- Joined Aug 31, 2001
I saw this video and he mentions how to make crispy croissants by mixing flour and water the day before.
What do you think?
What do you think?
Its definitely not required to make flaky croissant.Early in the video he mentions to make crispy croissants we mix the flour and water a day before. You see him pouring the wet flour and water dough into the big mixer.
I wanted to know if doing that will make for a crispy croissant?
BOY, that was alot to read.You mix flour and water normally for bread. It’s called an autolyse: helps with extensibility/reduced mixing time (as gluten gets to start developing): and then therefor better external color etc. (Carotenoids that color and flavor the dough get broken the more you mix). But for croissant it’s not as necessary, bc in general the mix time is much lower/there’s not the level of gluten dev that bread needs since you get that by folding. A 20-30 min auto won’t hurt it, but it doesn’t need to be a whole day prior. And idk if I buy that it makes them crispier: for me that comes down to hydration/correct proof/nice bake, and a starter base can help w that too. The article below is brilliant for proper technique. https://www.bakersjournal.com/quintessential-croissants-4586/
to me, flake is everything, perfect recipes and classic techniques don't make the flakiest croiss.I thought “autolyse” was the 20 minute rest in between mixing the dough, and it’s main purpose was to help with hydration—so you don’t get a dry, heavy dough after mixing.
Mixing flour with water a day before adding it to the dough is generally called a “ poolish “, flour, water, and yeast mixed a day ahead and added to the dough is generally called a “ levain”. both of these are generally about 10-15% of the entire dough weight, and additional yeast is generally added..
“Crispyness” in croissants usually has a lot to do with the roll-in butter to dough ratio, and the amount of folds, or layers, than with the actual dough itself.
The yeast loses a percentage every day frozen, around 10% every 7 days, depends on the dough and the freezer itself. first couple of days they're hard to distinguish, after a week you may need a tire inflater to pump them up. There might be a specialty dry yeast that works better for freezing.I have prepared them and are ready to be baked. How long can I freeze the ones I am not going to bake?
Thats a very good result for dry yeast. Well done.Wow! It’s been a minute on this thread:
What we do is pretty close to the article I posted, and we are really happy w flavor. But by being really careful about fermentation/ keeping our dough super cold, we can get really good results. We use LeSaf dry yeast, freezes well first week, but ok up to two weeks after. It’s a little expensive, since I didn’t want to give up hydration for layers, so we have a higher butter %. But I think worth it.