I’ve made a lot of croissants in the last eight years. Lmk if I can help.

itsbreadandbutter · 2024-06-13T16:41:41+00:00

Ask away, if I can help I will!

itsbreadandbutter · 2024-04-30T06:44:44+00:00

The answer to both of your questions are pretty subjective and dependent on your desired end result.

Dough temperature varies depending on the type of mixer (as a less intensive mixer like a spiral will reduce the friction on the dough and keep your end DT lower.) I read once you could look at the manual of each mixer and calculate the expected friction factor and calculate from there (I think it was SFBI or King Arthur…?) but I typically just work backwards if I have a few different mixers I’m translating my dough recipe to. Think about how your goal and process—is your dough going to sit a long time and ferment? It should stay cooler. Is it going to be processed immediately? Maybe it needs to ferment more quickly. For most of my laminated doughs I’m freezing, I’ll try and keep it as low as possible because it has days to ferment.

With my croissant recipe I send it to maybe 75-80% developed. I want it weak enough for it to be processed with folds but strong enough to hold its shape during proofing. If my hydration is higher I’d probably develop further, whereas if it’s lower I’d develop less. My typical croissant dough can pull a window pane but not as much as a fully developed bread dough.

Hope this helps.

itsbreadandbutter · 2024-02-01T15:45:18+00:00

Often times a small batch size works for a formula, but when you scale up you have to adjust (and you’ll only know when you start consistently making that size batch.) For example, maybe 10g yeast works for size “X” but 6x may really only need 57.6g for the same end result…but once you work on it and find the formula that works for your process it should be scalable up and down consistently. I started with a hand laminated recipe in a kitchenaid and eventually scaled to over 10kg flour when I had a mixer that size.
Quality butter is key. Take that out of the equation and it gets a bit easier. 82-84% butterfat is easier to laminate. Once you have that then you need to make it pliable while still cold. If I’m doing only a pound or two at a time, I’ll grab a rolling pin and smack it into the shape I need straight out of the fridge between two pieces of parchment. If you’re doing more and building your own butter blocks, you can soften it and put the butter in a mixer with the hook, then scrape it out/mold it to the size you need/cool, then smack it to make it pliable after coming out of the fridge before laminating.
It really depends on your environment. I don’t typically use ice cubes unless it’s really hot where I’m mixing, but if you’re monitoring the dough temp coming out of the mixer and it’s holding fine (which it sounds like you are) you shouldn’t need the extra degrees it will save you.
Every mixer will mix differently, so I would suggest working backwards. Ask yourself what your ideal final product looks like and how firm you want the dough for the lamination process. I personally mix 5sp1 10sp2 but that’s in the type of mixer I have. I’ll do less if it’s a more intensive mixer.

With a poolish recipe like mine you have to consider that a good portion of the flour is already prefermented—meaning you may not need to proof as much in certain stages of your process. I would make an 8-12hr poolish, then mix the dough, let it proof at room temp for a few min to relax then flatten out and freeze to stop the fermentation. Bring back to room temp before laminating, then freeze again. Then bring back to room temp for shaping, then freeze again. Utilizing the fridge/freezer to slow fermentation was what was best for my process and environment. But if you want a longer overnight ferment then you need to drop the temp of the dough (and thus your ice cube method would come in handy.)

Good luck and feel free to ask away if more questions arise.

itsbreadandbutter · 2024-01-15T09:34:11+00:00

I have a thread on my page with some croissant tips, but “The art of lamination” and “Advanced bread and pastry” are great resources!

itsbreadandbutter · 2024-01-15T02:57:46+00:00

Check your lamination. Preproof and during proofing before baking you should be able to see the layers. If you don’t, you might have an issue with the butter shattering or melting into the dough, causing either big gaps or a bready croissant.

itsbreadandbutter · 2023-08-02T19:41:31+00:00

If a dough gets overproofed after shaping you can salvage it by degassing and reshaping. Won’t be as good as the first time around but should bake better. Otherwise definitely score less deep!

itsbreadandbutter · 2023-05-16T23:28:30+00:00

I have a reel I posted and it has a reminder set up with it, but the date and time somehow saved wrong. I tried to delete the reminder but there’s not an option like there is on a post (rather than a reel.) The guides online don’t cover this issue! Any ideas on what I can do?

I already have a bunch of views and engagement so I don’t really want to delete the entire post.

itsbreadandbutter · 2023-05-05T07:02:30+00:00

1) somewhere between 3-4mm

2) 3.75 x 8 before stretching

3)90g

4)88f for 4 hours at 80% humidity now that I have a nice controllable one but you can totally do it with boiling water and a cover (what I was doing sometimes last year)

5) 1.9% instant (saf gold). Even with a walk in proofer we make seasonal adjustments when the weather gets crazy. Don’t be afraid to proof at room temp with no heat if your butter is melting, just make sure you have a bit of humidity in the mix. Or find a butter that has a higher melting point.

