Opinions on Kate Reid's Croissant method from her Book Lune

[SHA]

Has anyone tried Kate Reid's method for making croissant for the home baker ? Does it yield good quality croissant ?

 

[Bakingtime3]

Haven't seen/tried that particular recipe, but others I have tried over the years gave mediocre results. I doubt a pro bakery selling croissants is anxious to give away for free online or in a cookbook a recipe that is the foundation of their business. Likely they have perfected it over time and aren't likely to give away their secrets to success. TV cooking shows also show pro bakeries using equipment like a dough sheeter to give the layers consistency which is likely not something you have at home.

 

[SHA]

Would also be curious if anyone has tried the recipe from pastry chef Emma Fontanella :

https://www.emmafontanella.com/the-easiest-croissants

 

[retired baker]

Has anyone tried Kate Reid's method for making croissant for the home baker ? Does it yield good quality croissant ?

try it, see if you like it,
she ends up with 12 dough layers and 8 butter for 20 layers, thats not enough.
she also is rolling out 12 rounds of dough, to me thats 12 times the work.

A 3 fold and a book fold gives around 36 layers, thats optimal.
once the butter is pounded out it only takes 7 minutes to roll and fold the dough to completion.
Thats why we do it this way, its quick and simple.

 

[retired baker]

Haven't seen/tried that particular recipe, but others I have tried over the years gave mediocre results. I doubt a pro bakery selling croissants is anxious to give away for free online or in a cookbook a recipe that is the foundation of their business. Likely they have perfected it over time and aren't likely to give away their secrets to success. TV cooking shows also show pro bakeries using equipment like a dough sheeter to give the layers consistency which is likely not something you have at home.

nah, all you need is a real rolling pin.

 

[SHA]

Thanks. Informative video - I like to mix/knead my breads in a food processor by pulsing for 45 sec with excellent results - any reason it wouldn't work with this type of dough (about to try it with high gluten bagel dough - anything I should be concerned with?)? Also, do you have a much harder time doing this during the summer months? Thanks.

 

[retired baker]

Thanks. Informative video - I like to mix/knead my breads in a food processor by pulsing for 45 sec with excellent results - any reason it wouldn't work with this type of dough (about to try it with high gluten bagel dough - anything I should be concerned with?)? Also, do you have a much harder time doing this during the summer months? Thanks.

how much dough can you fit in the machine, 2 croissant ?
hardly seems worth the bother.

I use ice water in summer, you' still need to activate dry yeast with warm water....
but I despise dry yeast and avoid it at all cost.

 

[SHA]

I assume the ice water is to cool the tabletop ? Also, what would be the baker's percent of fresh yeast to flour ?
Finally, if I take a croissant recipe and want to make 1/2, how do I alter the proportions of the butter block and length/width of the dough ?

 

[retired baker]

I assume the ice water is to cool the tabletop ? Also, what would be the baker's percent of fresh yeast to flour ?
Finally, if I take a croissant recipe and want to make 1/2, how do I alter the proportions of the butter block and length/width of the dough ?

ice water is to cool the dough.

1 pint ice cold water with 4 oz milk powder.
1/8 oz salt
2 oz sugar
1lb 11oz high gluten flour
1 1/2 oz fresh yeast.
12oz uns butter. pounded cold and immediately rolled into the dough.

i never measure the dough or make a butter slab. Fool proof methods ensure you will never learn a very simple way.
if you make a butter slab , then chill it, you defeat the purpose of working the butter.
The butter cannot be left out to soften, it must be cold but maleable at the same time. The only way to get that is pound it on the spot and roll immediately.

when you see videos of butter slabs placed directly on the dough theres a problem, the dough has to be changed from original recipes to accomodate the harder butter.
So the dough is hydrated less to make a firmer dough and over-mixed. At that point its doomed no matter what.
What follows is a trail of accomodations for an initial mistake, every step has to be changed.
Because the dough is stiff it needs an extended rest period before the butter can be rolled in.

 

[Bakingtime3]

Recipes used in commercial bakeries are probably optimized for speed and consistency. Home cooks often don't have the experience of someone who has spent years working in a professional bakery.