Poolish is a pre-ferment that you are supposed to mix up the night before and put in fridge: a small tsp yeast +1 cup flour + 1 cup water. [Today, I am starting the poolish in the morning, using it later this afternoon or evening; and freezing the dough for overnight, later.][I admit, I am not sure how much yeast to use. I put a bit too much in my poolish, so I'll go light with the additional yeast later.]
Mix:
poolish + 1/2 tsp yeast + 4 Tbs oil + 1 tsp salt + 1/2 cup milk + 3 Tbs sugar + ~3 cups flour
Then follow the instructions for continuous croissant. Given all the amendments, here is what I am going to try:
- Kneed thoroughly, until silken
- Rest at room temp until double in size, then punch down and
- Either freeze the dough for overnight or put in fridge while softening the butter.
- [If frozen, next day:Take out of freezer and bring to room temp, then back in fridge to fridge temp]
- Soften butter, take out cooled/not-frozen dough and do the butter envelope, with two turns.
- Rest dough in fridge for 2 hours, then do two more turns, then rest 2 hours, then form croissant.
- Let them rise until "jiggly" (not quite double) on a parchment paper-covered baking pan.
- Coat with egg wash, bake at 420 for 18 plus minutes.
(You know there are always going to be amendments.) These croissants may come out a little tough. If you read the Tartine Croissant recipe, the kneading and folding are more gentle and it might make a difference. Next time, I'll try that and see.
ReplyDeleteIndeed, you get a less tough dough with the Tartine method [minimal kneeding]: do not kneed initial mix. Let it sit for a few minutes then kneed for 10 seconds. Make 4 turns over the next couple hours. Rest the dough, soften the butter, proceed..... In a way this is the crossiants version of no-kneed baguette.
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