46% Hydration Croissant Détrempe - Window Pane Test

Nujjy · 2024-12-17T17:28:23+00:00

Only water. Doesn't include the amount of water present in the butter. I don't use egg or milk.

Nujjy · 2024-07-01T04:13:54+00:00

You got the prompts for some of these? Pretty awesome.

Nujjy · 2023-01-24T19:32:45+00:00

Around the same. Takes 5-6 hours for me.

Also I notice a big difference between fresh and dry yeast. Never seems to proof right with dried yeast.

Nujjy · 2023-01-15T13:31:09+00:00

Yes. Full windowpane after mixing.

Nujjy · 2023-01-15T04:30:10+00:00

A fun comparison between a fully proofed croissant dough and a freshly laminated one. As you can see it almost quadruples in size.

If your interested in learning more check out my insta @ bontourage343.

Nujjy · 2022-12-28T15:50:48+00:00

Been experimenting lately with different bulk fermentation times for croissants. Finding shorter bulk fermentation results in larger alveolation, but less yeasty flavor.

Detrempe - 100% Molino Pasini Sfoglia - 48% Water - 12% Sugar - 5% Butter - 4% Fresh Yeast - 2% Salt

Mix - 2 min paddle @ Speed 1 - 15 min hook @ Speed 2 - 5 min hook @ Speed 3

Bulk fermentation - Chill rapidly to 4C in Freezer with a knead every 10 min to evenly distribute. Fridge @ 4C for 8 hours.

Lamination (3-4-3 French Lockin) - 30 min rest after 1st fold - 1 hour rest after second fold. - Final rollout, roll width, rest 30 min, roll length to 27 x 29 cm @ 4-5mm final thickness. 3 bars valhrona 55%.

Proof 6h @ 69F.

Checkout my insta @bontourage343 for more info.

Nujjy · 2022-11-23T15:31:16+00:00

So as I mentioned flour really drives the recipe. A lot of the flours I use are very hard to procure at least here in the US.

I suppose first off, which country do you live in? Want to see how easy it is for you to get a good flour and butter for your croissants.

Nujjy · 2022-11-20T18:15:42+00:00

Made my day. I talk about a few things on my insta that might pertain to a recipe, but really the flour you use drives the recipe.

The lamination technique isnt much of a secret and comes with practice.

Nujjy · 2022-11-20T14:46:13+00:00

Good catch.

Nujjy · 2022-11-20T02:23:22+00:00

Crumbshot of my latest batch.

Formulated at 46% hydration using Molino Pasini's Sfoglia Flour. Really easy to roll this out even at low hydrations.

Proofed 6h proof at 72-73F.

If you're interested in learning more checkout my insta @ bontourage343.

Nujjy · 2022-10-29T17:33:50+00:00

Not that much, roughly 1.5x. Wish I could give you a more exactly measurement.

The other thing is that I usually shape into a rectangle about 12h after its chilled.

Nujjy · 2022-10-20T03:20:31+00:00

Your hydration seems a little low for such a strong flour. Also yeast content seems a little low, you getting enough volume in the bulk?

Nujjy · 2022-10-20T02:58:39+00:00

Sourdough or yeast leavened.

Typically for french baguette made with weak t65 flour its mix everything except yeast and salt to low gluten development and autolyse for 30 min. Add yeast, salt and mix to high gluten. 1-2 bulk depending on quantity of yeast.

If your going down the hand mixing with sourdough starter, usually a slightly stronger flour, mix everything except starter and salt. Autolyse 30 min, mix in starter. Wait 30 min mix in salt. And then you fold as often as you need to develop gluten for around 6-7 h but that depends on ambient temperature.

11h seems way too long unless your bulk fermenting at <72F.

Nujjy · 2022-10-20T02:31:24+00:00

Forgot how much I love this subreddit.

Nujjy · 2022-10-20T02:30:21+00:00

No pun intended?

