This is gold, I know I was gonna find it after a while. Same thing happened when I started with sourdough baking last year. There's a thick dense layer of influencers on the top search results on youtube that never fully explain these cruicial details to understanding baking. Thanks for this
Bro, i fell in love with this video. It perfectly explained everything, I can tell your a nerd on this topic, and this is awesome dude! I also love baiking and I´m willing to learn how to make croissants but first, I wanted to have the best recipe, and explanation. I can confidently say I already found it. Thanks a lot man!
I enjoyed your video, before making croissants I spent a year watching other videos and reading on Google.... As a result, I chose Claire Saffitz recipe but, I changed a few things 1- The time that the dough rests in the fridge between each lamination is too long, it makes the butter layer break under the dough, and makes a marble effect, so a maximum of 30 minutes is good 2-proofing time is a little too long, 2h15 maximum is good. 3- I keep my scrap dough that I cut away for the next batch because it would be a shame to get rid of it and the recipe of Claire makes only 8 croissants so by adding my scrap dough that I freezed until using it, will be added to the next batch, it got already the right amount ingredients and in total will make 12 croissants. I use 84% fat butter, it's a little hard to find but makes a much better result and no butter "lake" in the pan during baking. Thanks for your interesting video !!
@jeanlucdanis8799 I am assuming your butter layer issues are a direct result of the dough being too cold. This is why Time should not be a processing factor. Temperature is the critical aspect here. Too cold and you damage layers...too warm and butter melts too much. The temperature window is the guide. Cheers JP
Truely I'm very amazed how it explains well now I git a lot of ideas why my croissant its not good always it by luck to make I understand very easy how it work and now I would love to try again thank you very much
Thank you thank you its like summery of all the vedioa out there on youtube .i feel.glade i found your vedio easy simple and all in one .just perfectko thank yoh sir for your help .
Thank you very much for putting this content out. As a beginner with no formal culinary education and an internet that is flooding us with content that focuses on the How and What, I am very thankful that this video exists and help me actually understand so many Why! I am excited to go through your other videos!
After 15 batches of croissants using Claire Saffitz's recipe, I just can't get any consistency between batches. Your video is super helpful especially temperatures for dough, butter and proofing. I find that my dough rolling is very inconsistent and would love to find videos on how to roll properly. The next step is to buy a dough sheeter, but that is hugely expensive for croissants that I give away!
1. Rolling evenly is important. The video by Scott I noted is a good one to understand layering and sheeting. 2. Inconsistencies from batch to batch is one of the things home bakers often struggle with. 9 out of 10 its temperature related if all the ingredients and processes are consistent. One of the main ones is environmental. If it's warmer in the kitchen and/ or ingredients are warmer things happen quicker...colder = slower. Where this is especially important is FINAL DOUGH TEMPERATURE AFTER MIXING. If you are NOT ensuring a final dough temp of between 74-78 f this can have a dramatic effect on your product, processing times and general performance. Higher than 78 f is a problem least known, least talked about and least practiced by home bakers. Ensuring a water (major liquids) temperature that delivers 78 f max after mixing is critical. If you search "final dough temperature" any site that knows anything about baking will confirm these ranges. This area is one in particular where I see many people turn a good, sound recipe into a fail just because they do not know or pay heed to their final dough temp after mixing. Process, i.e., rolling out the dough, is practice, time, patience and consistency in thickness. Cheers JP
To help me out on the rolling of the dough ( laminating) , I use two strips of Plexiglass each side of my dough those strip are 35" long by 2" wide and 1/8" thick so they serve me as a guides for an even thickness. It could be made of wood, metal (stainless steel) or plastic. I prefer plexiglass because it goes in the dishwasher.
Thank you. There are so many demo videos out there. Some really good...some not so much. I try to fill in the technical gaps and process variables from site to site. Your comments are appreciated. JP
Thank you for the video. I noticed you put in shots from the video of Yuval who is a professional baker with many merits locally. It seemed that you suggested his works is not good, can you go into dome details about the mistakes there (other than the no-straight lines of his butter block and dough)? Asking as his video used to be my go to video for making croissants so interested to know whats wrong with it so i can improve. Thanks!!
