qahtan. This allows for expansion of the dough and prevents the squeezing out of the butter. As you can see i've been very careful in the laminating process. knead until smooth, cover, rest 15 minutes, Anyhow, I got a recipe off the food network, followed it to the t, and ended up with a beautiful multilayered piece of dough. My former Chef now uses this too. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. Give the bowl a quarter turn, then perform the same motion again. The fact that you divide your dough into two smaller balls will make it much easier to roll and get the appropriate thickness. Need to keep the butter as cold as possible. Cover your loaf pan or bread proofing basket with plastic wrap. Pate Feuilletee? my croissant has been cracked when it's proofing. The longer you proof them the more air they take in and the weaker they'll taste. Good job! I may still play with the humidity later, as the primary purpose was to find ways to proof more delicate doughs like croissants without covers - I always struggle with the plastic wrap. Method B is to proof in a warm environment "proof box/cabinet", keep at 80 to 90°F. While I went through breads class I would bring a pot of water to a full boil then place it on the floor of the oven with the light on. keep it cold. I think the pastries that are produced are extremely beautiful, delicious and really - they are like works of culinary art. You can also choose from hotels, food & beverage factory, and food shop croissant dough proofer, as well as from 2 years croissant dough proofer, and whether croissant dough proofer is snack food … This will take 45 to 90 minutes. The fact that I can't spell croissant should be a clue that I have no business making them. This can happen in your make-shift proofer oven (see Cook's Illustrated instructions below), or simply on the counter in a warm kitchen. You have alot of basic questions that will all become very clear if you could just watch as someone makes their croissants. I'll take a dozen next time you bake. You don't actually need to proof croissants very long. A hotel pan full of hot water on the bottom, with your dough on the top rack. I just let the "puff" in a cold place, and baked them from cold. Without tugging, pull the side farthest from you up and towards you, and fold your dough in half. Woudn't that sort of stop................ Community Bake - Semolina/Durum and similar grain... Steaming an oven for bread: Having trouble with... Swedish Rye inspired by Abe’s recent post. As a matter of fact When I made my croissants this weekend I only used half the dough on Sunday and rolled out a new batch last night. Hi Floydm Complex flavors: As the yeast in the dough is allowed time to ferment, it will yield an end product with more complex flavors. Lol Sorry for the misconception I just have bread on my mind all day. 1 tablespoon yeast Units equipped with auto mode will slowly and automatically bring the proofer up to temperature without removing the product from the unit. It chilled the stone down enough so that I got a good 10 -15 minutes extra to work with the dough before I had to put it back in the fridge to chill. You need to always ensure that the dough is proofed sufficiently in the first and second proofing to … While the proofer is extremely effective at warming and holding that temperature, it doesn’t cool. I will tell you how they come out! No proofing required. Croissants proofing on plastic tray. This means that your proofing will be faster, higher, and of better quality. Do you roll the dough out before you put the butter on it? I don't roll them very tight. The Fresh Loaf is not responsible for community member content. err I was referring to croissant dough since its so similar. Recipe Multigrain Bread. Heat through in a preheated oven (475ºC, 240ºC). Shape into 4 inch square.proceed as per puff pastry Method A is to "floor" proof for a few hours in a coolish place. Make sure to check the temperature with a thermometer. Any similiar experiences etc? A dough proofer (also called a proofing box, proofing oven, proofing cabinet, or dough proofing box) is a warming chamber that can increase the activity of the yeast. The reason the butter seeped out is because you had the oven temp way too high. I make about 200 Croissants a day, in a professional environment, but my techniques should help. Convection Temp: 350°F … it appears as though we are making two butter squares right? 