like me LPBeier - lol!!

 

[VegLover]

Hi Rose,

I will give this a try in the next few days. I usually make Julia Child's version; however, for some reason they will never rise for me, unless I make mini croissants. I'll give your version a go and see if your croissants co-operate!

Christy

 

[EvillyChic]

Hi Veg Lover,

Thank you. Hope to hear more from your kitchen soon.

Rose,