February's Croissant Project

As Ann requested, February's topic is croissants. She has passed along the recipe for us to try, and here are her notes about its origin:

"The book I originally was hoping to take the recipe from did not contain a recipe for croissants. I am not sure where the recipe I first tried was from? This recipe is from Pascal Rigo of Bay Bread in San Francisco, a bakery I would frequent while living in San Francisco. His french macaroons are the best I have had outside of France. The book, The American Boulangerie, contains the recipe for the macaroons that made at home taste just as they do from the shop. One thing he mentions in the book but not in the recipe for croissants is that the butter and the dough must be the same consistency every time you roll them out."

By the way, if anyone needs fresh yeast, you can stop by the bakery.

CROISSANTS

1/2 ounce (1 tablespoon) compressed fresh yeast
3/4 cup whole milk
1/3 cup water
3 3/4 cups high gluten flour or bread flour
1/4 cup plus 1 1/2 teaspoons sugar
2 teaspoons sea salt
3/4 pound (1 1/2 cups) unsalted butter

1. In the bowl of and electric mixer fitted with the dough hook combine the yeast, milk, water, flour, sugar, and salt and mix on low speed until a soft dough forms on the hook, 1 to 2 minutes. Do not overwork the dough or the final product will not be as flaky. Transfer the dough to a floured baking sheet, cover with plastic wrap, and refrigerate for 8 to 12 hours.

2. When you are ready to work with the dough, place the butter between two pieces of plastic wrap and beat it with a rolling pin, turning as necessary, until softened. The butter will later be spread on the dough; it should be malleable but not too soft. Set aside in a cool place.

3. Place the refrigerated dough on a generously floured, large work surface. Dust the top of the dough with flour, and then roll the dough into a large 12x6- inch rectangle, 3/16 -inch with the long sides running from left to right. (A large, heavy, ball-bearing pin make quick work of rolling. The heavy weight of the pin makes it much easier to roll out butter, elastic doughs quickly.) Roll mostly lengthwise, but occasionally switch to rolling widthwise to help keep the edges and corners as square and even as possible. Carefully brush off any excess flour from the dough. Starting on the right side and leaving a one inch border, slap and spread on the butter, using your fingers over two-thirds of the rectangle. fold the dough into thirds-starting with the left side, fold the butter line as if closing a book, and then fold the right side up and over the top layer. You should end up with a stack of 3 thick layers of dough, each separated from the next by a layer of butter.4. to begin your first turn, turn the dough 90 degrees on your work surface so the closed fold is at the top and, rolling lengthwise, roll out into a 12x6-inch rectangle. Brush off any excess flour and again fold into thirds as described in step 3, starting with the left side and ending with the right. Pull on the dough as needed to make the corners square. At this point, you have finished one turn.

5. There are three more turns to make. Mark on the parchment that this is turn 1, cover the dough with plastic wrap and refrigerate for about 1 hour.

6. For the second and future turns, place the dough on your floured work surface so the closed fold is at the top, and then roll the dough lengthwise, as for the first turn. Remember to brush off excess flour before folding into thirds and to jot down what number turns it is before refrigerating. Do two turns at a time, refrigerating for 20 to 30 minutes after each pair of turns. After the fourth and final turn, refrigerate the dough, covered in plastic wrap, for a good hour before shaping the croissants. (At this point, the dough may also be frozen, thaw the dough, still wrapped in plastic, in the refrigerator before use.)

7. To cut the dough, place the refrigerated dough on a generously floured work surface with the closed fold of the dough at the top. Dust the dough with flour and roll lengthwise into a large 10x 17-inch rectangle, 1/4-inch thick. Cut the dough in half lengthwise, to form two 5x17-inch strips of dough. With dough placed lengthwise in front of you, running from right to left, measure in 1 1/2-inches from the right on the bottom edge of the dough and make a small nick with your knife. Make and angled cut, starting at the nick on the bottom edge and ending at the right corner of the top edge. discard the trimming. Next, make an angled cut, parallel to the first cut, every three inches. Repeat with the second strip of dough. You will have, 3 x 5-inch angled “rectangles.” Discard the final trimming. Cut each “rectangle” on the diagonal, to form two triangles each.

8. To shape each croissant, set the triangle on a lightly floured work surface with the tip of the triangle pointing towards you. Hold onto the base of the triangle with your right hand and, using your left hand, pull the point towards you, stretching the dough until it’s almost double its original length. With your right hand starting from the base of the triangle furthest from you, roll the dough towards you until the point is underneath. Pull gently on both ends of the rolled croissant and transfer to a parchement-lined baking sheet, curving the ends of the croissant slightly. Leave space for them to double in size. Repeat with remaining dough triangles. Brush the croissants with egg wash and let rise slowly, at room temperature, until puffy and doubled in size, 2 to 3 hours.

9. Preheat the oven to 375 degrees and place the oven rack in the center of the oven. Brush the croissants once again with egg wash and bake for 15 to 20 minutes or until they are golden brown. Cool on a wire rack. The croissants are best eaten the day they are made. They can also be frozen, if wrapped airtight in plastic wrap, up to one month. Thaw overnight, still wrapped, and reheat in 350 degree oven for 5 to 8 minutes.