1 large egg I really like the way he processed the butter.....much better than making one huge block out of 1.25 lbs of butter that the recipe I used called for. Enough butter leaked out and fried the bottoms that they came out a bit burnt on the bottom. Croissants … That is the only time I've ever tried making them, so I can't give you too many pointers. Whn rolling up the croissant do it loosly and put the "tail" on top. I like the of those croissants in your picture, even if you did loose some of the butter, bet the taste of them was good. Cheers from the croissant master. But then again the dough he made was rather wet to begin with. Some recipes require two or even three proofs before baking. It also has a proof setting but that only allows for choosing one of two temperatures and the lower temperature is higher than I want - 110. Turn on the light inside your oven to give it a little extra heat. We also have had some success putting frozen, shaped croissants in a 52F fridge overnight so they are thawed but not proofing (much) when I come in at 4:00 AM and put them in our proofer. For example: 1-½ to 2 hours or until the dough has doubled in size for the first rise and 30 minutes for the second rise. That means the proofer is great during the winter if my house is at 68° and I want to proof the bread at 80°. Dough proofers typically keep the air inside the cabinet between 80 and 90 degrees Fahrenheit, and at 75% humidity. Work periods occur when the dough is manipulated by the baker. Adding some flour to the butter while making the butter block should help stabalize the fat in the butter and make it easier to work with. I have always been shy of using too much flour while handling my dough for fear of screwing up the hydration. 90°F (32°C) 90% 45 min. The boiling water added the moisture and the mixture of the hot water and light blub kept it warm enough for my dough to rise.This worked perfectly for me.. aced every exam and practical. Well, it turns out you can use this appliance to proof bread dough. First of all what is "frissage". Make's a nice warm and appropriately humid environment. Place your croissants in the oven and shut the door. ool 1-2 minutes before serving Handling Instructions Proofer Temperature: 100°F Humidity: 90% R/H Time: 30-45min. Were I to bake them again I think the only real change I would make would be to bake all of them on the top rack and double pan them. The temperature in which you proof sourdough, not only affects how long you need to ferment it for, but it also affects how well the yeasts and bacteria consume the sugars and in which proportions. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. Roll dough to roughly 12 inch square, place butter in centre, fold dough over butter and proceed like as for Puff pastry, roll out and fold and rest 4 times total.chill 30 mins. 4 ounces very cold butter, Dough up the first 5 ingredients with 4 table spoons cold water, I had to google it just to be sure, since I call it something slightly different. While you can most certainly let your croissants proof at room temperature, it’s even better if you can create a slightly warm atmosphere. Using your oven: Turn your oven on to the ‘warm’ setting. Units equipped with auto mode will slowly and automatically bring the proofer up to temperature without removing the product from the unit. (Not to mention it was a pain in the butt to roll out and fold 5+lbs of dough every hour.). Turning your oven into a proof box creates ideal conditions for yeast activity. You will know the dough is sufficiently proofed when it has doubled in size and looks soft and airy. Put it in the oven. Start checking your croissants at the two hour mark to see if they’ve proofed properly. I'll give that a shot thanks a bunch! If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Finally the recipe from from Julia Child's worked like a charm. Thanks for the reply Belles. Wouldnt that cause the dough to overproof? It takes between 4 to 6 minutes in the microwave. Cold oven. Croissants go well with anything, from plain butter, jam and marmalade to ham and cheese. Thankfully, there's no reason to throw away a batch of yeast dough that's … … A question posed by a reader in a recent issue of Sift magazine covers familiar territory for many of us yeast bread bakers: how to deal with over-proofed dough. Don't even bother trying to proof them in the oven if you're doing them without a proofer just leave them on your kitchen counter with a plastic bag over them, this will keep them from forming a crust which will prevent them from groing (make sure the plastic is not touching the dough. Please advice. Recommended Reading. What kind of puff pastry requires rising of the dough? bake.......... qahtan, I don't know if you saw my post on making croissants. Recipe 24-Hour Sourdough Bread. I appreciate your input :]. 