Croissants from Tartine Box Set by Chad Robertson

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Notes about this recipe

  • mseers on October 29, 2011

    shaping: roll to 18x24, 1/2 in thick. cut in half to create two long rectangles 9x24. cut ea into 6-8 rectangles. roll up triangle beginning wide side. place on baking sheet, rise 2 hours. ready to bake when 50% larger than original size. firm but puffed up. can also shape in the evening, refrig overnight - retarded rise. let them puff slightly at room temp before baking. brush with egg wash 2 yolks 1 t cream. bake 425 about 30 min.

  • mseers on October 29, 2011

    complete two more turns. after third turn, will have a rectangle 8x12, 2 in thick. wrap in plastic and chill in freezer at least 1-2 hours. can store in freezer 2-3 days, but transfer to refrig the night before plan to bake the dough.

  • mseers on October 29, 2011

    roll doug into a 12x20 in rectangle. place butter in centre. fold right and left over dough. immediately turn 90 degrees and roll it again into a rectangle 12x20 in. do letter fold again. this is the first turn. refrig 1 hr. if refrig longer, let it warm again for 15 min before next turn.

  • mseers on October 29, 2011

    for 14-16 croissants: 450g whole milk room temp, 300g leaven, 400g poolish, 1kg bread flour, 28g salt, 85g sugar, 10g active dry yeast, 400g cold butter. combine milk with leaven and poolish. add flour, salt, sugar, yeast. mix thoroughly, rest 25-40 min. bulk ferment 1 1/2 hours, turn every 30 min. flatten into a rectangle in a plastic bag, chill in refrig 2-3 hours. cut cold butter into cubes, pound, incorporate 1/2 c ap flour into it. goal to make it pliable without warming it. mould into an 8x12 in rectangle. keep cool but don't let it chill to the point of no longer being pliable.

  • mseers on October 29, 2011

    leaven: 1T mature starter, 220g ap flour, 220g water 80F. feed. ready when poolish and starter pass float test.

  • mseers on October 29, 2011

    poolish: 200g ap flour, 200g water 75F, 3g active dry yeast. stand 3-4 hours or overnight in refrig.

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