Actually I used his video to make the point of care and uniformity when making croissants and pastry. I am sure his product is fine however, I believe that when teaching people, the devil is in the details and with respect to his demonstration (although I never mention him by name) I thought it important to point this out to my viewers. These products are not cheap to produce, so why not make them the best you can. It's really just as simple as that. Further, I never stated in my video that his work is no good. I merely make the point that in my opinion this video appears to be a rushed demonstration with a 'bang it together' approach. Best to teach new bakers care and methods that would be taught in school as you can see by the other two videos I highlighted.
Thank you for the excellent video!! My question is about yeast, and more specifically what you think of making croissants with fresh yeast as compared to instant dry yeast. I've been making vegan croissants for about a year and a half with decent results, but am still working on the recipe all the time. When I first started, I was using Red Star instant dry yeast, and then after a while switched to SAF Gold because I had heard it was a better product. Just recently, I finally was able to find fresh yeast and have made croissants 3 times with fresh yeast. I think the main difference I have seen is a faster rise, and possibly a croissant that seems to be a little lighter. Since there are so many variables making croissants at home that can effect the end product, I'm not certain yet if the results warrant my searching for fresh yeast locally, which has been very difficult to find. I've also felt that the SAF Gold, even though I keep it in the freezer to preserve freshness, loses it's strength after only a few months. The last few times I used it I felt the proofing time for the croissants was substantially longer than it has been under similar circumstances. As much as possible, I monitor the temperature and humidity in my home kitchen from batch to batch. I'd like to know what you think about the best type/brands of yeast for croissants, and any other thoughts or recommendations that you have. Thank you!!
The types or brands of yeast really is up to you. Bakers want a dependable yeast for consistent baking from day to day - batch to batch. Commercial bakers often opt for cream or cubed fresh yeast which can impart slightly better flavor notes. Regarding home application, it is up to personal preference . All should do the trick.
I buy a 1 pound block of fresh yeast and I keep it in the freezer, it can last for few months without loosing its properties. The only thing is that you have to cut (understatement) more of "break" a piece of 20grams from the frozen block... Not easy task.
I have three questions: First, what should be the baking time and temperature? Second, which rack in the oven should we place them on? And my third question is whether the convection should be on or off, and which heating element should we use-top or bottom? Thanks
@lexv4894 The answer is maybe...probably. Clarified butter, pending its consistency and makeup can be used in croissants. From what I understand, it can create crispy textures that may or may not be desirable. But quick answer, it should work. I personally have no experience using it as a standard butter substitute in croissants. However, what I do know about it, I say, give it a go. Let me know how it rolls.
This is fabulous! I just wish it was in a booklet so I could follow it step by step during the process. I've struggled with my butter shingling during rollout so I looked for help online and found this. I'll print out screenshots and put them on my worknench. Alas, too late for this shingled Beurrage. 😢
It helps to have the right butter. I’ve tried a few different brands, all 82% butter fat or higher, and so far the only one easily available and that works is the one Claire Saffitz suggests, Kerry Gold unsalted. If I could get my hands on Beurre D’Isigny I’d try that.
@Alcookeverybody Hehehe, love your vids. So anyway, the open structure. 1. Temperature is king. Keep your doughs cool always through processing, as I noted in the video. 2. The open texture is a combination of the amount of fat you use, your dough hydration (water or whatever) you use, and fermentation time. As I stated in the video, the best croissants are made in a 3 day plan. Long fermentation with a softer dough opens the crumb structure in croissants as it does in bread or pizza dough. See video on pizza in my archive. Now, you never want to go crazy with hydration because you do want the dough to carry the fat, but definitely softer than the 55% in the video. Definitely use a high protein bread flour. Definitely mix the dough for at least 9 minutes. Definitely make sure your final dough temperature is correct based on baking standards. Definitely use 2% salt. Definitely use a little less yeast if you soften your dough up and go for a 3 day plan. Cut 0.25% as a tester for the first go around. KEEP YOUR DOUGH AND BUTTER COOL. Never let it get above 60F. It's all about evaluating recipes and processes of products that folks are producing that you like. I recommend you look at the Baking Assistant I created. The calculators and recipe evaluation and modification tools plus the ingredient and processing guides will really get you sorted on understanding the big picture. Cheers JP Please subscribe if you haven't already.
