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Category Archives: Croissant

Croissant ( Test: Book fold )

I tested to see how the crumb turned out when I folded the dough using Book fold method.

At first, I fold my rolling-butter like this: This is the best way for me to fold the rolling-butter neatly. One of my friend told me this method. I am very happy with this.

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Book fold is like this: ( I did this book fold 2 times instead of  a letter fold 3 times that I always use)

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Here is the result of 2 x a book fold↓

Here is the result of  3 x a  letter fold ↓

I thought that the book fold one would have more open crumb  than the letter fold one, however,  all of the book fold croissants had more open crumb to compare to the letter fold croissants that I made.     It is too early to judge which is better for me to use. I will continue to test and practice this book fold method.

By the way, I also tested the way how to stretch the croissant dough before shaping . I always use a roling-pin to stretch a croissant dough.

Here is the picture of the croissant that I stretched it by hand before shaping. I stretched it lightly only once.

Pulling the dough by hand seems having a bit of problem to have nice honey crumb.

 
5 Comments

Posted by on January 27, 2012 in Croissant

 

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Croissant ( Test: Retarding or not )

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.

 
4 Comments

Posted by on January 23, 2012 in Croissant

 

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Croissant ( I tested about shaping)

How do you shape your croissant dough? I tested 2 ways to see how they turned out.

I stretch the dough out before shaping.  But I was wondering which way is the best way to have beautiful crumb?

H)  Stretch it out with my hands.

I  stretch the dough using my both hands only once.

When I stretch the dough 2 or 3 times to expand the dough, The croissant came out like this..

R) Stretch it out with a rolling pin.

I roll the dough with a rolling-pin a couple of times, but I don’t roll the top of the triangle part, which will be too thin if you roll it.  Rolling a couple of times doesn’t affect to the crumb when I use a rolling-pin.

After stretching the dough out,I brush some water on the surface  and  roll the dough very gently.


The result

 

 

    I will keep testing this for interest.

When you see your croissant like this before baking,

More likely I get  crumb like the picture below.

To avoid the crumb, I should place the top of the triangle dough under the bottom.

To post this croissant recipe, I need more time. When I took a look at my note,  I am still wondering how thick the dough should be when I fold the dough to have nice layers.

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

 
4 Comments

Posted by on January 14, 2012 in Croissant

 

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

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…

                                                                                                                11/17

12/14

                                                                                                                      11/23

  

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.

 
4 Comments

Posted by on December 16, 2011 in Croissant

 

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Croissant again and again

It need more practice until I post this croissant recipe.

I see a bigger hole in the center, but the outer layers are not what I want.

Today, I used this stuff before shaping.  This is a center roll of doggy bag!

  I rolled the dough like this…

It is a just croissant, but it matters for me.

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

 
6 Comments

Posted by on December 15, 2011 in Croissant

 

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Another croissant

I made another croissant with the same formula, but I change one thing to fold the roll-in-butter in the dough and  3 x a letter fold.

Here is the result:

  Left: Almond cream on the top / Right : Regular

  I see the center’s crumb is bigger than the last one that I made, but the layer is irregular.

  This center’s crumb is the biggest. I made a slit in the base of the triangle before shaping.   That was a very interesting experiment for me today.

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

 
2 Comments

Posted by on December 1, 2011 in Croissant

 

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Croissant

I have tried to make perfect croissant for a several months using my raisin yeast water.  I will write how to make raisin yeast water that I have kept for a couple of years.  The center’s crumb looks little tight.. I am trying to get more open crumb in the center. I always fold the dough 3x a letter fold.
The crust stays crunchy for a couple of days, and very tasty, of course.  I still study this formula to complete.

I  put the roll-in-butter in the dough like the way ( The picture below):

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

 
2 Comments

Posted by on November 30, 2011 in Croissant

 

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