Sunday, November 21, 2010
Croissants - from Baking with Julia
Today, my kitchen temp is around 67'F. Rainy day.
Once the dough was ready for the butter block, I divided the dough into halves.
This will allow me to roll the dough within the available work surface' area.
The first group of croissants are baked at 350'F. The base of the triangle is 4-inch wide. Yielded 14 croissants. They have beautiful crust. It is crispy with distinct layers. The croissants are light. Butter did not leak out much at all.
The second group of croissants are filled with chopped cranberries and raisins. The base of the triangle is sliced at 6-inch. Yield: 10. They were baked at 375'F. They turned out beautifully as well.
I had a bit of doubt with my dough at the beginning. The recipe called for 1 Cup of Milk for 3-1/2 C of flour. My dough really felt dry in my mixer. I added approximately 1/2 C more liquid - just water. But the dough really felt tough. I decided to knead the dough regardless and also included pound or slam or slap method for 10 - 15 min. All that time, I was thinking, may be I should have added the salt after allowing the flour to absorb the liquid first, then, added it. But, that's not what the instruction says, so I just followed the instruction. Mixed all ingredients together in the mixer. But with everything, I need to know how to of recovering/rescue the ingredients when the unexpected sign(s) appears. So, my manual kneading and slap down of the dough worked to my advantage that my mixer was not able to help with.
So here it is: (Click on the image to view other comments)