What are your thoughts about using a small percentage of deactivated yeast? Like 0.2 to 0.5% ? I haven't tried it but I was wondering if it could help. After final sheeting and cutting, my pastry very very slightly, it retacts about 1mm or less. Thanks!
Awesome thank you! What percentage do you recommend to not impact flavor or texture, but used solely for the reason for increasing extensibility? Thank you sir! @@nobsbaking6391
Thanks so much! This is a very informative video. I've baked a few rounds of croissants now, but still haven't achieved the result I want. One batch I fractured my butter and the layers didn't hold at all, another I vac-packed them really aggresively and it completely ruined the layers :( I was heartbroken. I really want to freeze them, proof them from frozen overnight and then wake up the next day and bake them so they're ready for say 7am, however all the tests i've tried ended in failure. Do you have any advice on freezing them/general proofing times? I usually make 10 from the standard 20x20cm block of dough. Thanks in advance.
Normally, when freezing preprepared croissants, bakers will add a dough conditioner with emulsification properties such as SSL or DATEM (or maybe even both). This helps protect the gluten structure of the layers and reduces damage freezing causes especially in such a delicate and fat heavy product like croissants. SSL and Datem sound scary, but they are completely derived from natural sources. Further, when using a standard freezer, bakers will also potentially increase the yeast by as much as 25% pending their recipe, process, and proofing conditions. Blast freezing does not usually require yeast adjustments. If I was going to cold proof, I would definitely use the one or two day plan because your second (or third) day incorporates an extended fermentation with the overnight proof. (I hope you get what I am saying here). Remember the golden rule. Keep the products moist refrigerators are dry. I would always let them warm up to room temperature or higher and keep them covered to ensure a moist , slightly tacky dough prior to baking. A dry surface will lead to ugly, poor expansion looking finished product. As I am writing this, I am leaning away from cold proofing. Better and more easy may be to freeze, then proof at room temp or higher. Moist surface is key on this product before baking. Also double in size is more easily managed when you can keep an eye on your product. Overnight proof does work but you really got to make sure you don't go past the double in size mark and that the croissants are moist and tacky before baking which requires some room temperature or higher bench proof time.
Proof time is double in size, not a predetermined time. Once you are successful with your croissants, you will determine the actual time based on your recipe, your temperatures, and your process.
Normal operating Temps for fridges are 35-38 f (1.7-3 c) 1% yeast is always a good safe number to work with. After 1 batch you will see exactly which way you need to go. Remember the double in size rule! After you have layered in your fat and decided for a second overnight bulk fermentation it may not actually double in size due to the weight of the fat. No problem just process as usual on day 3.
@@nobsbaking6391 wow, thanks for such detailed and fast response. I won’t use laminated dough, I am baking pastry for kiflice (Balkan rolled pastry filled with whatever you want). I usually just let it ferment for an hour and since I use 3% fresh yeast I want to follow your advices and make dough day before to see if there’s difference in taste and is it worth it extra time.
They both are similar in construction; however, Danish is often "richer" with added eggs and sugar. Croissants can have these additives but usually at much lower levels.
@ I have three questions: First, what should be the baking time and temperature? Second, which rack in the oven should we place them on? And my third question is whether the convection should be on or off, and which heating element should we use-top or bottom? Thanks
@@Raminparvari-pv regarding bake time and temperature I can't really give you a solid answer specific baking times and temperatures can vary depending on the croissant's size and your oven's characteristics and performance. Check out the link to Claire Saffitz she seems to have some good guidelines for Jumbo size croissants with 55% roll in fat. 2. Start with the middle rack. Don't need convection, bottom heat is traditionally only used. A little moisture (shallow pan of boiling water in the bottom of the oven) is also helpful if you are using a electric oven.
