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    Joshua Weissman Croissants Summary

    Uploaded by

    Crikeee
    This document provides instructions for making croissants completely by hand in 3 days. It involves making a yeast dough with butter and folding it multiple times over 2 days to layer the butter. On the third day, the dough is rolled out and cut into triangles which are rolled and shaped into croissants. They are then proofed for 2 hours and baked for 16-21 minutes total to produce homemade croissants.

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    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd

    Joshua Weissman Croissants Summary

    Uploaded by

    Crikeee
    2K views3 pages
    This document provides instructions for making croissants completely by hand in 3 days. It involves making a yeast dough with butter and folding it multiple times over 2 days to layer the butter. On the third day, the dough is rolled out and cut into triangles which are rolled and shaped into croissants. They are then proofed for 2 hours and baked for 16-21 minutes total to produce homemade croissants.

    Original Title

    JOSHUA WEISSMAN CROISSANTS SUMMARY

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    This document provides instructions for making croissants completely by hand in 3 days. It involves making a yeast dough with butter and folding it multiple times over 2 days to layer the butter. On the third day, the dough is rolled out and cut into triangles which are rolled and shaped into croissants. They are then proofed for 2 hours and baked for 16-21 minutes total to produce homemade croissants.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    2K views3 pages

    Joshua Weissman Croissants Summary

    Uploaded by

    Crikeee
    This document provides instructions for making croissants completely by hand in 3 days. It involves making a yeast dough with butter and folding it multiple times over 2 days to layer the butter. On the third day, the dough is rolled out and cut into triangles which are rolled and shaped into croissants. They are then proofed for 2 hours and baked for 16-21 minutes total to produce homemade croissants.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    of 3
    At a glance
    Powered by AI
    The key takeaways are that making croissants requires multiple steps over multiple days including making the dough, encasing butter in the dough, rolling and folding the dough, and shaping the croissants.

    The steps to make the dough are to mix the dry ingredients, add the wet ingredients and mix to form a dough, knead the dough, let it rest in the fridge, and perform turns on the dough.

    To encase the butter in the dough, the butter is pounded thin and placed in the center of the rolled out dough. The edges of the dough are then folded over the butter to completely encase it.

    How To Make Proper Croissants Completely By Hand

    Ingredients you'll need:

    130g water @ 100 degrees Fahrenheit


    6g active dry yeast

    250g bread flour


    30g granulated sugar
    5g fine sea salt
    25g unsalted butter, melted
    1 egg yolk (about 18g)

    Beurrage (butter block):


    138g unsalted butter (ideally high butter fat European style butter like plugra,
    wuthrich, etc.)

    Sample Schedule:
    Day 1: (the night before maybe like 8 or 9 p.m.): Make your dough and prepare it
    for it's overnight rest.
    Day 2:
    9am-Make beurrage
    9:25am - Encase butter in dough, roll and fold
    10:30am - Second fold
    11:30am - Roll dough out to correct size for slicing and shaping. Rest in fridge.
    12:30am - Cut dough and shape croissants. Brush with egg wash and proof.
    2:30P.M - Brush again with Egg wash
    2:35 P.M - Bake

    DAY1 8-9 p.m.


    1. mix dry yeast with water. Let it sit for 10 mins or when it gets foamy at the
    top

    2. add the bread flour, granulated shugar and sea salt to a medium-sized bowl.
    mix until everything is well mixed
    3. add the yeast mixture, egg yolk and 25g unsalted melted butter
    4. mix all ingredients into a dough, using hands to lightly knead it until
    everything starts to come together
    5. on a table, pick it up and slap it on the table to fold over itself, until
    you see a smooth surface on the dough.
    Gives dough strength
    6. roll the dough back into a ball and put it back into the medium sized bowl.
    7. cover the bowl in plastic wrap and let it rest in the fridge for 10 mins

    8. remove the plastic wrap and perform the "1st turn":


    gently pull on an edge and stretch it over and gently pat it down.
    do this all the way around so that it is like an elastic ball
    when done place it seam-side down
    9. plastic wrap it and put back in the fridge for 10 mins

