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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.

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4 Comments

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

    Akiko,

    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.

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    • 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.

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  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?

    Like

     
    • 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.

      Like

       

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