Since Croissants contain yeast, I am sending this to Yeast Spotting event created by Susan from Wild Yeast. This week event will be host by ZORRA, so make sure to visit her to see the round-ups. There will be many delicious sweet and savory bread recipes to choose to. To join this event is very easy, here is how:
- Bake with yeast (wild or baker's) or make a dish starring bread.
- Post about it. Please include a recipe/formula, or a link to one, or some indication of how the bread was made. Also please include the word "YeastSpotting", with a link to this page.
- Submit your post here. Please submit it during the same week it was posted.
The basic recipe came from the book called Metropolitan Bakery, written by James Barrett and Wendy Smith Born. I have been using many recipes from this book and quite like them. Most recipes I tried were normally pretty easy and straight forward.
I took the middle part of the dough for a trial to make these croissant, that is why it seem from the photos that my dough only fold in half, just in case if some of you wonder.
The book has many tempting recipes that I want to try, one example is croissant. I have been meaning to make this croissant for a while, but never really got my hands on it. I actually really enjoy making laminated dough. The actual work of rolling, and folding I find it very exciting and quite relaxing. So, I decided from now on, whenever I get anxious attack, I will make any type of laminated dough, then freeze them. Sounds good for my mind and my arms too to build those muscle that started to jiggle, no?
Chocolate croissant anyone?
If you made your own puff pastry before, croissants dough is very similar, but using yeast to help them to puff, and unlike puff pastry, croissant dough only need 4 tours or turns instead of 6. If you'd like to make your own here is one good link you might want to try.