Croissant ( Test: Retarding or not )

23 Jan

I was wondering how different  a croissant came out between the one was not retarded and the other one was retarded. So, I tested it and here is the result.

The crumb that was not retarded (Final proof: 2 hours at 50-55F/ 2 hours at the room temperature)

  • Clear crumb
  • Sweeter ( taste)
  • the crust was flakier.

The crumb that was retarded ( 8 hours in the refrigerator / 2.5 hours room temperature )

  • Frosty crumb
  • Saltier ( taste)
  • Little dry
  • The crust was harder.

I took a picture of them were frozen.

I can’t confess the difference of the crust.. but I can taste the difference from them.

I like croissants that were not retarded in my opinion, which will be difficult to make croissants in the summer.


Posted by on January 23, 2012 in Croissant


Tags: , ,

4 responses to “Croissant ( Test: Retarding or not )

  1. K

    January 25, 2012 at 6:07 pm


    For retard ones you need to proof more since they need to warm up. In Asia, I need to use the retard method if not all the butter will be melted after rolling – next time I should send you the picture. I think in US you can go with non retard method especially in your case because the climate is more cool and dry. I love both of them any time if you live closer to my area.


    • Akiko

      January 27, 2012 at 2:31 am

      H K,
      Hmm.. If I proofed the croissants more, they would be over proofed.. I understand the climate situation. I read ” Croissant no gijutsu” that showed me a lot bakery’s croissants and their crumb. I noticed that most of Japanese professional bakers gradually thawed their croissants after freezing before baking using a special equipment. It is very tough for home bakers to adjust the temperature in the certain time. I also think that the dough used high percentage yeast should not be retarded. I’d like to see the picture to talk about this, K.


  2. Wendolyn Brookens

    February 4, 2012 at 10:02 pm

    Wow! Thank you! I continually wanted to write on my blog something like that. Can I implement a part of your post to my site?


    • Akiko

      February 6, 2012 at 2:22 am

      Hello Wendolyn,
      You’re very welcome, and I really thank you for your kind words! Yes, you can do that if you give me credit.



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