BIG thank you for this very educational video. I just made croissants and the recipe hade many of the pitfalls you mentioned. And, called for rolling the croissant from the weird rectangle split in two, I realized this was a big mistake, the final product is 🫢🙄. Well, I’ll just find another recipe. Subscribed. 👍🏽
Towards the end of video you mention to add fats last. So I’ve mixed everything in my kitchen aid as shown in your videos, except my last 1/4c of butter for my sweet yeast dough. So when the heck do I put this in??
About 1/2 to 2/3 of the way into the mix. The whole thing about high amounts of butter is that it lubricates the dough so much it doesn't mix as fast. It takes longer. Delaying the butter allows the dough to develop a bit. Even with that said. If you are using more than 10% butter you may need to extend the mix time a minute or more. Feel the dough out. There is no cut and dry rule as every mixer is different.
@@nobsbaking6391 🤦♀️🤦♀️😂🤣🤣🤪🫣 when I didn’t know what to do, I poured it out on counter, rolled into a ball and put in fridge!! LOL!!!! I used active dry yeast this time, it was still a bit tacky after mixing. Hell, guess I should toss it and start it over. Just came in from work and wanted to play with some dough dude!!
@@nobsbaking6391 PS. 410g bread flour, 249g whole milk and let packet of yeast bloom, 1 lg egg and a yolk, 50g sugar. So curious, looked in fridge from two hours ago and it’s 3/4 it’s way near being doubled in size. It was 71 here today in Alabama. Wonder if I punched it down now if I could add butter, roll back into a ball and save it? Miracles happen? I’m not getting the math because that much milk came to 61% not counting my egg and yolk. See what I’m quitting?? But I love playing with the dough and maybe should get me some Play-dough!!!
@EmmaDee Oh my goodness. Don't throw it yet. Let it double in size, maybe overnight in the fridge or take it out and rest it on your counter for double in size. Unless you put way too much water in the dough, it should dry up as the high sugar and flour absorb the water. IF it's still a sticky mess after this point then you may have some issues. If it's just a bit tacky, I say go for it. I don't know what was actually in the recipe or how much, so it is difficult to determine the issue. The solution for you is coming as I stated, but I wiped out accidently part of the video so I am fixing it up now. Hope by tomorrow everything is sorted. Kind regards JP
@@nobsbaking6391 hey! If nothing else, hope you’ve gotten a few giggles from a determined baker wanna be!! I swear I’m obsessed and want to get this so I can start learning sourdough! It’s almost been a year!! I do not know if you can see videos on my “so called” channel but I’m going to upload to show you what I’ve done. By golly I smoooshed up that butter and folded that softened butter into my dough, made another ball and she’s been sitting in oven with light on and now has doubled again. My yeasty girls are partying.
In a recent class I did, they didn't want us to develop too much gluten, so they didn't tell us to work until we get the window pane. I'm confused now as to what I'm supposed to look for. I always mess up on some step while making breads and I always have a hard time getting definitive answers.
The idea is a good window pane after mixing in the case of No Time doughs.With doughs where you give a rest period of around 1 hour (double in size) provides addional conditioning, therefore you can cheat a bit on mix times. The window pane test in this instance should be done after the rest period. To be honest, if you are talking white flour (especially high protein bread flour) you need to mix at least 9 minutes, and that won't even get you close to full development . The rest period is the critical step. Most bakers demonstrating white dough products mix 9 to 10 minutes with a 1 hour rest. This is technically correct unless dough improvers are used which contain reducing agent's to chemically or enzymatically condition the dough. Even with these additives the dough needs to rest for at least 5-10 minutes before further processing Regarding the mix less thing your course taught you...no idea what the rationale was for this. See my video on flour protein it will answer a lot for you based on baking science.