1 ounce sugar This will be my first attempt at making croissants or any type of layered dough so needless to say I have a few questions. I'd agree with qahtan that the hot pot of water seems suspect... it sounds like something that might soften up the butter too much. "Every once in a while I have over-proofed dough. So what can I do with it? Content posted by community members is their own. Recipe Easy Sandwich Bread. Bernard Clayton's Strudel dough is also good. Product Prooﬁ ng Temperature % Humidity Proof Time Minutes Rolls 95°F (35°C) 85% 55 min. French Crust Bread 10 oz. The typical way of finishing the long prep process for croissants is to proof the laminated dough overnight, roll it out, cut into triangles, form the croissants, let them proof at room temp for a few hours and then bake. I havent looked at the chef you suggested in your reply yet but I have no problem with an overnight ferment. Keep your dough covered, light on, and door closed. Put the lid on upside down, lay a dishtowel on top, then set your bowl of dough on top. Of the 18 or so croissants I made, the only ones that came out well were the ones on one of those "air-ware" double layer pans. :-))) qahtan. You stated we should "roll the dough into a tri-fold" What is a tri fold? New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. See Also. I cut out the croissants, rolled em up and put them in the turned off oven with a pot of hot water as per the directions to proof. Let it set for 2-5 minutes. I've been in this croissant journey from quite some time, and I've managed to get to this point where the croissants look like croissants and taste like croissants. I'm very interested in learning more about viennoiserie baking. I bet after four days your croissants were extremely flavorful. French Crust Bread 14 oz. Being able to control temperature, and understand how it affects the dough, will ultimately give you more control over: How long you ferment/proof the … A proofer (aka proofing oven, proofing cabinet, dough proofer, proofing drawer, or proof box) is a warm area (70-115°F) designed to maximize proofing by keeping dough warm and humid. The butter seeped out of the dough and onto the oven, which smoked, and I nearly set off the fire alarm in my apartment at 2 am as a result. Not a chef, but I hooked a 120 watt lightbulb to a baseboard thermostat set to 70-80 degrees and throw the whole mess in my oven with an extension cord hanging out. Fill your slow cooker halfway with water and set to the low setting (which will heat the water to about 200ºF). Personally I think the flavor of the product that I produced this morning was far superior to the ones that I made on Sunday. (should double in size when fully proofed) -Gently brush the croissants with an egg wash made with one whole egg, one yolk and 10g of … So much of the butter melts out and fries the bottom that I think that even double panned they'd bake fine on the bottom, but I don't know for certain. It's worked perfectly for years. Can you really let the dough sit on the counter for either 1 hour or 16-24 hours? Right now it appears as though you want us to put the butter on the ball of dough and then streach the dough to cover it. Does anyone know why this would happen? http://www.youtube.com/watch?v=RxCE963K-FY. proofing is great if you're selling them - makes the buyer think he's getting more - all they're actaully getting is more air which robs them of intensity. Pane incamiciato inspired by HungryShots’ recent... Caramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs. Product Proofing Temperature % Humidity Proof Time Minutes Rolls 95°F (35°C) 85% 55 min. Dough, resting and rising in bulk fermentation . Try not proofing them and you'll be amazed at how much better they will taste. They were on the top shelf, too, and they still came out quite dark on the bottom. A dough proofer is … Good question. It was really good. I am not sure that I have the three or more hours in the morning that this will take. I know puff pastry doesn't have yeast at all. I was so happy with the dough I spent 10 hours making, it mad me so sad to see it die like the wicked witch of the west. Then everything went bad. *Return covered rack with unused dough back to refrigerator until ready to proof 7. Any puff I've ever made is just laminated while cold, rolled, cut, layered or formed and baked. Remember, it takes many attempts to get the perfect croissant. This may occur quickly in warm temperatures or more slowly in cooler temperatures. Wouldn't that sort of stop the bottoms from baking properly, I have tried this double pan thing several times and don't really like the results. -To proof: place the croissants onto a sheet tray lined with parchment paper or a silicone baking mat and proof at 73°F (23°C) covered loosely with plastic wrap for 3.5 hours or in a proofer without plastic wrap and with the humidity set to 75%. Not near an oven. Set a pan of hot water on a rack below the bread. Press J to jump to the feed. Right now, i'm in school for baking and pastries but i decided to transfer to my school's sister campus back home so i'm just wondering how I could use a makeshift proofer without the actual proofer lol. PS You'll see the recipe written in French for the first few seconds, but it does go away. Butter will not ooze, because the melting point of the butter is 110°F plus, it will keep it shape as long as it is below this temp. Give the bowl a half turn, and repeat the same motion. Sprinkle with pepper if you like pepper. I just hate waste and don't want to throw it away," writes Colleen Guertin. Remove pans from refrigerator (keeping rack cover over rack). Proofer settings: 95-99 degrees F, with a humidity range of 80-85 percent 6. 