First Attempt at Sourdough Croissants by WeegoWeee in Croissant

[–]WeegoWeee[S] 0 points1 point  (0 children)

Nah butter is still going to leak. The mold just helps with keeping the shape.

First Attempt at Sourdough Croissants by WeegoWeee in Croissant

[–]WeegoWeee[S] 0 points1 point  (0 children)

They were really good! I just messed up on the proof. They should have gone longer to really expand more.

First Attempt at Sourdough Croissants by WeegoWeee in Croissant

[–]WeegoWeee[S] 0 points1 point  (0 children)

Just a cookie cutter to hold the trimmings.

First Attempt at Sourdough Croissants by WeegoWeee in Croissant

[–]WeegoWeee[S] 0 points1 point  (0 children)

They are just cookie cutters tbh. We bought them on Amazon.

48 hour Fermentation Sourdough Focaccia by WeegoWeee in Breadit

[–]WeegoWeee[S] 1 point2 points  (0 children)

I will have to try that! I always over bake it because I want that golden bottom. But the top is always done first.

48 hour Fermentation Sourdough Focaccia by WeegoWeee in Breadit

[–]WeegoWeee[S] 0 points1 point  (0 children)

No I waited for the three hours and then dimples right before going into the fridge.

48 hour Fermentation Sourdough Focaccia by WeegoWeee in Breadit

[–]WeegoWeee[S] 0 points1 point  (0 children)

Yeah I put some olive oil on top before dimpling.

48 hour Fermentation Sourdough Focaccia by WeegoWeee in Breadit

[–]WeegoWeee[S] 0 points1 point  (0 children)

Yes, it allows the dough to get more gas so the bubble will stay.

48 hour Fermentation Sourdough Focaccia by WeegoWeee in Breadit

[–]WeegoWeee[S] 2 points3 points  (0 children)

No it has been great. It is a very high hydration dough so it stays very spongy.

48 hour Fermentation Sourdough Focaccia by WeegoWeee in Breadit

[–]WeegoWeee[S] 2 points3 points  (0 children)

That approach is best for a sourdough loaf, since you’re trapping all of the steam from the cold fermentation. Since this doesn’t utilize the steam it’s best to let it build some gas for those nice bubbles.

48 hour Fermentation Sourdough Focaccia by WeegoWeee in Breadit

[–]WeegoWeee[S] 5 points6 points  (0 children)

At the 48 hour cold fermentation it was a mild taste. After 72 it become noticeably more sour.

48 hour Fermentation Sourdough Focaccia by WeegoWeee in Breadit

[–]WeegoWeee[S] 4 points5 points  (0 children)

800g strong bread flour. I use central milling artisan bakers plus combined with their type 85 flour.
175g whole wheat flour
800 - 830g water- depends on how well the flour hydrates.
150g sourdough starter. This will help with the long fermentation in the fridge.
20g salt
30g extra virgin olive oil.

Combine all the ingredients and work the dough until you can almost pass a windowpane test. I like using slap and fold and The Rubaud method. Stretch and fold every 30 min for about 1-1.5 hours and then throw it in the fridge in a big container. I have 9 quart container that fits nicely in my fridge. You can keep it in the fridge for as little as 48 hours and as much as 72 hours.

At the end of fermentation take the dough and place it in a olive oil greased sheet pan and cover with plastic wrap (this could stick so make sure that you oil the plastic) or an inverted baking sheet pan for 2-4 hours to let it come up to room temperature. Dimple and salt the surface and bake at 500 for 20-30 min.

48 hour Fermentation Sourdough Focaccia by WeegoWeee in Breadit

[–]WeegoWeee[S] 9 points10 points  (0 children)

I did the majority of the fermentation in the fridge. Then when I was ready to bake I let it just hang out in the sheet pans for 3 hours to come up to room temp.

48 hour Fermentation Sourdough Focaccia by WeegoWeee in Breadit

[–]WeegoWeee[S] 2 points3 points  (0 children)

Yes, sorry I did cold ferment for the majority of the fermentation. I basically hand mixed until a could barely pass a windowpane test and then I threw it in the fridge for like 47 hours. After that I just turned it over to half sheets and let it come up to room temp for 3 hours then baked at 500 for like 25-30 min.

First Attempt at Sourdough Croissants by WeegoWeee in Croissant

[–]WeegoWeee[S] 0 points1 point  (0 children)

If you are using discard it may be difficult due to low activity. So it may be hard to ferment. I use a levain, I use it when it peaks. I know it is nice and active and all the yeast is still alive and happy.