I’m from western New York and now live in Las Cruces, New Mexico. I miss good baked goods. If I want a really good bagel, I have to make it myself. If I want really good rye bread, I have to make it myself. If I want really good sourdough, I have to make it myself. If I want to keep the anxiety level down to manageable, I bake.
This weekend’s baking included sourdough bread with King Arthur Flour Harvest Blend seeds. Jim had asked me to make “the round bread with seeds” because he bought a life-time supply of tuna fish on sale. I’m allergic to seafood, so he has to not only eat all the tuna fish, but also make the tuna fish spread. I can’t tolerate the smell. He’s partial to tuna fish sandwiches.
Finding a good croissant in New Mexico isn’t easy. So I made croissants this weekend. I learned how to make the multi layers of dough and butter. I sort of learned how to cut the dough to shape into croissants. I rolled the triangles of dough up and gave them a bit of a bend. I took them out of the oven, and discovered the richest croissant I’ve ever had. I’ll put that in context. I’ve eaten croissants in Quebec City. I’ve eaten croissants from Wegmans where the store recipe won over other croissants in Paris. I’ve eaten croissants in a French pastry shop in Miami – French enough that I could order my food in French. None of them, although tasty, were as rich as the croissants I made. I used the recipe in my pastry chef book. This is the first recipe I’ve tried from this book and if all the baked goods are this rich, I’ll have to have at least two weeks between pastry explorations.
For my next batch of croissants, I’ll have them proof longer. I let them proof for an hour, which is the time I use for all my breads. Alas, I neglected to factor in time for the croissants to come up to room temperature. Croissant dough has to spend quality time in the refrigerator between each turn and before shaping. I had some butter leakage which indicates I didn’t let the croissants proof long enough. I had thought I didn’t roll the dough thin enough, but the videos on youtube show croissant dough about as thick as mine. I’ll also lower the oven temp a touch and I’ll bake them for a bit shorter time. The bottoms were a bit over done. And maybe I can even learn to take better food photographs by the time I make the next batch although it’s difficult to concentrate on photography while smelling right from the oven croissants.
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