Tavi said:
Looks so good.
Thanks mate! I’m a straightforward bread guy normally so this was out of my comfort zone
As someone who’s too scared to try croissants for fear of ruining them and wasting all that butter… I salute you
Lennox said:
As someone who’s too scared to try croissants for fear of ruining them and wasting all that butter… I salute you
That would be me as well!! Hats off
Yummy, did the butter break up in rolling at all? It’s about getting the right temp so it’s flexible enough to roll but not too soft to blob around.
Also you can proof croissants almost to the point where they’re struggling to stay up right, a real wobble. That way when baking you get a big spring.
Those two things would get a more open airy croissant.
@Eli
Thanks for this - the butter didn’t break up as far as I know, i wacked it in the fridge between folds to keep it chilled. The rise definitely could have been better though!
looking at the knives you seem to be a professional in this work (pun intended)
I would definitely eat those . I can smell them baking! Good job
i would devour those, 10/10
Look good they are a hard pastry to make
Those look amazing, you have a recipe?
Lane said:
Those look amazing, you have a recipe?
I did a fairly low hydro dough with half water (125ml ish), half milk (same), an egg and around 30g sugar to 500g white bread flour. Left it to rest with a cut in the top to help it settle. Rolled into a square around 30x30cm. Smashed 200g cold butter with a rolling pin until it was a square about 15x15. Put it in middle of rolled dough, folded each side over, rolled into a rectangle around 50x25. Folded from both of the short ends into the middle to make a square and popped in fridge for 15 mins. Rolled that out until it’s 3x it’s original length, fold and fridge again. Do the same thing 2 more times. After final fridge, roll into a big rectangle about 5mm thick, cut into long triangles (maybe 15cm at thick end and around 45cm long?). Make a little cut in the middle of the base around 2-3cm deep and roll loosely into the croissants shape. Egg wash, prove on greased tray for a few hours, re-egg wash and oven at 170 for 20 - 25 mins.
Gorgeous!
That is fantastic!!!
Wow wow wow so awesome Yaaaaay
. Would eat.”
Whoa not sure why I just concentrated on his knives 
Well done!
@Ode
My lamination definitely needs more work- this is really helpful thanks!
How did you roll out the dough to even thickness?