Sorry just read your comment again...so they told you NOT TO DEVELOP TOO MUCH GLUTEN.... Well I am not sure what products they are talking about but I will say this. Proper gluten development and conditioning is critical for most bread products, end of story.
I just made croissants yesterday but they had uneven air pockets - some are bigger on the top and some are smaller and closer together - why is that and how to fix and create beautiful air pockets
Hehehehe....what is the perfect bun. Ask 10 people...get 10 different answers. Send me an email to nobsbaking123@gmail.com and I will try and give you a plan based on what you are looking for. If possible go online find a photo and send me a picture of the type of bun you want to make. I will put a recipe together for you. Cheers JP
I was looking at the croissant recipe from the so-called "consultant", and I'm surprised by the amount of yeast they write on the papper, which is more than 2%, (because I usually just do around 1% for my bread)... Now I'm wondering whether it's normal or just excessive..
Obviously it depends on how much dough you are working with. If your batch size is small then you have a smaller piece to work with originally. Maybe your dough is only 5 or 6 inches square. The length you need to roll out is dependent upon how much dough you got. The idea is 2 x the length of your butter block ( which should be square ) for the first stage and 3 x the length for the following folding steps. If your batch is so small that you cant make a 8 or 10 mm thickness, don't think about that too much. Size the thickness of your dough to the thickness of the butter block for the first stage just don't have it too thin. Or depending on how much butter you are planning, (maybe you opt for less ...say 20% based on flour) then you may just have to contend with having a thinner butter block than dough. This is NOT a big deal. The Plan is, after all your folding and rolling you are down to around 3- 5 mm in dough thickness. Selecting your start thickness is up to you and your batch size constraints. Its the finished thickness and size you need to focus on.
Let me try and answer this better. So you sheetfed your dough to around the same thickness as your butter 2x the size. You folded the dough over the butter. Or sliced it to cover the top then let it cool back down in the refrigerator. Then you roll out the dough again to a rectangle 3x the size. Then you fold it and roll it to around 8 mm then rest it in the fridge. So the dough is 8 mm now after resting. It will start taking up more space as it is less thick in pan you are placing it in for cooling in the refridgerator. Then you rest it in the refridgerator. Then you roll it out 3x the size and fold it. Then reduce the the thickness to the next level. Refrigerate. Then you do your final roll out to around 4-5 mm. I hope you get what I am saying.
Standards for refridgerators are usually around 35 - 40 F or 2 to 4.5 C However in some countries that may not be the case. Ideally your food refrigeration should be 4.5 C or under (40 F or less) With pastry the objective is 55 F for working with the dough. Regarding your question. For retarding my dough I use a large double glass door ,multi shelf display fridge that rarely gets below 6 and this works fine for managing my pastry temp. The time it takes to cool a dough is different with all fridges due to various factors that is why I recommend a thermometer to confirm dough temp vs. An arbitrary amount of refrigeration time.
There are no real secret in standard croissant recipes. People vary the percentages a bit, but they're all within a fairly narrow range. Some recipes are kinda wild, but only the ones doing something unusual (like the 'fast' recipes that try to skip the lamination process entirely and do a stacking approach, spreading butter between layers). But even with those - it's the unusual technique rather than the recipe per se that's special. A lot of the controversy in croissants is really about technique details (how many folds, what butter is best, ideal proofing environment, how many rests and for how long, etc.) so those are the real unique differences between recipes.
@@lazulinalso recipes are subjective anyway, especially ones that use natural leavening, as it's incredibly unlikely that you're going to be able to replicate the creators' environmental conditions. but that's one of the beauties of learning this craft for me, is that we have to learn to pick up messages our environment is telling us that are expressed to us through the dough or what ever it is that we're making. There are also factors out of our control such as our climate, time of year, time of day etc are all factors we have to constantly mitigate. So recipes are not a fool proof plan by any means. That aside, I do love to share my recipes though, as I think it's a beautiful thing to be able to share a part of my love and passion with people who also enjoy it. But if I owned a bakery and my recipes were my assets I think I would maybe share my recipes but not my environmental conditions such as temperatures of ingredients and room temps etc. that way people can still hone in on their own skills but maybe use my recipe as inspiration or maybe even learn something from.
