Remember, change only one thing at a time in your practice. Keep that butter cold yet pliable.
You're doing great. Once you have the process down you will own it forever!
It is not necessary to freeze butter.
Butter needs to be cold and pliable. Pliable happens through beating the butter into submission with a rolling pin.
The butter needs to be the same consistency as the dough.
There are many "wives" tales in making croissant...none of which work. The rules are the rules and you're doing Great!
Practice is the key.
Keep me in the loop!
Great job...keep me in the loop.
I have lots of tips!
Wow...I did replay and somehow got lost in cyber space.
I'm trying to clean up the mess now. A bit of hacking of my account didn't help the issue!
The photo on the right says you should be giving the advice and not me!
And production in a tiny kitchen is a problem, especially if your are sheeting by hand.
Your problem in not technique, it's room and equipment.
So until you can upgrade your bakery...keep up the great work!
And don't move near me, I won't hold up under the competition...LOL
first of, it doesn't look as if you made a butter block...rather pieces of warm butter. The block must be as pliable as the dough, but cold, cold, cold! The entire process happens while all remains cold.
The butter is made pliable by beating it with a rolling pin!
If you email me at email@example.com I can help with a formula and some visuals to get you on the right track.
All I ask is that you bring all questions back here.
Puff pastry is quite different and I am afraid would be too flaky for good croissant. The structure in puff pastry would be a bit too tight.
Baking powder...well, first off I don't think you'll get the "lift" you want...but hey...give it a shot. Also, you won't get the fermentation you need for bread.
Sorry this has taken so long...tough season.
If you go to firstname.lastname@example.org I will send you a formula as long as you bring all discussion and questions back here!
The 82% fat in European style butter is there to seal in the moisture for the rise. However, if 76% is all you can get...go with that!
And...no matter what you do with the butter block, the butter must remain 'refrigerator' cold and as pliable as the dough!
Take a look at this and get back to me!
Think of the scraps in the next day's dough as a pre-ferment...like Pate Fermente.
OK...the 58% or any percentage for that matter is a fraction of the total flour, not the dough, in the whole recipe.
So...if your 58% is the fraction of the whole formula, then 1/3 of the butter goes in each of the 5 pound segments.
Let's assume that the 58% represents 9 pounds of butter, (for the whole 15 pounds of dough) then you need to make 3 - 3 pound butter blocks, one for each division of the 15 pounds of dough.
Gee...I hope that is clear!
Go to email@example.com
I will give you the file.
Then I will ask that you bring the discussion back here so all can benefit from our process!
Very nicely done...!!!!!!!!
The amount of trimmings is so small that the gluten developed there will not matter in the next batch.
The trick in using fat in croissant or puff pastry is to trap the steam caused by baking. Think of the fat as a sealant. If Milk solids work, and I don't know why they wouldn't...great. I'm guessing the only difference there "may" be is on is taste but I'm not so sure of that either.
I'll have to go find the March 15 posting. However, your schedule sounds just fine.
Well...the all purpose flour is the one to use! Hi gluten flour will make way too much gluten.
Right off...you may be mixing too long. Remember, all the gluten you need will come from the roll out process.
Mix the dough JUST until it comes together, then roll it out, cover it and in the fridge over night!
When in the mixer, if the dough looks like it needs more mixing...it doesn't.
Also, over night in the fridge will form gluten. Gluten starts as soon as moisture hits the flour and the mixing process, in this case does not help.
Let's start there...baby steps...and see where that goes.
I'm here for you!
If you look down at any posts by Adagio...me...go read from the oldest to the newest.
In the meantime, if you like, I have a formula and method that would help.
email me and I'll send it to you. However, we keep all discussions about tips and techniques on here so that everyone can benefit.
Croissant are at the "harder" end of baking, but the process is just steps. Anyone can master it and I have a slew of tips that home bakers can use to get there fast.
regards and happy baking!
I would freeze them just like bread. After baking, let them cool, cut them in half and put them in a freezer bag outside to outside. This way they won't freeze together. You can take them out individually and pop them in the toaster...YUM!
Croissant is being covered in depth on the board:
"Tips on making Croissant?" right here on chow. We've been at it for quite some time. See you there!
Yes it is...a "quick bread" more or less.
If you want to go "yeast", I would use a challah formula.
If you want one, email me and I'll scoot it off to you.
Great job...and it's all about the butter.
Remember that the butter has to be as pliable as the dough!
Not warm, pliable.
