I covered a double recipe for 48 croissants in the episode. I'm including a more home based size that will yield 24 croissants.
Step One
1 # 8 0z or 5 1/2 cups of white bread flour
1/2# of cold butter or 1 cup
1 Tablespoon of Salt
2 1/2 cups of cold water.
MIx the flour and butter until it looks like cornmeal. Add the salt to the water, stir well, then add it to the flour/butter mixture. Mix again until smooth.
Turn out dough into a flat surface that is lightly...
I covered a double recipe for 48 croissants in the episode. I'm including a more home based size that will yield 24 croissants.
Step One
1 # 8 0z or 5 1/2 cups of white bread flour
1/2# of cold butter or 1 cup
1 Tablespoon of Salt
2 1/2 cups of cold water.
MIx the flour and butter until it looks like cornmeal. Add the salt to the water, stir well, then add it to the flour/butter mixture. Mix again until smooth.
Turn out dough into a flat surface that is lightly floured. Hand shape it into a square shape about 1 thick. Wrap in plastic and refrigerate it for at least 30 minutes.
Step 2, preparing the butter mixture.
1 cup of white bread flour
3 3/4 cups butter that is slightly soft.
Combine until smooth. Flatten it out into a square about 3/4 inch thick. Cover the butter with plastic wrap and put in the refrigerator for over 30 minutes.
Step 3 Rolling and Folding.
Remove the first dough from the refrigerator and gently roll it into a square about a 1/2 thick. Put the butter square in the center of the dough. Fold the flaps of the dough over the butter, until they meet in the middle and cover the butter. Pinch and seal the edges together. Turn over and start rolling it out into a rectangle shape. Fold up like a letter with the bottom third up to the center and the top third over on top of each other. Roll out again and repeat the procedure. You are getting the butter into folds in the dough to get the flaky texture.
Chill again for thirty minutes and repeat the procedure above until you end up with six turns.
Put dough back in refrigerator for at least an hour.
Step Four Shaping.
Roll out the dough into a rectangle about a 1/4 inch thick. Cut the dough lengthwise and then in half until you get 12 4x9 inch pieces. Cut each piece in half diagonally and arrange the points of the triangle facing away from you. Cut a 1/2 inch on the short end or bottom of the triangle. Roll up starting with the notched edges. Shape in a crescent by bending the two eds towards the middle.
Chill in the refrigerator for 30 minutes. Bake at 425 degrees for 15 minutes and then turn down the oven to 350 degrees and bake for another 15.
Please email me at sheila@houseofbread.com if you have any questions, comments or suggestions for episode topics. Best way to support the podcast is subscribe and post a review. Until next time, Happy Baking Everyone!
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