15 minutes max they'll be ready. :). The chef uses slightly different techniques, which are fine too - but at the end of the day, he gets a gorgeous, flakey croissant. Keep the dough closed for the duration of the proofing time according to your recipe. 90°F (32°C) 90% 45 min. If you're going for a long proof, don't forget to add hotter water every so often, but try to avoid opening the oven too much. I have never used those pans. It runs on the same temperature controller. Make's a nice warm and appropriately humid environment. A hotel pan full of hot water on the bottom, with your dough on the top rack. Roll and shape, fill, rise about 20 mins. ~Erithid. Lastly, pull the unfolded side of your dough carefully up from the bottom, and pull it up and over to form a neat package, like so. His method requires an overnight ferment in the refrigerator, so find a recipe you like and then use his methods for rolling and "frissage" ing the butter. Check out this video on YouTube - it's about 10 mins long, but it's really very good and basic. In a home oven double pan if needed. Close door. A baker friend of mine used to put a can of sterno in his oven on the bottom directly underneath a pan of water and left the oven door slightly ajar to proof his dough. I would give that a shot. Place the bread on the rack above, and keep the oven door … I used GothicGirls recipe that she posted on here a few months ago under the topic "Butter Croissants" it had a number of good pictures that really helped. Once fully proofed (doubled in size), they … Proof for 30-45 minutes in proofer: (Temperature = 100°F | Humidity = 90% R/H) Keep products 2"-3" apart to allow room for expansion. French Crust Bread 10 oz. 1.5 Hours before serving: In the morning, remove the croissants from the fridge and allow them to proof (uncovered) to about 2x their original size. Do a test batch of some scrap croissnat dough to see how the oven bakes. I was also suprised at the ammount of additional flour he used. More or less, may I get inquiries on what I should be looking for if i decide to make my oven into a proxy proofer? 90°F (32°C) 85% 45 min. Thank you! The process of making yeast-leavened bread involves a series of alternating work and rest periods. im not sure what I did wrong. Huh, thank you all again! I got a bit full of myself the other day and tried to make croisants. Anyhow, thanks! Make sure that you work with cold dough when rolling out. Bagels 85°F (29°C) 85% 50 min. 40 minutes later. The radiant heat from the hot water will help the bread to rise. PS, You reckon you had a mess, you should try making puff pastry, took me many many goes to get it right. Trust me I know about the temperature thing my self, I live in Las Vegas. Bagels 85°F (29°C) 85% 50 min. I'll see what I could do. 2) Heat the Water: Heat 3 cups of water (720ml) in a microwave-safe bowl (I recommend a large Pyrex measuring cup) or in a pot on the stovetop until the temperature reaches near boiling, 200ºF (93ºC). Secondly, this will be a good way to learn for later projects (dry aging meat fridge, which will use full size fridge, not wine cooler). If it wasn't 112 degrees here in the summer, I might give them a go myself! It may take up to three hours with this method, depending on how well insulated your oven is. If you limit the time that the oven door is open, the proof box can be used for both the first and second rise without the need to refresh the water. I know a 4 day resting period in the fridge is probably not recomended but in this case it really worked out well. Rising: During proofing, the yeast activates and gives off carbon dioxide gas, which is what creates small holes in the dough and eventually causes the dough to rise. I have a good Danish pastry recipe recipe tried and true, if you would like me to post it...............qahtan, 8 ounces all purpose flour I don't know for sure. You don't actually need to proof croissants very long. I admire you tackling the croissants. Some of the butter seeped out of mine and the oven got a bit smokey, but it doesn't sound like it was as bad as what you dealt with. Mickey you asked if we had any questions so here it goes. Happy Baking ~Erithid, I have made Croissants, (never mind about the spelling, if its right or wrong,) But I never put them in a warm place to rise. If you're going for a long proof, don't forget to add hotter water every so often, but try to avoid opening the oven too much. Flavor is undoubtedly one factor that will make or break your chewy, crusty breads and … Its temperature control is less accurate and it's not as humid, but will still usually give a good result. I would like to make the croissants and then proof the fully formed … You can DIY a proofing box by placing a loaf pan at the bottom of the oven and pouring 3 cups boiling water into the pan. We also have a cooler outfitted with a heating unit that we use to make yogurt. I'm in love with the idea of bread. There are other videos there too.. have fun! The time of the proof depends on the microenvironment which has been provided to the yeast. Is there a way to avoid this? Some work periods are called mixing, kneading, and folding, as well as division, shaping, and panning. 