Adagio's Profile
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I think I need to qualify something: If you use my spreadsheet, and you put 12 for the units with 125grams as the target, you will get something less than that. Remember, during the laminating process, there is some trimming around the edges so we dont trap, what I'll call "dead dough"...that is dough without any butter layer. And during the roll out, you might choose to "square" up the final sheet to get consistency of shape which will mean more trimming. Or, if you use a Croissant cutting wheel, you will leave some dough behind! Remember...NO "patching", or mixing in the trimmed pieces with the laminated dough. Those pieces you use in the next day's batch of dough! Your final roll will be something less than 125 grams...maybe 10% less. Of course, baked, it will be another 10% less. Oh...and before anyone writes to yell at me, real "dead dough" is made with white rye and sugar syrup to make decorative pieces! The French term is Pate Morte. The "dead dough" in my formula is my term! Remember to proof the croissant fully...about 2 hours at 80F and 80RH. You should see the lamination on the sides of the dough and when proofed fully, the roll should "jiggle" if you shake the pan. Egg wash 5:1 egg to water carefully and don't puddle up the wash in the cracks or you have croissant with an omelet in between! When shaping, keep the roll tight and make sure the final tip is under the roll so it won't spring open. If you do the German style (cressent), make sure you put a slit in the small part of the triangle and pull it apart somewhat so you will have a long enough roll to shape into the cressent. Also, before rolling, streeeeeeetch the dough somewhat to make sure you have enough to get the traditional seven steps...all this while keeping the dough cold! so...tip on the bottom, pull the ends around, one tip over the other and press them together firmly. They will separate when baked and that's the goal. Happy Baking!!! RJ |
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OK...for a real educated guess...I would have to see the formula and the method. However, I would question the shaping technique and ask if you're using steam in the intitial stages of the bake. Also, at what temp are you baking? Are these pan breads or free loaves? RJ |
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are you baking with steam???? |
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The weight will depend on the size of the triangle. My triangles are about 5 inches on the short side and about 9 inches long. This will give you the traditional 7 steps to the roll. |
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Buetter needs to be PLIABLE, not soft. There is a difference. Pliability comes from beating the dough when making your butter block while it is still inside the parchment! The butter needs to be the same pliability as the dough, but COLD! |
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Fresh yeast outperforms all others. However, it is tough to get in small quantities and three weeks later, it's toast...sorry about that. Instant, (dry) is very good. In formulas that call for fresh, just use about .33 of the amount called for for fresh. Also, I like to make up the difference in water. Remember, Fresh yeast is mostly moisture. Remember to always check your hydration by "feel" and also...the all important dough temperature is a good way to keep consistency from loaf to loaf. |
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LOL... Absolutely. I admit not as much as I should!!! I'll try to fix that! Ralph |
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Hi: The more you ferment the bread, the more acidiy it will create. Slow fermentation, or retarding, in the fridge works best with sour dough formulas and one night is about the limit. It's a great way to "get up and bake", instead of "get up and make bread". Happy Baking! |
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Bienenstich/ Bee Sting Cake.... And I respectfully disagree...Italian Pastry cream has flour...not French pastry cream. |
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Croissant lamination fail... Help! Also remember: the butter must be cold, cold, cold but as pliable as the dough! Before you incorporate your butter block, while it is still in the parchment, beat it with the rolling pin to render it pliable, THEN place it in your dough! Ralph |
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Hi: This will take a few emails. If we're talking white flour, pre-ferment doughs, 76F is MORE than enough! Also, you MUST correct for temperature during the mixing phase!!! So, if you have all the parts: Flour temperature, room temperature, preferment temperature and mixer friction...here's how it goes. Flour, room, pre-ferment, water are four parts. At 76F that's 4 X 76 = 304F Example: Flour = 65F Total 304 Water = 90F This will get you to the desired dough temperature and consistency. |
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Hi: This usually works best with sour dough breads. The extra fermentation...does help the flavor. However, you have to put up with the "bubbles" on the crust. |
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Hi: Of course you can get around the Egyption or artist linen...but it's less fun! If your crust is coming out thick, I suspect either you're not using steam, or not enough! Adagio |
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Hi: 70% is a lot. Try throttling back to about 40% and see how that goes for you for taste. As far as gluten development, take your pate fermente and break it into pieces and throw it in during the incorporation phase. Mix the dough for about 2-3 minutes until it comes together, then about 4-6 minutes at medium speed...about 8 on a kitchen aid. That's enough!!!!!! Two stretch and folds will provide all the gluten you need after that! Adagio Bakery |
