Learn how to make poolish croissants. Double fermentation!
Вставка
- Опубліковано 26 тра 2021
- Hi friends :) The poolish/sourdough croissant recipe is finally here, Against all odds😂
After many experiments, I settled on the 15% poolish version, I think this recipe has just the right amount of preferments to achieve that sensational flavor without being too tangy.
5-3-2 lamination system is also introduced in the video, featuring an English lock-in, a single fold, and a 2 fold. It actually creates the same number of layers as 3-4-3!
This is a three-day process, takes a little more time and patience, but they're really worth it.
#croissants #Poolish #sourdoughcroissant
My Oven
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Pastry sheeter (Not used in the video)
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Poolish (day 1):
75g Water
75g Bread flour (11.8% protein)
1g fresh yeast/0.5g instant dry
Croissant dough (day 2):
425g Bread flour (11.8% protein)
160g Water
55g Brown sugar
10g Salt
40g Butter
24g Fresh yeast/11g instant dry
Lamination (day3):
250g Good quality unsalted butter (82%) for lamination
Note that you may need to increase or decrease hydration to suit the flour you are using.
And yes, you can half this recipe to make a small batch!
Timestamps
00:39 Making poolish
01:29 Yeast explained
03:37 Making sourdough leaven
04:55 Making croissant dough
07:23 Kneading the dough
08:23 Windowpane test
08:37 Bulkfermentaion
09:52 Making the butter block
11:22 5 lock-in
13:59 3 fold
15:24 2 fold
16:05 Final roll-out
16:46 Portioning
18:04 Shaping croissants
17:44 19:10 Proofing
20:37 Baking
20:47 Final products
Credit
---------------------------------
Music : New Day by Tokyo Music Walker
Stream & Download : fanlink.to/tmw_new_day
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
--------------------------------- - Навчання та стиль
I did not wear the same shirt for 3 days! I wear a black t-shirt to work!😂😂
I was gonna say 🤣 EWW
You did wear the same pants tho Lol
😂🤣
🤭🤭🤭🤭
Why not? less laundry lol
From my college days cooking was just to fill my stomach, I am no more hungry now but seeing your video I just learnt a new hobby of fine arts and precision in baking. Thanks, Benny for the inspiration.
just made croissants today, omg i cannot thank you enough! i have been chasing a perfect croissant for over 2 years now, and i think ive finally got the one! thank you benny!
Thanks Benny for the best croissant tutorial on UA-cam. My croissants came out amazing today and more importantly I have a great understanding of how the dough should feel and how to keep the temperature right. Today’s bake was a solid “B+” and I’m sure next time it will be an “A”.
Very satisfying to have something this advanced come out so well.
I'm so glad to hear that😁 Great job!
Very thankful to you I finally made perfect croscents with your recipe I am trying from about 1 year and finally did this.
Seriously one of the best detailed videos out there!
Thank you :))
Best croissant I have seen. I will have to wake my sourdough starter up from the fridge. It has been a year since I used it last.
This was so wonderful and my wife is eternally grateful for you showing me how to make croissants. Thank you for sharing!
You are welcome!😁
Benny, I love baking. Your video's are the best I have seen. I 'm glad you let your personality come through. I used to feel intimidated by baking but after almost daily baking during the pandemic, I fell in love. Ohh, good job with the plastic. Keep on loving..
Oh, Benny, I've been waiting for this for a long time, now I know how to spend my weekend!!!
Sorry for the wait!
So I'm a croissant guru I mean Im in love making baking and eating it. I've tried 6 7 different recipes including Johan Martin's and your 100% milk recipe. This recipe is the crispiest and tastiest of all! Thank you!
Ok! I decide to try this recipe!!! I watch you from start since last year until now. I can see you did lot of researching. Make it more complicate recipe but result is show much better. Thank you for sharing.
WOW no words!!!! thank you so much for this video
Thank you for your great technic !!
Wow finally some tips for rolling by hand. Thanks Man!