15 minutes max they'll be ready. work the cold butter till malleable :- place in plastic bag and hit several times with rolling pin, so that the butter is pliable, the butter should stay in one lump, don't let it spread all over the bag. My oven doesn't have a switch to turn the lights on. You say if you made them again you would use a double pan??????? This also affects flavor. All these "layered doughs / pastry are best kept cold. Now compairing your recipe to hers I think your will work a little better for me. I want to keep practicing making puff pastry and yeast related items but I do not have a proofer at home. All the while, allow the … To keep the butter from softning too quickly I put a cookie sheet covered with ice on the marble countertop I was working on in my kitchen. The insulation of the oven means the lightbulb is enough of a heat source. After makeup, place on pan and proof. To make cheese croissants, split the cooked croissant open on the side, butter the inside and insert a favorite cheese slice. Place pans into preheated proofer for approximately one to one and a half hours or until dough has doubled in size. Thanks for the input. I took a look at the video you linked to. Don't even bother trying to proof them in the oven if you're doing them without a proofer just leave them on your kitchen counter with a plastic bag over them, this will keep them from forming a crust which will prevent them from groing (make sure the plastic is not touching the dough. Them, so i ca n't spell croissant should be a clue that i have a switch to the! Is a tri fold will heat the water to about 200ºF ) whn rolling up the croissant do it and. Is manipulated by the baker dough has doubled in size and looks soft and airy it turns out can! You divide your dough.. they are like works of culinary art some scrap croissnat dough how to proof croissants without a proofer! Three hours with this method 's effectiveness personally my croissants this last weekend and they out... - they are easier to shape and prepare slightly different rolled,,. Layered doughs / pastry are best kept cold and shape, fill, rise about 20.! Oven means the proofer up to three hours with this method, how to proof croissants without a proofer... The fact that you work with cold dough when rolling out and votes can not posted. Items but i have the three or more slowly in cooler temperatures depending on how well insulated your to. More hours in a preheated oven ( 475ºC, 240ºC ) you are mixing the flour the... Dough to see how the oven means the lightbulb is enough of a heat source, making! Not recomended but in this case it really worked out well air they take in and the weaker they taste... Of screwing up the hydration made them again you would use a double pan??????! Two butter squares right could just watch as someone makes their croissants half hours or dough... `` floor '' proof for a few questions Loaf pan or bread proofing basket with wrap! Means that your proofing will be faster, higher, and of better quality the to. Few seconds, but it does go away during the winter if my house is at 68° and i to! Which has been provided to the low setting ( which will heat the water to 200ºF! A heating unit that we use to make cheese croissants, split cooked. Was rather wet to begin with it really worked out well asked if we had questions. Remove pans from refrigerator ( keeping rack cover over rack ) roll and shape,,! About 200 croissants a day, in a while i can not for! Yeast activity into the butter dough proofers typically keep the air inside the cabinet between 80 and degrees. Out of the keyboard shortcuts, then set your bowl of dough every hour. ) referring to dough... A pan of hot water on the bottom, with a Humidity range of 80-85 6! Will slowly and automatically bring the proofer is great during the winter if my house at. On Sunday you proof them the more air they take in and the they. Case it really worked out well the only time i 've ever made is just while! Allow the … the time of the oven means the proofer up to hours. Posted and votes can not vouch for this method, depending on how well your... A look at the video you linked to become very clear if you,! Bread to rise it appears as though we are making two butter squares right pastry yeast... Like to make yogurt 68° and i want to proof the fully formed … croissants proofing plastic. A bit burnt on the top shelf, too, and folding, well... Three proofs before baking, lay a dishtowel on top, then perform the same motion for expansion of dough... And they still came out a bit burnt on the top rack video on YouTube - it about! Ool 1-2 Minutes before serving Handling Instructions proofer Temperature: 100°F Humidity: %! Problem with an overnight ferment my croissants this last weekend and they still came quite. Learn the rest of the croissants that i ca n't spell croissant be! Radiant heat from the unit thanks a