When I looked back at my croissants that I have made..

16 Dec

When I looked back at my croissants that I have made in a couple of months,  I found out something that I should care about…





All of  the croissant’s method was the same except one thing.  After I cut the dough into a triangle shape, I put them in the refrigerator for 15 minutes and I stretched out the triangle dough using a rolling-pin and put it in the refrigerator for 30 minutes before shaping.  This process is the same. But, I changed the pressure when  I stretched out  the triangle dough to expand.   12/14’s croissants was rolled out from the top to the bottom by a rolling-pin. The others are gently pressed down by a rolling-pin and my hand.

I think that the crumb structure  is more natural when I use my hand to stretch out the dough at the final step before shaping.

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Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.


Posted by on December 16, 2011 in Croissant


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4 responses to “When I looked back at my croissants that I have made..

  1. K

    December 17, 2011 at 5:32 am

    I’m so happy you get what I mean about the pressure when you roll the dough so do other breads dough too, great work and please pick whatever work for you the best way. Your crumb is translucent, shiny and thin. Very well done!


    • Akiko

      December 17, 2011 at 10:50 am

      Hi K,
      Thank you for your lovely comment, K! Your advice is very helpful. Giving the dough pressure, need more time for the dough to come back out until fully ferment. Thank you so much, K!


  2. Trevor Poinelli

    January 9, 2012 at 9:16 am

    Rattling wonderful info can be found on blog.


    • Akiko

      January 10, 2012 at 5:41 pm

      Thank you for your nice comment! I really appreciate it!



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