This is gold, I know I was gonna find it after a while. Same thing happened when I started with sourdough baking last year. There's a thick dense layer of influencers on the top search results on youtube that never fully explain these cruicial details to understanding baking.
Thanks for this
This is probably one of the most informative and detailed video on UA-cam regarding croissants. Thank you!
I have watched many croissant videos. This one is actually the science of how to make a perfect croissant. No BS. Excellent.
THANK YOU VERY MUCH. I WAS LOOKING SO LONG FOR THIS KIND OF VIDEO, PROFESSIONAL EXPLANATION. HAT OFF TO YOU!
Bro, i fell in love with this video. It perfectly explained everything, I can tell your a nerd on this topic, and this is awesome dude! I also love baiking and I´m willing to learn how to make croissants but first, I wanted to have the best recipe, and explanation. I can confidently say I already found it. Thanks a lot man!
Amazingly awe -inspiring, great elucidation. Loads of apprecation.
I enjoyed your video, before making croissants I spent a year watching other videos and reading on Google.... As a result, I chose Claire Saffitz recipe but, I changed a few things 1- The time that the dough rests in the fridge between each lamination is too long, it makes the butter layer break under the dough, and makes a marble effect, so a maximum of 30 minutes is good 2-proofing time is a little too long, 2h15 maximum is good. 3- I keep my scrap dough that I cut away for the next batch because it would be a shame to get rid of it and the recipe of Claire makes only 8 croissants so by adding my scrap dough that I freezed until using it, will be added to the next batch, it got already the right amount ingredients and in total will make 12 croissants. I use 84% fat butter, it's a little hard to find but makes a much better result and no butter "lake" in the pan during baking. Thanks for your interesting video !!
@jeanlucdanis8799
I am assuming your butter layer issues are a direct result of the dough being too cold. This is why Time should not be a processing factor. Temperature is the critical aspect here. Too cold and you damage layers...too warm and butter melts too much. The temperature window is the guide.
Cheers
JP
This is one of the most direct and informative vids on croissants that I have seen, bravo.
Thank you. Much appreciated.
JP
This one deserves a thumbs up! Thank you!
Thannk you! Appreciate it for all details. Successfully making my croissant
thank you so much for your amazing video , you gave me so many tips to improve my croissant , God bless you
Insightful❤ Always helpful to learn better technique and protips!
Thank you for sharing the knowledge!
Truely I'm very amazed how it explains well now I git a lot of ideas why my croissant its not good always it by luck to make I understand very easy how it work and now I would love to try again thank you very much
The last video you recommend was my base recipe by claire it was a solid easy to understand process simultaneously with her link recipe easy to read
@@gerardozambrano4863 Nice, she makes nice stuff and does a nice demonstration video.
Thank you thank you its like summery of all the vedioa out there on youtube .i feel.glade i found your vedio easy simple and all in one .just perfectko thank yoh sir for your help .
thank you for the video you give me information that i will use to improve my croissants !
Thank you very much for putting this content out. As a beginner with no formal culinary education and an internet that is flooding us with content that focuses on the How and What, I am very thankful that this video exists and help me actually understand so many Why! I am excited to go through your other videos!
Perfect video at the perfect time for me. Bonus, perfect channel to sub to for this early part of my journey. Thanks JP!
Very informative. Thanks very much!
After 15 batches of croissants using Claire Saffitz's recipe, I just can't get any consistency between batches. Your video is super helpful especially temperatures for dough, butter and proofing. I find that my dough rolling is very inconsistent and would love to find videos on how to roll properly. The next step is to buy a dough sheeter, but that is hugely expensive for croissants that I give away!
