This will be a very detailed post. I have been working on making croissants for about 6 months now, and this is my 40th or so attempt with this recipe. Any tips on recipe, method, or finished product would be appreciated. (Recipe is in imperial system).
Recipe: makes 4
Time: 3 days
1/4 tsp. rapid rise yeast
5 Tbsp. water, lukewarm
1 cup sifted bleached all purpose flour
1 Tbsp. sugar
1/8 tsp. salt
1/2 Tbsp. butter, melted and cooled
Block: 6 Tbsp. European (82% fat) butter
Combine water and yeast. Let sit 10 minutes then add sugar, salt, butter, and flour. Knead 1 minute or just long enough to bring everything together with no flour streaks remaining. (An indentation at this point will remain and not spring back.) Cover and let rise at room temperature 4 hours. Refrigerate overnight.
The next day take out European butter and cut into 6. Lay on waxed paper and pound with rolling pin until 4x6 inches. (An indentation at this point will give but not leave greasy residue on finger.) Take dough out of fridge, flour countertop, and roll out unt dough is just large enough to encase butter. Put butter on dough and encase butter, then roll into 12x6 in. before folding into thirds. Wrap in plastic wrap, refrigerate 1 hour, then remove from fridge and let sit out 5-7 minutes. Roll out a second time, 16x6 in. (if any cracking is seen at this point, stop rolling and wait a few minutes.), then fold into 4ths and refrigerate overnight.
The third day remove dough from fridge and let sit out 8-10 minutes. Roll out halfway to 16x12 in. then fridge 1 hour (because the dough generally starts shrinking/fighting back by this point.) Take dough from fridge and roll out the rest of the way, then cut into fourths (triangles) and roll up with base of hand. Place croissants on parchment lined baking sheet and brush with egg wash (1 egg plus 1/2 Tbsp. water.) Place croissants in oven, boil water, and place water below croissants to create homemade proof box. Rise croissants 8-12 hours, re-boiling water every hour, until croissants double or "jiggle" when pan is shaken. Remove croissants from oven, preheat oven to 390 degrees Fahrenheit, brush croissants with egg wash again, and bake croissants 12-16 minutes until golden brown. Remove and place on wire rack to cool.
Both pictures are from a week ago. Shown is both croissants and Kougan Amman, which I made using the same dough as croissants.
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