One of the best tutorials on croissants! Thank you!🙏
Thank you!
The best croissant I ever seen...I will do your recipe! You are the best!! Thanks for all details
You are very welcome 🤗
I really enjoy your channel and recipes, specially this one with sourdough, ty! 🌹
I'm glad you enjoyed it 🤠
Your croissants are beautiful, your technique and knowledge is on point, the process is interesting as well...and you're funny ! You win everything sir !
Thank you!
You afford to us croissant recipe step by step without hesitating thank you sir
Great video and explanations man! You really deserved my sub!
Thanks for the sub!😀
Best croissants I have ever made! Used the Breville mixer which fixed my dough problem. The poolish method also helped although I added 235 ml water instead of 160 ml but the dough was okay. Temperature was the next issue. Winter in Queensland the early morning temperature is12 C. Opened the windows and doors to cool down the whole kitchen to 16 C. After all the folds were complete, the dough went back in the fridge for another 24 hours. Next morning I cut the dough in half, leave half in fridge to keep cold, rolled out and cut into triangles, let it rest in the fridge to repeat the other half, then rolled the croissants. After 2 hours proofing, cooked for 10 minutes at 210 C then 10 minutes 190C. Some croissants do not have the lovely even air pockets like yours but I am very happy with this batch. Thank you so much Benny.
I'm happy for you! You are very welcome 🤗
Beautiful and perfect. Thank you.
I really like your content, i learn a lot from them. KEEP UP THE GOOD WORK.
Thank you!
Very nice recipie Benny! They looks amazing! Have a nice day! 👍👏🥐🥐🥐
Thank you so much Dia!
@@Bennysbaked Your welcome! 🙂🙂🙂
Learn more from your videos, also a lot of fun, thanks so much!
You are very welcome 🤗
Those look amazing as always.
Thank you!
Amazing. Once again, thank you for caring about our croissants Benny.
Haha you are very wecome!
This is more science than cooking! Lovely video.
Thank you!
Great tutorial - the explanations given are excellent! 🤩 Not talking about the sense of humour, I laughed out loud watching it! Although I am right in the middle of making croissants with yeast - pastry rest in the fridge for the last ~40 minutes now, I am going to try the sourdough version as we have it and use it for bread at home. The 5-3-2 fold method seems to be cool and absolutely working :-) Thanks! 👍😎
Glad you enjoyed it!
U are a true Master, love your work!😀
Thank you 😌
This is just outstanding!!!
Congratulations
Greetings from Panama city, Panama
Thank you very much!🙂
Today is my first day lol! But I feel this time the croissants I’m gonna get it right, and your videos are so professional and funny 😄 I love them. I have made other recipes and I feiled many times but not this time!
Good luck! You can message me on Instagram If you want to ask questions.
that s so very tasty ..fantastic recipe....thanks so much for showing and sharing … a big like and a
Thank you so much 🥰
How did I miss this! Dang it UA-cam. Gonna try this one this weekend.
I laughed 🤣 when I saw that bag of frozen dumplings. I have done that a few times myself hahaha. Hey, it works!!!
And when that one croissant rolled, I held my breath!!! Hahaha. We can all relate to that.
Thanks for another amazing video. I have become obsessed with layers too!!!
You're welcome 😄 I'm glad you enjoyed the video!
OMG IM MAKING THESE ASAP
Wow! Amazing job.
Thank you!
This is amazing!
Cheers!
Hi, the cake is delicious, thank you for sharing👍
You're welcome :)
team fresh yeast indeed :D also I think instant dissolves and ferments a bit faster since it’s a smaller grain but I guess they could be interchangeable.
Wow thank you for sharing, very detail information. For me as beginner 🤗🤗🤗
You're welcome!
OMG! I love croissants, I can have it with coffee every morning for the rest of my life!
Haha I can too! :))
Pas de problème chérie moi aussi j'adore les croissants avec un café nous sommes faits pour nous rencontrer.
PS : et plus si affinités.
