Spelt croissants from Pastry Love: A Baker's Journal of Favorite Recipes (page 81) by Joanne Chang

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Notes about this recipe

  • tarae1204 on January 17, 2021

    I actually just made the croissants (using AP flour not spelt) from Chang's 1st book Flour. Reading anya_sf's note, I encountered the exact same things. Please know end results were delicious despite issues! I too proofed overnight in fridge, and they went from looking flaky and risen to deflated. I used Plugra butter. Butter seeped all over during bake, and I used a flat sheet. Rimmed better. I too did not want underbaked croissants and baked full 40 minutes. I wouldn't say they were doughy but maybe they could have gone longer. I compared the AP flour recipe in Flour recipe to the spelt flour in Pastry Love -- very similar. Despite these concerning moments in the process, and despite the 36 hours from start to finish, the croissants were still delicious and I hope to make more. The recipe in Tartine (both original and 2019 revision) is very different! Worth trying next.

  • anya_sf on August 02, 2020

    The initial dough was very sticky even after 5 minutes of kneading, but at that point it seemed somewhat smooth. It was easy to work with after chilling. Rolling and shaping seemed to go okay. I used Plugra butter. I made a 12th "mutant" croissant with the leftover edges. The croissants seemed too crowded on 1 pan, so I used 2. After the initial rise, they looked great - large and puffy. I had high hopes. But after refrigerating them overnight to bake in the morning, they flattened out somewhat, and after proofing for the final 40 minutes, they looked totally deflated. So I guess they were overproofed? They leaked a lot of butter in the oven (which I thought was due to underproofing) and never recovered their height. Although they looked golden brown, I should have baked them an extra 5 minutes, as the centers were a bit doughy. I've tried several croissant recipes, but have a lot more to learn, as I've never achieved perfection. I will keep trying and would consider this recipe again.

  • rrobb on February 21, 2020

    Be sure to let these rise long enough. I let the shaped croissants rise twice as kong in my cool 70F house, but they ccoukd have used longer as the butter leaked out when basking and the layerss wwere too tight. That being said, they tasted fantastic and it was the easiest croissant dough I’ve ever worked with.

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