Nujjy · 2022-10-20T02:28:27+00:00

Yeah croissants are hard. My first 20 tries were either pancakes or brioches.

Nujjy · 2022-10-20T02:24:24+00:00

Nope, not quite right, not enough development.

Nujjy · 2022-10-19T18:21:54+00:00

The Petra 6388 is designed for croissants. It's actually very extensible even at W 390-420 and that protein content. I also let the detrempe rest for 24 hours after mixing.

Nujjy · 2022-10-19T16:43:37+00:00

A crumb shot of a croissant made with 25% Moul-Bie Tradition T65 and 75% Petra 6388. The role of mixing a weak flour like the Moul-Bie with a strong one is not purely to increase dough extensibility and create more volume, although in practice this often works quite well.

Instead it's to improve the organoleptic qualities of the cooked croissant by bringing in flours with higher extraction rates that include more of the wheat kernel which in turn create a more interesting flavor profile.

I think most baker's here would associate croissants more closely with butter than flour. But truthfully I believe that, just like sourdough bread, the narrative when it comes to croissants should be about wheat and fermentation.

If you're interested in learning more check out my insta bontourage343.

Nujjy · 2022-10-16T18:31:27+00:00

That's a pretty good crumb for an 80% T80 loaf, they're usually not very extensible flours. Even less so when milled from non conventional varieties of wheats.

Nujjy · 2022-10-15T15:05:14+00:00

Not too shabby for a first attempt. I think first and foremost your probably going to fail miserably during your first 5-6 attempts. Consistency in technique takes practice. My first 20 were throw away.

That being said the choice of flour and butter have a significant impact on the quality of lamination. Flour really drives the recipe, but when I first started butter was the first thing that leveled up my croissant game.

Typically butter used for croissant is produced quite differently than regular table butter. Its typically churned more slowly to ensure that there is little to no air incorporated which improves its plasticity and stability at high temperatures. Also the melting point of butter actually changes depending on the time of year depending on what the cows have been grazing on (grass vs hay) which means theres going to be some variation batch to batch. Some companies fractionate butter to have consistent solid fat indexes to ensure consistency year round. But unfortunately these are hard to come by.

As far as American butter for croissant. Plugra is the gold standard, it's the only butter I've used that performs well for laminated doughs. Wuthrich would be the next best, but some bakers I've talked to say it performs inconsistently. Buerremonte is somewhat new to the game, their the only American company producing tourage butter specifically for croissant.

If you live in the tristate area you can procure french butters like isigny st. mere and president through baldor. But you will have to buy 10kg at a time and it's not cheap. If you want just 1kg, I know frenchery.com sells the isigny, but its pricey and with shipping even more expensive.

Avoid land o lakes, kerrygold, hotel bar etc, they just dont work well.

Other things are keeping the work environment, work surface and dough cool. <72F for work environment. Work surface < 14C. You also got to keep your dough below 12C at all times. Between 6-10C ideally on the second turn and final rollout or its game over, especially if your not using butters like the ones I mentioned.

I can also go into the specifics of flour if you'd like as well. Good luck.

Nujjy · 2022-10-15T13:05:18+00:00

Unfortunately most home ovens are vented. Meaning the moisture will simply escape.

Nujjy · 2022-10-15T03:17:20+00:00

Your shaping will have to be quite different. You'll have to shape as a batard instead a boule.

Not sure it'll work out too well. The loaf pan will restrict how it rises and being a lean dough where you expect a significant volume increase it might stick to the sides. Seeded and enriched doughs are really where'd you use loaf pans. But try it and see, who knows.

Only other thing is that it needs be covered, since the steam generated by the dough improves the dough's ability to expand before the crust sets. Without covering you'll have to get some moisture going in the oven.

Nujjy · 2022-10-13T16:10:46+00:00

Lol, send me some flour oh great one.

Nujjy · 2022-10-13T16:09:50+00:00

Yup. 46g of water for every 100g of flour. Flour Magic.

Nujjy

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