Tag

Croissants

  • Showdown

    Croissants: flour showdown

    15 February 2024 - By 

    On test: Plain flour, protein 11.3% Bread flour, protein 12% 00 flour, protein 12.5% Plain flour is surprisingly excellent for croissants, takes a good bit of kneading, and this isn’t exactly a fair test with the others as I used a different folding technique (1 x book fold, 2 x letter fold was used with the plain flour croissants) and I didn’t control the proof well, so it took several hours to reach triple the size. But these are just lovely and short… Not exactly authentic, a bit shorter than a typical croissant but quite delicious. The following were made…

  • Full Recipe

    Croissants

    17 February 2021 - By 

    Initially following Bread Matters, which contains many fine notes, but ultimately this was not quite an adequate enough set of instructions, claiming that the lightness found in commercial bakeries cannot be replicated at home without additives and industrial equipment.  I took this statement onboard in good faith, however it ultimately proved untrue. Using Youtube channel Benny Bakes as a further jumping off point, it largely successfully recreates the quality that you would expect from a commercial bakery, with a few modifications for preference. A note of the flour: Strength in the flour is demanded from Bread Matters, but Benny suggests…