1. Rolling evenly is important. The video by Scott I noted is a good one to understand layering and sheeting.
2. Inconsistencies from batch to batch is one of the things home bakers often struggle with. 9 out of 10 its temperature related if all the ingredients and processes are consistent. One of the main ones is environmental. If it's warmer in the kitchen and/ or ingredients are warmer things happen quicker...colder = slower. Where this is especially important is FINAL DOUGH TEMPERATURE AFTER MIXING. If you are NOT ensuring a final dough temp of between 74-78 f this can have a dramatic effect on your product, processing times and general performance. Higher than 78 f is a problem least known, least talked about and least practiced by home bakers. Ensuring a water (major liquids) temperature that delivers 78 f max after mixing is critical. If you search "final dough temperature" any site that knows anything about baking will confirm these ranges.
This area is one in particular where I see many people turn a good, sound recipe into a fail just because they do not know or pay heed to their final dough temp after mixing.
Process, i.e., rolling out the dough, is practice, time, patience and consistency in thickness.
Cheers
JP
To help me out on the rolling of the dough ( laminating) , I use two strips of Plexiglass each side of my dough those strip are 35" long by 2" wide and 1/8" thick so they serve me as a guides for an even thickness. It could be made of wood, metal (stainless steel) or plastic. I prefer plexiglass because it goes in the dishwasher.
Wow a different video, but very useful to know about Croissant.
Thank you.
There are so many demo videos out there. Some really good...some not so much. I try to fill in the technical gaps and process variables from site to site.
Your comments are appreciated.
JP
just discovered this. thank you! great content
Thank you for the video. I noticed you put in shots from the video of Yuval who is a professional baker with many merits locally. It seemed that you suggested his works is not good, can you go into dome details about the mistakes there (other than the no-straight lines of his butter block and dough)? Asking as his video used to be my go to video for making croissants so interested to know whats wrong with it so i can improve. Thanks!!
Actually I used his video to make the point of care and uniformity when making croissants and pastry. I am sure his product is fine however, I believe that when teaching people, the devil is in the details and with respect to his demonstration (although I never mention him by name) I thought it important to point this out to my viewers.
These products are not cheap to produce, so why not make them the best you can. It's really just as simple as that.
Further, I never stated in my video that his work is no good. I merely make the point that in my opinion this video appears to be a rushed demonstration with a 'bang it together' approach. Best to teach new bakers care and methods that would be taught in school as you can see by the other two videos I highlighted.
Thank you for the clarification, fully agree! @@nobsbaking6391
Superb explanation.
Thanks you for this wonderful content. I really crazy for this of lamination. Is a masterpiece 🗿
7:15 First fold...
@@Mr.Player98
Let me know how things work out.
Thank you for the excellent video!! My question is about yeast, and more specifically what you think of making croissants with fresh yeast as compared to instant dry yeast. I've been making vegan croissants for about a year and a half with decent results, but am still working on the recipe all the time. When I first started, I was using Red Star instant dry yeast, and then after a while switched to SAF Gold because I had heard it was a better product. Just recently, I finally was able to find fresh yeast and have made croissants 3 times with fresh yeast. I think the main difference I have seen is a faster rise, and possibly a croissant that seems to be a little lighter. Since there are so many variables making croissants at home that can effect the end product, I'm not certain yet if the results warrant my searching for fresh yeast locally, which has been very difficult to find. I've also felt that the SAF Gold, even though I keep it in the freezer to preserve freshness, loses it's strength after only a few months. The last few times I used it I felt the proofing time for the croissants was substantially longer than it has been under similar circumstances. As much as possible, I monitor the temperature and humidity in my home kitchen from batch to batch. I'd like to know what you think about the best type/brands of yeast for croissants, and any other thoughts or recommendations that you have. Thank you!!
The types or brands of yeast really is up to you. Bakers want a dependable yeast for consistent baking from day to day - batch to batch. Commercial bakers often opt for cream or cubed fresh yeast which can impart slightly better flavor notes. Regarding home application, it is up to personal preference . All should do the trick.
@@nobsbaking6391 Thanks for your reply!