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Hi: You don't need fresh yeast. I do admit that it does perform better, but it only lasts about 3 weeks. So instead use INSTANT yeast at about 33% that of the fresh. It needs no pre-proofing...I don't know who started that rumor. Just throw it in with the rest of the ingredients and mix. |
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Perfect!!!!!! So...you CAN make great Croissant at home...I just knew it...LOL. Laminated dough should not intimidate...but you have to have a certain respect for the process! Now...on to Danish! |
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Make Authentic San Francisco Sourdough in Palo Alto? Most of what is said here is absolutely true. I'll bet that starters in SF or Philly won't be soooooo different that it will sooooooooo affect the outcome. If you want SF sour dough, get THEIR formula and follow THEIR rules of bulk fermentation, at what temperature and humidity (this controls lactic or acid formation) and proofing...(retarding or not). Sours do benefit from overnight retarding. The yeast: is only the beginning...then there is the type of flour, the mineral content of the water, the amount of salt...which directly affects the way the yeast acts, and the hydration which will directly affect the gluten formation,etc. So if you're baking a full sour, I think you need to start with the actual formula of the bread you like...if they will part with it! Ralph |
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Increasing the gluten is starting on the right track. Doing it my more mixing may not be, especially if you're doing it with a mixer and dough hook. On a kitchen aid mixer, about 5 minutes on 6-7 is MORE than enough. Then, develope the rest of the gluten in the bulk fermentation process!!! This way you get gluten and less chance of oxidizing the dough. I'm so happy to see you measuring your bread in grams. I'm hoping all the other steps involve weight and not volume. Try this: hit the book store...look for the book: BREAD by Jeffrey Hamelman. Then...let's talk some more! Ralph |
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Help! My French Bread is too bready! Hi: I'm going to go out on a limb here... The formula that came with your mixer is not traditional french dough. Hit the book store. go look for the book: BREAD by Jeffrey Hamelman. purchase a cheap dietary scale and a thermometer and start using weight instead of volume. Once we get a good formula for french bread...say 100% flour, 66% water, 2% INSTANT yeast, 2% salt and a preferment like a biga or poolish...then we can start to troubleshoot. Let me know if I can help. Ralph |
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Hi kids: A day and a half is about right, and if you want more convenience...do it in three! Day one: make dough and butter block. Day two: do two single turns and return it to the fridge. Day Three: put dough in freezer for 30 minutes, do a single turn, roll out dough to 3mm, cut in triangles, roll and proof. With the three day method, you get up, and in a couple hours...you're baking croissant. I just answered a guy in the topics that is having some issues...here is my reply: HI John: The tropics will pose a problem in making the dough and rolling in the butter block. You have to have a cold kitchen...or work faster. Here are some tips: 1. make the dough on day one and put it in the fridge overnight. You should roll it out to roughly twice the size of the butter block...let's say a half sheet pan's worth. 2. make the butter block on the same day and keep it between the parchment paper. Lay it on top of your doght and let it chill overnight with the dough. 3. Bring out the dough and the butter block. Make sure the butter block is pliable. I like to tap it while still in the parchment with a rolling pin. Tap until the block is again pliable...NOT SOFT! 4. Put the block in the dough and begin with doing two single turns immediately. 5. Place the turned dough...covered...back in the fridge. You can let it stay overnight or if you want croissant that day...let it stay in the fridge for at least an hour. 6. Next day...or later that day...moved the turned dough into the freezer for 30 minutes. 7. Take it out and immediately give it its third and final single turn. By now you will have 54 layers of dough and butter. 8. Roll out the dough to 3mm (1/8"), cut into triangles and roll. 9.Now here is where the tropics is a plus. Proof the rolls fully in 80 degree F temp high humidity for about two hours. Watch them closely. Check them in an hour...it's hot down there and this may go more quickly. They should be significantly increased in size and jiggly. Then go bake!!! Have fun. Let me know how you do! RJ |
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HI kids... Croissant are a challenge until you get the hang of it. I have a formula and tips on the method if you like. You can go to Adagiobakery@gmail.com and request the formula. Meanwhile...if this helps...I just answered a call for help and I"ll give you my reply to John here: HI John: The tropics will pose a problem in making the dough and rolling in the butter block. You have to have a cold kitchen...or work faster. Here are some tips: 1. make the dough on day one and put it in the fridge overnight. You should roll it out to roughly twice the size of the butter block...let's say a half sheet pan's worth. 2. make the butter block on the same day and keep it between the parchment paper. Lay it on top of your doght and let it chill overnight with the dough. 