Having failed to attain ideal uniformity in a recent batch of croissants, I searched for guidance via YouTube, finding help from a Breton baker who shares the name of a 20th century cowboy novelist. Louis Lamour is a French baker who shares his own terrific stories,...
After some clients asked for fresh-baked croissants, I made a small batch. While the layering looked promising, the final product was disappointing. Trying again, I got a crumb that was more cakey then open. So I put the unused dough in my freezer for a few days. Then...
This past Thanksgiving weekend, I had a batch of leftover yeast croissant dough in my freezer. Defrosting it, I split it in half. On the first batch, I slept through the bake. The croissants came out with a cakey crumb, no distinct layers, but were crisp and...
No better time than autumn to try out another sourdough version of croissants! What began on a Sunday with making detrempe, it sat overnight for a cold ferment, then led to folding layers the following morning with butter on Monday just before work. Later that evening...
For a long time in proofing croissants, I've used levain rather then adding commercial yeast. Call it purity or foolishness, I call it a challenge. If you don't remember, here's proof of the batch that blew open the doors to my fermentation nirvana....
Failed sourdough croissant efforts have thrown my Viennoisserie prowess back to the drawing board. I made up a batch of hybrid dough,(yeast and sourdough) with 30% durum semolina.The dough sat 15 hours in a refridgerated bulk ferment, a method I got from Ben Rogers in...
Feel free to follow us on social media for the latest news and more inspiration.