Croissant take 2

The first croissants I ever made was a Tartine recipe. They were the best croissants I’ve ever made. So when I got the Tartine Bread book, I wanted to try it again. This recipe was different from the last. It didn’t quite work out, though it would have made an excellent loaf of bread.

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Usually Tartine starts off with a leaven or a poolish. This actually uses both. A leaven is basically a sourdough starter, and a poolish is sort of a starter but with store yeast, not wild. I let them sit for about 3 hours until bubbly.

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The way to check is to take a little bit and see if it floats in a bowl of water. If it does, it’s ready. The leaven, the first picture, probably needed a longer time; it didn’t meet the float test but I was impatient.. The poolish, the second picture, bubbled very fast.


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Then in room temperature milk, I stirred in the poolish and leaven.


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Add in the dry ingredients, mix and let rest for a little while.

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Now the consistency of the dough felt pretty wet, sort of the same feeling for the Country Bread recipe in this book. What they suggest is to give it “turns” in the bowl. Like what I did for the English Muffins. Every 30 min you give it a couple of stretches and folds. Here’s where I might have gone wrong. I let it rise for about 2 hours.. I think it needed at least 3 and maybe more turns. But the dough did turn out billowy and soft, yet strong in form, as you can sort of see with the first picture being the start of the wet dough and the next picture being slightly more airy looking. Ok, I do have to practice taking pictures..


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I put this dough in a plastic bag and refridgerated it for a couple of hours.

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When I was ready to take the dough out, I pounded the butter flat for the lamination of the dough. I took out the dough.. and it was all sticky in the bag, very sticky.

So flouring the counter, I turned the dough over a couple of times so I could actually roll it out and not have a sticky mess.

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I rolled it out, smashed the butter flat, and placed it on the dough;


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and folded it like a letter; which would be laminating. However, the dough was so soft that it started tearing like crazy! But I kept on!

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I put the rectangle of dough in some wax paper, covered it in 2 cookie trays and placed it in the freezer for an hour.


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Each hour I took it out and did the same folding/rolling and it just kept tearing. The dough was way too soft, the butter wouldn’t even roll out properly and disperse in the dough. The butter actually started tearing holes in the corners, and pretty much everywhere in the dough. Sigh.

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The last folding, I rolled it out to be a long rectangle.

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I cut them into little triangles for smaller croissants. I noticed the butter wasn’t balanced in all the pieces.

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I shaped the croissants;


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And let them rise for a couple of hours then egg washed them before sticking them in the oven.

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They looked decent, but unfortunately they didn’t really taste like croissants. They tasted like really nice soft sweet bread.


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There’ll be a take 3 in my future!

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One Response to Croissant take 2

  1. spriolo says:

    These are awesome Croissants. My brother makes them and instead of folding butter in once he folds in butter, pounds down the folded dough and folds in butter 2 more times! His layers of dough are ultra thin by the time he’s done.

    The croissants come out so flakey and buttery that way.

    Nice work!

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