    10. remove the plastic wrap and perform the "2nd turn":
    same as "1st turn"
    11. plastic wrap it and put back in the fridge for 25 mins

    12. take out the dough and place it on a sheet of wax paper that is much larger
    than the dough
    roll the dough a lil bit, so that it's oval shaped
    don't roll too hard. redo the wrapping process if it bursts
    gonna fold the wax paper over the dough so that the wax paper is (7x7 inches)
    18x18 cm
    flip the dough over and gently roll it to the edges. the dough will conform
    to the wax paper
    make sure the dough is completely even
    Place in the fridge for 12 hours

    DAY 2 -NB: IF THE DOUGH IS RESISTING(sliding back after rolling), LET IT REST
    (rewrap unchanged in plastic wrap and place in fridge for 30 mins)
    1. measure out 138g of the european butter. Cut each as evenly as
    possible(heightwise, can cut pieces to fit the square)
    2. using wax paper again, fold it over the butter (4x4 inches) 10x10 cm and turn
    it seam-side down
    3. lightly pound out the the butter folded in the wax paper until uniform and
    evened out. (This is the Beurrage)
    4. place the Beurrage in the fridge for 5 mins

    5. on a lightly floured surface, place your dough on


    6. lightly roll out the corner edges to elongate them. roll the centre a little
    to prevent too much uneveness
    7. place yout Beurrage on the centre of the dough, so that its corner edges are
    facing the flat edges of the dough
    8. take each edge of the dough and fold over to the centre, encasing the
    Beurrage
    make sure it is completely encased and no butter is peeping out
    9. Let it sit for a while. You don't want the butter to be completely rock hard
    before rolling

    10. Flour your rolling pin over your dough


    11. Lightly press down along the length of the dough, helping the dough unify
    with the butter
    12. roll the dough with even pressure until its roughly (18 inches ) 46cm long,
    keeping the rectangular shape as much as possible
    use a card to keep the shape in
    don't roll back and forth in each roll, go in one direction
    even pressure distributes the butter evenly
    13. "1st fold"
    grab the bottom part of the dough and fold it 3/4 of the way upwards
    grab the top part of the dough and fold it 1/4 the rest of the way downwards,
    till both ends meet
    lightly pat down so it sticks
    fold from the longer end till the end of the shorter side
    lightly tap (NOT PRESS) down on the dough
    14. cover in plactic wrap and let it rest for 1 hr

    15. lightly tap down on the dough


    16. roll the dough lengthwards with even pressure
    17. "2nd fold"
    fold the top part 1/3 downwards
    fold the bottom part until the end of the top part
    adjust so that it's even, NO OVER/UNDERLAPPING
    18. let it rest for 12 hours

    DAY 3-NB: IF THE DOUGH IS RESISTING(sliding back after rolling), LET IT REST
    (rewrap unchanged in plastic wrap and place in fridge for 30 mins)
    1. roll the dough until its (10 inches) 25 cm wide and (1/4 inches) 0.6 cm thick
    length doesn't matter
    2. "shaping croissants"
    make lil marks on the bottom of the dough(lengthwards) at (4 1/2 inch) 11.5
    cm intervals
    make lil marks at the top which are halfway inbetween the marks made at the
    bottom
    WITH A SHARP KNIFE, cut into triangles from the top mark to the bottom and
    bottom to top. DO NOT SAW

    take a triangle, and gently elongate it DON'T FIGHT IF IT FIGHTS YOU


    roll from the wider end tightly(DON'T SQUEEZE) until you reach the long
    corner
    lightly sqeeze the tip down so that it sticks
    repeat for other triangles
    3. place the croissants on a baking sheet lined with parchment paper
    place it in a way that the weight of the croissants is on its tail, otherwise
    it will go out - unravel -when baking
    admire them :P
    4. whisk 1 whole egg and LIGHTLY brush the tops of them
    5. "proof them"
    don't allow a draft to go on them otherwise they develop a skin
    place in the cold oven around room temp for 2 hours
    they should be puffy and almost doubled inside. they should jiggle when you
    lightly shake the pan
    6. another eggwash
    BE GENTLE
    7. bake at 200 deg C for 6 mins, then 165 deg for 10-15 more minutes

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