3. Bring out the dough and the butter block. Make sure the butter block is pliable. I like to tap it while still in the parchment with a rolling pin. Tap until the block is again pliable...NOT SOFT! 4. Put the block in the dough and begin with doing two single turns immediately. 5. Place the turned dough...covered...back in the fridge. You can let it stay overnight or if you want croissant that day...let it stay in the fridge for at least an hour. 6. Next day...or later that day...moved the turned dough into the freezer for 30 minutes. 7. Take it out and immediately give it its third and final single turn. By now you will have 54 layers of dough and butter. 8. Roll out the dough to 3mm (1/8"), cut into triangles and roll. 9.Now here is where the tropics is a plus. Proof the rolls fully in 80 degree F temp high humidity for about two hours. Watch them closely. Check them in an hour...it's hot down there and this may go more quickly. They should be significantly increased in size and jiggly. Then go bake!!! Have fun. Let me know how you do! RJ |
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Hi: Yes...it lives in your flour bag! Put 125 grams water in a mixing bowl Add 50 grams of rye flour Add 50 grams of all purpose flour. Mix well and cover lightly with plastic. Monday afternoon: Add 125 grams of water Tuesday Morning Take one half of your sour...toss out the rest. Tuesday afternoon: add 125 grams of water Wednesday morning remove half of the sour Wednesday afternoon add 125 grams of water Thursday morning remove half your sour Thursday afternoon Friday Morning...you may just see gas forming by now. Remove half your sour Friday afternoon You should have an active culture of liquid levain by now! You can continue to feed it once to twice a day for another weak. Remember to remove half the sour and toss it. Keep the formula 125% water to 100% flour. After you have a strong culture, you can refrigerate your levain and each week a couple of days before you bake, take it out of the fridge, remove half and feed. as you did when you started it. The rye is there to start the culture. The enzymes in the rye really accelerate the process, but it is not necessary! You can do it with all purpose flour alone. It may just take a day or three longer to get going. Let me know how you do! Ralph |
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Hi: You have to remember that the yeast will live to feed until the temperature reaches 140F. So gas production for an extended period due to the insulating properties of the heavy pan will allow the yeast to have a feeding frenzy for a longer period of time. Explosive Brioche may be the result...by hey...try it! If you don't have a steel pan...try a steel coffee can...it makes perfectly round loaves and the slicing is really cool for different fillings. Regards, |
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HI Sherri: I guess 440 for glass might be too hot...one would have to check with the manufacturer. Also, and I'm not sure about this, the sudden introduction of steam could crack them?! Here's my take on glass: 1. it insulates too much slowing the bake. Remember, the yeast will continue to feed until 140F. So too much gas production might...I say might be a problem. 2. Because of the insulating properties of glass, the bake will take longer for two reasons, you suggestion of a lower temp and the thick glass. 3. Why just make one loaf??? You can get ganged steel pans, three to a section that will fit nicely in a home oven. This makes turning the loaves much easier, and you can get 6 loaves to the bake. Think how family and friends will love you!!!! Regards, |
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Hi EllieLA I don't see why not! I would put a cast iron frying pan in the bottom of the oven. If it's electric...the bottom rack. Try baking at 440F. Load the panned bread, put a cup of hot water in the frying pan, and close the door. Do NOT open for at least 15 minutes, then change the position of the pan to get an even bake. Let me know how you do. RJ |
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I was afraid you were going to say that...lol OK...I'm committed. Hang in there. RJ PS...can I put a series of photos on here??? |
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Right! Extended slow, overnight, retarding of dough does change the flavor. We find that levain bread work best like this. Also, we retard laminated dough and brioche over night. Remember, after mixing, let ferment at room temperature for one hour then refrigerate. De-gas several times in the next few hours. Have fun! RJ And...if you're looking for the definitive book on bread baking, try: BREAD by Jeffrey Hamelman...it is the best. RJ |
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Best part about bread baking, and the first rule is...if you like it...it's right! Now...go bake some more! RJ |
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OK...the butter argument... I did several attempts with several butters. All butters were unsalted, and of the European style...82% plus fat. Remember, it's not so much the fat content as the process by which the butter is made! I look for the following. 1. extensible dough So...with all the butters I have tried, Plugra still turns up the winner with Cabot just behind only because I can't get it easily in the Philadelphia area. By the way...great pains were taken to make sure all runs were identical with regard to formula, gluten developement, rest periods, retarding, number of turns, roll out, etc. I made sure I was on my game for each attempt. Perhaps on my future runs, time allowing, I'll do a series of pictures for each step and put it up here if you think you would like that...I must ge nuts! But then...bakers are nuts! Now...go bake! RJ |
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Thank you...!!!!!!!!!!!!!!!! Visit "Bread Baking At Home" See you there! RJ |
