recipe and photos at spoontang!
detrempe
10 oz bread flour
8 oz all purpose flour
1 1/2 tsp salt
2 1/2 oz sugar
12 fl oz whole milk
1 packet active dry yeast
beurrage
10 oz cold unsalted butter
1 1/2 oz all purpose flour
1 egg, beaten with pinch of salt.
in a small saucepan heat the milk to lukewarm to the touch (100 degrees) and add yeast. stir with whisk to dissolve. set aside.
in a mixing bowl, combine remaining detrempe ingredients and stir to mix. beat the milk and yeast into the dry ingredients until fully combined. mixture should look very shaggy. cover with plastic wrap and allow to ferment and rise for 1-2 hours (if placed in a refrigerator, allow overnight). before working with the detrempe, chill for 30 minutes.
flour your work surface with the 1.5 oz and slice the butter into large 1 oz chunks (i find it's easier to work with block instead of stick butter for this and to slice instead of cube). using a wooden rolling pin (or mallet), beat the butter flat to 1/4th of an inch. by the time it's fully beaten, all or most of the flour should be incorporated.
roll out your detrempe on a lightly floured work surface into a rectangle about 12 inches by 18 inches. layer the butter pieces along the bottom 2/3rds of the dough, then fold the unbuttered top down. fold the bottom then up (like a letter). turn the letter so that the bottom is now on the right hand side.
pound the dough and roll out again into a rectangle. fold the right side in to meet the middle. fold the left side in to meet the middle. now fold like you are closing a book. this is called a double turn.
repeat double turn. wrap in plastic wrap and allow to rest in refrigerator for 4 hours or overnight. pull out onto floured work surface and give final double turn. place on a baking sheet with silpat or parchment paper. brush with egg using a silicone brush.
preheat oven to 350, bake until croissants are risen and fluffy and golden brown.
Submitted May 20, 2015 at 09:48PM by svarthjarta http://ift.tt/1HtuQGk Baking
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