jpmcgrew said:
Today 03:52 PM
jpmcgrew
Make sure your butter is cut in small dice size chunks and make sure its ice cold.The next day roll out your dough add the butter and roll it out.
I know if there are a million and one bakers, there are a million and one techniques and each on is the best.
Howerver I will put in my two cents anyway, for what it is worth.
I use to roll my butter out on plastic wrap and put it in the fridge while I prepared my dough. With this technique the butter is in one rectangular, fairly thin, slab. I would let my dough rise for ½ an hour, then roll it out large enough to accommodate the now hardened butter. This of course would depend on the size of the batch.
Example of my origianl recipe:
One variation of
Croissant français
500g Farine (fort) - This could be bread or all purpose flour
10g selt - Salt at 2% of the flour weight
20g Levure - yeast at 4% of the flour weitht
60g Sucre - sugar
330g lait - We also weighed our liquids - I don't usually at home however, it isn't as critical, I find. But having said that it is very efficient.
250g beurre - I believe that is about ½ lb of butter, just a little over.
Then just follow the procedures that you saw in urmaniac13's post.
jpmcgrew said:
Some people will chill dough between each roll out.
I didn't always have the luxury to chill my dough between every tour (turn), so I would go like mercury to get two tour in one.
jpmcgrew said:
Today 03:37 PM
jpmcgrew
If you are using the kind of yeast you add diectly to flour like SAF Yeast you should not warm it up and you add cold water that yeast is designed that way.I worked in a bakery where that was the only kind of yeast we used.
Ok, I don't know much about this type of yeast. It sounds very good. We used to use cake yeast 2% of the flour by weight except for croissant I use 4% - always by weight. I don't really know what that works out to by valume? I think it can very vastly however.
With the powdered yeast I us 1% for most bread recipies and 2% for croissant, and I use standard messuring spoons.
Just a little aside: You can use the same dough to make Chocolatine: You just cut your dough in squares and roll them up with lots of chocolate chips inside... Ummm! Yummie!
God bless and Have fun baking...