The first insertion of the butter is generally the problem.
When you make your butter block, and get there by beating the butter with a rolling pin, it has to remain cold, cold, cold.
Ok...but here is where you have to be careful: when it's time to remove the butter from its temporary home in the parchment envelope, you have to make sure it's once again pliable. We do this by tapping it squarely with the rolling pin and then rolling the entrapped butter over the edge of the work table. You watch the butter as your gently bending it over the edge of the table. If it cracks, it's cold...but not pliable. Back to the table and the rolling pin beating.
When you can slide the butter over the edge of the table trying to give it a slight bend, and there is no cracking...you're there.
The butter must be the same as the dough.
From there you trap the butter in the dough and roll it out to about 3/8 ths of an inch.
The more turns, the thinner the butter. By the second turn the butter is pretty thin and pliability isn't a problem.
Also...and perhaps, that first roll out isn't thin enough...9mm or about 3/8 of an inch...no more!
I would then give it a single turn, roll it out again to 9mm, then back in the fridge.
Ok...let me know what you think!
Remember...this takes practice and you are doing great!
The stuff below is not exactly "bread baking" but fun for the upcoming season. I thought I would share.
I have very traditional challah with a two strand braid...excel spread sheet.
Ciao and happy baking!
Very "Italian" and if you're feeling suicidal...this will probably do in...but it's soooooooooooooo good!
Traditional Italian Ham Pie
Makes 2- 9” X 13” deep dish pies
Filling (ingredients can be varied according to your traditions)
Mix flour and salt together, cut in shortening with 2 knives or pastry cutters
Add beaten eggs to flour mixture slowly, incorporating very well.
Add milk (additional liquid if necessary) to hold mixture together as it is kneaded.
Shape pastry in to 4 balls
Rest for 30 minutes or until ready to begin making the pie.
Hard boil dozen eggs; cool, peel, cut in quarters and set aside.
Remove the sausage meat from the casings, cook, and set aside in a small bowl.
In another small bowl place all the mozzarella, cut into ¼ inch cubes
In another small bowl place all the provolone, cut into ¼ inch cubes.
Do the same for the ham, salami, and prosciutto, set aside keeping all the ingredients separate.
Wisk, or in a blender, mix 12 eggs, parsley, ½ cup grated Locatelli. Wisk vigorously or machine blend, and set aside.
Preheat oven to 350 degrees F.
Lightly grease pan with butter, then olive oil.
Roll rested dough on a floured board to 1/8 inch thickness
Roll the larger pieces out into 2 large rectangles to fit into a 9 X 13 inch deep dish glass pie plate.
Fit the dough into the pan and up the sides, and let excess hang over for sealing later.
Begin by layering the quartered hard boiled eggs as the first layer on the bottom, about 1 inch apart.
In between each egg quarter, with your fingers, place a small piece of sausage meat; going around the whole first layer of the pie.
Sprinkle a layer of grated cheese all around.
Next, place a thin layer of mozzarella; one piece high. Next place a thin layer of prosciutto, then a thin layer of provolone, a layer of salami, and a layer of boiled ham.
Pour ½ cup of egg wash over the first layer.
Begin again with your quartered eggs; alternating the quarters in between the quarter of the first layer.
Layer each ingredient as you did on the first layer and so on. Adding egg wash to each layer.
Depending on the depth of the pie pan, the size of your cur ingredients, you may have two or three layers, but don’t fill beyond the rim of the dish.
Cover the last layer with the smaller piece of dough and crimp the together the edges.
Cut several steam holes on top and brush the pastry with milk or egg wash to form a “glaze”
Bake for one hour or until the pie crust is golden and top ingredients are bubbly.
When fully baked, internal temperature around 2000 F., let stand until cool, then cover with foil or plastic and refrigerate for later.
It can also be served warn, not hot. Remember, this is finger food!
Pane di Pasqua (Easter Bread)
Makes 2 9 inch round breads
Preheat the oven to 3500 F.
In a large bowl, beat the eggs, butter, sugar, vanilla and vegetable oil with a rotary beater or a wooden spoon until well blended.
Sift the flour and the baking powder together and add to the egg mixture about a cup at a time, mixing with your hands until a soft, but no longer sticky dough is formed.
Transfer the dough to a well-floured surface and knead until smooth and pliable, about 5 minutes.
Divide the dough into 4 pieces.
Roll each piece into a rope, 22 inches long and 1 inch thick.
Cut a 2 inch piece off each rope and reserve.