Yay! Finally!!
Haha sorry for the wait!
Looking forward to making these!
I've always wanted to use my sourdough starter in something other than sourdough bread.
Sourdough pancakes😂
@@Bennysbaked LOL I like to make sourdough pancakes with my discard every week.
@@Bennysbaked I make discard starter waffles all of the time!!
@@MikeR65 How does it taste? Sour?
Haha ….I love your sense of humor 😂
cheers😁
I am getting more confused with types of preferment dough. N I found urs. Thank you so much, it help me.
You're welcome ☺️
Stay home & watch Benny's videos. 🥐🥐🥐 What a relaxing day!
Thank you!😁
Wonderful croissants, the stages and how to cook them are very good. My regards
You are very welcome😃
Wow. well done
amazing!!!
Thank you!
Thank you so much for your dedicated time and effort to share with us the joys of a croissant! Have you gotten tired of them yet? Btw I wish you would also include you eating a croissant! As viewers we live vicariously through you so to see you eat it would be a great ending to the story. You don't have to show your face. I mainly just want to see a reaction of you eating the most delicious thing on earth lol
You got the best looking croissants!
Thank you 😋
Benny I’m in the process of trying this recipe. It’s a lot harder than you make it look. But I’m going to learn and keep trying!!
Practice makes perfect! Don't give up!
Amazing vídeo. Many thanks!
thank you!
Very good job 😘
ThNks for providing great education
You're welcome 😁
Thank you for sharing I will do it very soon
Hope you enjoy!
Dude... amazing
Thanks man :))
I love your recipes. thanks for sharing!! have a good day friend. :D
Thank you☺️
Looks great
Thank you Sir!
Great job mate 👍👍
Cheers!
Good job Benny.
Thank you😊
I have to tell you... you are a mazing. Now I go to make you're poolish, And tomorrow I have to try your method .. well done👏
Thank you!
I have tried croissants with poolish also few times with few versions and it is same effect in taste if you leave laminated dough in fridge over night if not using poolish. Only difference is butter will go hard and thin layers will break a bit, but still gonna make final layers structure. Maybe a bit more tight/dense. Plus is there will be more butter aroma in dough. So if someone preffer less combinations with poolish but still want more intensive taste and aroma, just skip poolish, then leave laminated dough over night. :)
Movie was great and fun to watch. :) I have enjoyed it very much. Cool work. :) Never tried to make croissants without milk, always mixing 1/2 of water with 1/2 of full milk. Gonna have to try this method. I susspect it will make flavour less tasty. Fresh full milk is always more tasty then just water without taste, but... Still gonna try. Maybe after my methods will dough will get a bit more milky aroma and taste from butter. :) Anyway, thanks for fun and new point of view. :) Take care and good luck. :)
Thank you!
Thankyou 👍 great detail 👍
You are welcome ☺️
Have you ever thought that you may publish a book? If it happens, I'll be the first one to buy it 😍
I don't know...I like to share my knowledge through a video and I enjoy it🙂 Who knows..maybe in the future, I will!
Love it
love ur recipe.
Thank you!
Marvellous, fantastica
You are the best teacher 😁
Thank you!
@@Bennysbaked i hope you to learn a professional and easy way to make pizza dough 😁🌹
These look great, I’m on day 2 and the dough looks and feels great. Perfect windowpane. I used colder temps than your calculations and my dough was at 23C when I started the bench fermentation.
Can’t find fresh yeast so I used SAF Gold yeast and the dough is much more expanded and active after just a few hours in the fridge. Hope it will be ok when I start lamination in the morning. Fingers crossed they turn out close to this beautiful, my prior two attempts at croissants were disappointing.
Your videos are excellent and essential for novice croissant bakers, but step by step written instructions would be great in addition to the timestamps. Keep these coming and you’ll have a million subscribers in no time. I would love to see you do a classic French baguette.
Hi, Thank you so much! Wish you good luck with your croissants!