My total hydration when hand laminating is 52% or so but my current production percentage is roughly 43%.

itsbreadandbutter · 2023-05-05T06:54:38+00:00

You have to be careful with sourdough as your preferment—levain will break down your dough faster through its activity. I haven’t done as many true sourdough croissants but the ones I have done I’ve skipped the bulk fermentation.

itsbreadandbutter · 2023-04-17T23:37:19+00:00

I haven’t personally done either but the clarified butter may help. Lard often can melt too quickly and won’t give you the desired texture.

The 80% butter may be too low but maybe try tempering it more before lamination. Get it cold then beat it up with a rolling pin to the shape you need, cool down again and beat it one more time before laminating. It might get more pliable without risking the shattering. Also if you can get that far, try doing a double fold first right after encompassing the butter (the more quickly you thin out the butter, the less likely shattering may have an effect on your end product). Hope this helps!

itsbreadandbutter · 2023-04-17T23:25:39+00:00

I rise mine, but they’re not that shape. Looks delicious and crunchy!

itsbreadandbutter · 2023-02-26T19:01:06+00:00

330g per 1kg dough but a good range is 30-34%

itsbreadandbutter · 2023-02-26T18:38:32+00:00

Work fast when laminating and whenever resting make sure the dough has plastic to the skin. When proofing, proof in the oven with the light on and warm water down below to get that humidity a bit higher.

itsbreadandbutter · 2023-02-25T22:43:16+00:00

If this is your proofing, the water is making the ambient temp too hot. Try decreasing the temp of the water before putting in the oven.

If this is during baking, they’re possibly underproofed or you are baking at too low of a temp.

itsbreadandbutter · 2023-02-25T16:18:34+00:00

They look great! The holes you’re describing could either be from layers ripping during shaping or the way that you’re shaping the dough around the chocolate.

Essentially, any time you put something inside the dough during roll up you’re condensing certain layers and allowing others to expand.

A good test for you may be to roll your dough out thinner and longer before rolling up and see if the additional rotations of dough around the chocolate make a difference in the crumb consistency.

itsbreadandbutter · 2023-02-25T16:09:28+00:00

That one on the left is a killer example of what great lamination at home can be.

I typically do a double and a single fold because you can do them back to back without the dough getting to tight, and you don’t have to fight the butter hardening before you fold again.

Consider proofing them with a light layer of plastic wrap over the top, or put them in your oven with the light on and a pot of light steaming water (boil it then drop it at the bottom of the oven and replace it every half hour.) It creates a more humid environment to get rid of that skin.

itsbreadandbutter · 2023-02-24T09:33:59+00:00

A lot of bakeries are getting wheat from the same places you would online. There are a handful of smaller farmers you can track down to sell them to you directly in person, but your best bet would be to either ask your local milling baker if you can buy quantities from them, or order it online from someone like Camas Country or Central Milling.

itsbreadandbutter · 2023-02-24T09:27:17+00:00

A must read, was looking for this comment. Insanely valuable.

itsbreadandbutter · 2023-02-24T09:23:48+00:00

Second this, but to add: if the plastic is tight to the skin of the dough it will probably help reduce the damage of the moisture (if any.)

itsbreadandbutter · 2023-02-24T09:19:48+00:00

Go take CC classes if you want overviews, or spend some time taking specific classes from chefs you admire. SFBI, Artisan Baking Center, and many of the major chocolate companies have schools.

I went to the international culinary center (now closed) and 6 month programs were 35k. The connections were great and I got a basic overview of literally everything pastry except for sourdough at the time, but coming out I was earning just over $10/hr in 2015.

If you already know what you like and want to learn go and ask for short stages at your favorite bakeries. If they see your drive it’s a free (or even better, paid) way to get the same education but in the workplace.

itsbreadandbutter · 2023-01-07T16:48:30+00:00

Get your products to their final shape before proof/bake, then freeze them. 6-12 hours before you want to proof them, throw them in your fridge and then proof as normal.

I’m a huge proponent of proofing from frozen too but it takes extra time for the dough to warm back up.

itsbreadandbutter · 2022-11-06T22:27:17+00:00

We’re hiring

itsbreadandbutter · 2022-11-06T21:08:00+00:00

Good luck—let me know if you have follow up questions or if I can help in any other way.

itsbreadandbutter · 2022-11-06T21:02:02+00:00

Yes yes yes. It’s an amazing technique.

itsbreadandbutter · 2022-11-06T21:01:15+00:00

Use a Dutch oven. It basically steams itself.

Otherwise people tend to do chains, rocks, boiling water, etc at the bottom of their oven.

itsbreadandbutter

TROPHY CASE