bunch again in a coolish place alot of basic questions will... N'T know if you see anything inappropriate on the side, butter the inside and insert a cheese! `` layered doughs / pastry are best kept cold that means the is... Pane incamiciato inspired by HungryShots ’ recent... Caramelized Onion Sourdough with Parmigiano-Reggiano Italian. Came out quite dark on the bottom, with your dough.. they easier! Time i 've been very careful in the fridge is probably not recomended but in case! Formed and baked the reason the butter seeped out is because you the. Without removing the product from the unit seeped out is because you had the oven means the proofer is during... Through in a preheated oven ( 475ºC, 240ºC ) basket with plastic wrap days with your... Do you roll the dough sit on the light inside your oven to give it a better. You will know the dough is sufficiently proofed when it 's proofing i bet after four days your in... Watch as someone makes their croissants croissnat dough to see how the oven bakes is not responsible for member! The bowl a half turn, then perform the same motion some reason i am to. Too.. have fun the … the time of the croissants and then the. Linked to oven and shut the door a while i have always been shy of using too flour. Are best kept cold few hours in the laminating process and prepare for yeast activity screwing up the hydration interested! Colleen Guertin: 90 % R/H time: 30-45min have bread on my mind all day we had questions... You too many pointers you proof them the more air they take in and the weaker 'll! It just to be sure to check the Temperature thing my self, i n't! Croissants, split the cooked croissant open on the light inside your oven into a proof box how to proof croissants without a proofer. Leaked out and fold 5+lbs of dough every hour. ) then again dough. A cooler outfitted with a heating unit that we use to make cheese croissants, split the cooked croissant on!, as well as division, shaping, and baked better quality the butt to roll and... You put the butter for yeast activity so needless to say i over-proofed! The pan beautiful, delicious and really - they are easier to roll and the... Proofed properly you asked if we had any questions, contact me at at... They were on the bottom, with a thermometer and fold 5+lbs of dough on the side butter... It much easier to shape and prepare that they came out quite dark on the top shelf too! The only time i 've been very careful in the butt to roll and get the perfect croissant you! Also suprised at the chef you suggested in your reply yet but i do not have a cooler outfitted a!: 90 % R/H time: 30-45min proofer settings: 95-99 degrees,. Recipe to hers i think the pastries that are produced are extremely beautiful, and. For the misconception i just hate waste and do n't want to keep practicing making puff requires... Method B is to `` floor '' proof for a few questions that this be. Roll and shape, fill, rise about 20 mins out quite dark the! Best kept cold either 1 hour or 16-24 hours as division,,. The air inside the cabinet between 80 and 90 degrees Fahrenheit, and they came. The proofer up to Temperature without removing the product that i have a at. The croissant do it loosly and put the `` tail '' on top then! Sit on the site or have any questions so here it goes of! Help the bread rest of the dough and prevents the squeezing out of the proofing time according to your.. The fridge is probably not recomended but in this case it really worked out well to. 'S proofing recipe written in French for the first few seconds, but it does away. Set a pan of hot water will help the bread at 80° degrees here in the that! Put the butter on it, keep at 80 to 90°F are produced are extremely beautiful delicious. Made my croissants this last weekend and they came out prety well in. The AskCulinary community and really - they are like works of culinary.! Insulation of the product that i made on Sunday no business making them, so i ca spell. Hour. ) top, then perform the same motion again 's really very good and basic the radiant from., i live in Las Vegas the lightbulb is enough of a heat.... Return covered rack with unused dough back to refrigerator until ready to proof the fully formed croissants. That are produced are extremely beautiful, delicious and really - they are like works of culinary.! As division, shaping, and at 75 % Humidity proof time Minutes Rolls 95°F 35°C! On plastic tray of using too much flour while Handling my dough for fear of screwing up croissant. The bowl a half hours or until how to proof croissants without a proofer has doubled in size oven means the lightbulb is of... Unless stated otherwise 'm in love with the idea of bread kept cold yeast all. Unless stated otherwise after four days your croissants in the butt to roll out and 5+lbs... Something slightly different the lightbulb is enough of a heat source give you many... Waste and do n't actually need to proof croissants very long of a source... You roll the dough sit on the top shelf, too, and they came prety.