Loosely braid 2 of the ropes together and bring the ends together for form a circle.
Repeat with the remaining 2 ropes.
Place each braid on a greased baking sheet.
Space 4 eggs evenly around the circles, nestling them in the braided dough.
Divide each of the reserved 4 pieces of dough into 4 pieces and roll each piece into a 3 inch long rope.
Using 2 ropes of dough per egg, place a cross over each egg, tucking the ends into the dough.
Bake the braids for 35-40 minutes, or until the bread is nicely browned.
Transfer to wire racks to cool.
In a small bowl, combine the confectioner’s sugar and 2 tablespoons of milk. Mix well.
Add enough additional milk to make a thin icing, stirring until smooth.
Drizzle the icing over the braids and scatter colored sprinkles over them.
It's challah and pasqua de Pane time!
It's challah time!
Pasqua de pane!
Sourdough Rye with Caraway Seeds (65%)
One loaf...boule @ 680 grams
High Gluten Flour 35% .35 130 all in grams
TOTAL 1.828 680
Rye 100% 145
Total: 702 extra weight comes from culture
Method: mix all but sour on first (Kitchen aid 1) for 1 minute.
Add sour in chunks and mix 1 minute on first
Make sure the loaf is fully baked.
Let it rest covered with baker's linen or tea towel
I have this on a spread sheet if you like!
A few more thoughts on rye.
If we're not doing a 100% rye, then by definition some of that flour won't be rye, rather wheat.
To give the bread some lift, we may turn to all purpose flour, more lift; high gluten (protein), and maybe even the traditional first clear flour.
I have a bit of a theory after all my readings on traditional ryes. The people who used rye to bake; The Jews and the Germans, used rye here in America because the refined and "finest" flour; wheat was reserved for the rich. Funny, the flour with the purest form of protein, but not the most nutritious.
The rest was left to the rest of the population, so rye, especially whole rye, was the most attainable. First clear flour is the same...less refined and therefore more nutritious...but the rich didn't see it that way and left it for the "others". I guess the color was important, or the complicated flavors in rye was too much for the wealthy to handle. It's different now, isn't it?! Analogy, in the days gone by, crabs were considered food for the poor. Try to be poor and by crabs today.
I'll put a formula on here for oh...let's say 50-60% rye along with the method and lets give that a shot.
It think cooling is the secret!
We had "frozen" baguette tonight...yum!
Chef Lorraine is spot on!
You can circumvent this by making sure that the loaf is DEAD cold...two hours.
What I find works after that is partial vacuum with one of those systems that comes with those nifty plactic bags.
You can freeze a whole loaf, or slice and radomly place the slices in a freezer bag to remove one or several at a time. Do not place the slices in order...they will stick together.
As as Chef Maria says...it's the moisture and that has to go.
Remember, if you go with the vacuum thing...you have to stop it as soon as the plastic hits the loaf or your batard will turn in to a wrinkly roll!
You bet Chef!
Just email me at firstname.lastname@example.org
I have spredsheets on ryes from deli rye to full ryes.
Volkornbrot...full rye bread.
You have to remember that rye has very little gluten and therefore it is dense.
You need a rye starter for starters...sorry about that. The normal rye culture that I keep is 1:1. So for every 100 grams of rye, I have 100 grams of water...looks like sludge!
And you also have to be gentle with the rye.
Bulk fermentation is lower as there is no real structure to trap the gases formed.
And rye needs a desired dough temperature higher than wheat. This will be somewhere around 85F as opposed to the normal 76 we are used to in most wheat breads.
And, the initial oven temperature is higher for the initial baking and lowered for the remainder. For example, the oven temp would be around 470F for the first fifteen minutes and then lowered to around 380F and baked for a longer time...75 minutes making the total bake time about 90 minutes as opposed to 30 minutes for wheat.
These usually wind up being shaped into logs and placed in Pullman pans with no lid. The pans are lightly oiled and lined with rye or pumpernickel flour.
So there are some additional rules for high content ryes than lower content ryes and wheat.
If you like, I can give you a formula for Volkornbrot.
Email me at email@example.com and please bring all discussions back to this board.
I have formulae for lesser content ryes also. In those ryes some use high gluten flour to give the bread some "lift" or even first clear flour which is a tradition in rye bread.
Also, many ryes include a soaker of seeds with rye chops, and/or flaxseeds.
So the content of this bread includes rye meal, rye chops, sunflower seeds.
I hope that helped.
Let me know!