Croissant Hand Mix

[iontrap]

Attached is an image showing the process for a hand mixed croissant with poolish from Advanced Bread and Pastry by Suas, however the procedure of the "hand mix," to my knowledge, was not defined in the text.

Could anyone help to fill in some details here? For example, autolyse? Am I looking for a window pane?

 

[Norcalbaker59]

Attached is an image showing the process for a hand mixed croissant with poolish from Advanced Bread and Pastry by Suas, however the procedure of the "hand mix," to my knowledge, was not defined in the text.

Could anyone help to fill in some details here? For example, autolyse? Am I looking for a window pane?

No autolyse. Autolyse is to develop gluten (extensibility) in bread dough without adding friction heat from using a mixer. It is not used

The 12 - 16 hour poolish is used to 1) add flavor; 2) provide extensibility in the dough.

Susa’s book is written for professional pastry chefs. It contains forumulas, not recipes. It assumes the reader knows the fundamentals of baking and/or is using the book in a class setting.

Just mix the polish. Cover and leave at room temperature for 12 hrs, but not more than 16 hrs.

When you’re ready to use the poolosh, mix the ingredients for the main dough.

After the dough was formed, mix the poolish into it.

Allow the dough to rest per the first fermentation instructions of two hours in the refrigerator.

Make your butter block using the amount of butter listed as “Butter for roll in”

Laminate the dough per the instructions of three single folds, with one hour between each fold.

 

[retired baker]

window pane, no .
Folding the dough develops all the gluten needed.
If you window pane the dough it will start to rip when it proofs before baking, thats a sure sign of over processing. Either over mixed or too many folds.

Heres a perfect example, not mine. at the 18:05 mark you can see the dough rip as it proofed.

 

[iontrap]

window pane, no .
Folding the dough develops all the gluten needed.
If you window pane the dough it will start to rip when it proofs before baking, thats a sure sign of over processing. Either over mixed or too many folds.

Heres a perfect example, not mine. at the 18:05 mark you can see the dough rip as it proofed.

Perfect. Thanks for the visual guide. What's your opinion on spraying with water before folding? This is not something I've seen recommended too often.

 

[retired baker]

Perfect. Thanks for the visual guide. What's your opinion on spraying with water before folding? This is not something I've seen recommended too often.

everyone develops their own style, the french baker I apprenticed with was the best I ever saw so i mostly follow his way.
But if the dough needs dampening then its too dry. Its a repair.
A dry, overly firm dough will not proof easily vs a supple dough that will rise very quickly.

I had my local store order fresh cake yeast for me, $2.50 lb, I got 2 lbs.
i made a batch of 30, starting with the dough at 3am they were cut , rolled, proofed (no steam required) and all baked before 5 am. Less than 2 hrs, so when I see proof times of 2 hours or more ? .

 

[retired baker]

I made a larger dough and laminated it in 22 minutes. 1 x 3 fold and 1 book fold.
Final temperature is 62f degs, cover with a wet cloth, not plastic, to super cool the dough. Its important to control the temperature.
Recipe is, it made 42 crois. approx 2.5 oz each. Mixed for approx 2 minutes on slow speed, very small amount of water added to ensure no dry dough on the bottom.

1 qt water with 4 oz milk powder.
2/4 oz salt
4 oz sugar
3lb 7oz high gluten flour
3 oz FRESH yeast.
24oz uns butter.

 

[retired baker]

I set the oven at 145F degs for proofing.
Temp was verified with the gun. DON'T go higher than that.
Shooting the trays showed 90F , give them 5 minutes MAX and remove until the tray goes cool again, rinse and repeat 3 or 4 times. You can tell by feeling the tray with your hand whether its too warm or too cool.
With fresh yeast they will proof very quickly this way, after 20 minutes I had to leave them on top of the stove whilst the oven came up to 375F.
Most of the proofing occurs on top of the stove, not in the oven, I am using the oven to kickstart the dough, you can't just put them in and set a timer.
Before they are fully proofed leave them to rise on the stove and crank the heat up to 375F or they will run away and over proof before the oven gets hot enough.
They fully proofed in 30 minutes and no butter melted.

145f proof, all butter, no melting.

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