Well done
Many thanks for your effort and professionalism
Greetings from Palestine 🇵🇸
Thank you!
Ha ha ha ! I love the way you show how to.
Thank you :)
Amazing 👏
Thank you 😊
Fantastic
Dude, your videos are the shit. Thank you.
Cheers!
Excellent, congrats
Cheers!
I have gone over this video many times now. It’s excellent. My first attempt, I must add that yours is near perfection, is a facsimile but much more “rustic”. I would like to know the approximate dimensions you are rolling to in the last book fold. I have gleaned so much from this. Attempting to roll the dough into a rectangle; my attempts at wrapping the dough between folds; and, attempts to be precise in all aspects. I’m awaiting my formation and proofing stage now. It’s been a complete morning project. Have you done a Kouign-amann yet for UA-cam? I would love to see it! Excellent work young man (I’m 74)!
Hi, I'm glad you find my video useful🙂. For the book fold, It's roughly about 90X 30cm, I suggest focusing on the thickness (5mm) instead of the dimensions! And I will definitely make a video about Kouign-amann in the future. Cheers!
Thanks legend
They look so perfect. You are a master. I love your videos and your recipes. Love from Pakistan.🇵🇰
Thank you so much😊
I use waxed paper to form my butter block. I think it helps to use less plastic
Loved the video. Can you use scrap dough on the next mix? How much and do you alter the recipe when adding scrap dough? Thanks!
👌 👏 👍 awesome
The bonk took me out lol. I thought you’d celebrate with another cup of coffee. Beautiful, educational and restful as always.
Haha, I'm glad you enjoyed it! Thank you!
Like this !!!
Thank you!
Hi Benny, wondering if you'd be willing to make public your other croissant video (which is currently private), I find it to be more detailed with the sizes and what not for my process (compared to some of your newer vids). Really appreciate your tutorials; they've been immensely helpful in my pastry making journey!!
Hermosos!!!
I think your videos are excellent. You instructions are very clear and concise. Question: When doing the poolish and/or sourdough with the long ferments, what kind of clock schedule are you using to be working during waking hours. If you start your ferments in the morning, it still means you start your doughs in the afternoon?
Day 1 about 4pm I make poolish, let it ferment then keep in the fridge for later
Day2 6pm make the dough with the poolish
Day3 Lamination at 7am
Woohoo sourdough!
Vou tentar fazer ❤️🇧🇷
Você consegue!
Very good, mate
Thanks mate!
Nice vid. Can you please make some short vids on techniques. Would like to see properly roll out the dough.
I will :)! Thanks for the suggestion!
You should definitely think about making a baguette recipe video, I have a feeling they will boujee the boujee-est of baguettes
Love the video Benny! Do you have to use fan force when baking this ? What will be the appropriate temperature for other electric ovens ?
I also go with fan forced, but if you don't have it just bake at a higher temperature (200c)
I watched this video for at least 5 times in the last couple of days 😂 will definitely give it a try tomorrow. I like how you explain everything with so much detail. One question, does this dough accept to be frozen for few days before shaping and baking or can it impact too much the flavour and structure?
Yes but no more than 5 days🙂
@@Bennysbaked thank you, and thanks a lot for taking so much time making those videos... such inspiring hard work.
It would be interesting to see your version of Kouign amann 😁😁😁😁
Hi Benny, really in love with your videos, croissants and gestures 😁 Just wanted to ask if it possible to make such a dough without machine? Tried it couple of times by hand but this gluten window is still something impossible to me
Hi thank you😁 Yes it's possible but I'll have to work a little bit hard to knead the dough, good exercise!
We miss you, Chef!
I have been using the same bag of dry yeast kept in a zip lock in the veggie drawer of my fridge for.... 3 years? Works fine.
Thanks so much for your clear instruction, I definitely try the recipe this weekend🥰.
And pls let me know what you can do with the trimmed off part?
Hi, thank you! You can bake them with some sugar 🙂
@@Bennysbaked thank you:)