I buy a 1 pound block of fresh yeast and I keep it in the freezer, it can last for few months without loosing its properties. The only thing is that you have to cut (understatement) more of "break" a piece of 20grams from the frozen block... Not easy task.
Good
I have three questions: First, what should be the baking time and temperature? Second, which rack in the oven should we place them on? And my third question is whether the convection should be on or off, and which heating element should we use-top or bottom?
Thanks
This video and information in it is sooo valuable.
Thank you so much for sharing your knowledge!
Just a question. Is using clarified butter better? That would be close to 100% fat.
@lexv4894 The answer is maybe...probably. Clarified butter, pending its consistency and makeup can be used in croissants. From what I understand, it can create crispy textures that may or may not be desirable. But quick answer, it should work. I personally have no experience using it as a standard butter substitute in croissants. However, what I do know about it, I say, give it a go. Let me know how it rolls.
This is fabulous! I just wish it was in a booklet so I could follow it step by step during the process. I've struggled with my butter shingling during rollout so I looked for help online and found this. I'll print out screenshots and put them on my worknench. Alas, too late for this shingled Beurrage. 😢
It helps to have the right butter. I’ve tried a few different brands, all 82% butter fat or higher, and so far the only one easily available and that works is the one Claire Saffitz suggests, Kerry Gold unsalted. If I could get my hands on Beurre D’Isigny I’d try that.
How do you get the different bubbles In the middle like on the thumbnail
@Alcookeverybody
Hehehe, love your vids. So anyway, the open structure.
1. Temperature is king. Keep your doughs cool always through processing, as I noted in the video.
2. The open texture is a combination of the amount of fat you use, your dough hydration (water or whatever) you use, and fermentation time. As I stated in the video, the best croissants are made in a 3 day plan.
Long fermentation with a softer dough opens the crumb structure in croissants as it does in bread or pizza dough. See video on pizza in my archive. Now, you never want to go crazy with hydration because you do want the dough to carry the fat, but definitely softer than the 55% in the video.
Definitely use a high protein bread flour. Definitely mix the dough for at least 9 minutes. Definitely make sure your final dough temperature is correct based on baking standards.
Definitely use 2% salt.
Definitely use a little less yeast if you soften your dough up and go for a 3 day plan. Cut 0.25% as a tester for the first go around.
KEEP YOUR DOUGH AND BUTTER COOL. Never let it get above 60F.
It's all about evaluating recipes and processes of products that folks are producing that you like.
I recommend you look at the Baking Assistant I created. The calculators and recipe evaluation and modification tools plus the ingredient and processing guides will really get you sorted on understanding the big picture.
Cheers
JP
Please subscribe if you haven't already.
@@nobsbaking6391 thank you so much!! I definitely let it get above 60* while rolling it out. Really appreciate your reply!!
What are your thoughts about using a small percentage of deactivated yeast? Like 0.2 to 0.5% ? I haven't tried it but I was wondering if it could help. After final sheeting and cutting, my pastry very very slightly, it retacts about 1mm or less. Thanks!
That is excellent. Deactivated yeast provides reducing effects on the gluten, which will decrease mix times and improve extensibility.
Awesome thank you! What percentage do you recommend to not impact flavor or texture, but used solely for the reason for increasing extensibility? Thank you sir! @@nobsbaking6391
Thanks so much! This is a very informative video. I've baked a few rounds of croissants now, but still haven't achieved the result I want. One batch I fractured my butter and the layers didn't hold at all, another I vac-packed them really aggresively and it completely ruined the layers :( I was heartbroken.
I really want to freeze them, proof them from frozen overnight and then wake up the next day and bake them so they're ready for say 7am, however all the tests i've tried ended in failure. Do you have any advice on freezing them/general proofing times? I usually make 10 from the standard 20x20cm block of dough. Thanks in advance.
Normally, when freezing preprepared croissants, bakers will add a dough conditioner with emulsification properties such as SSL or DATEM (or maybe even both). This helps protect the gluten structure of the layers and reduces damage freezing causes especially in such a delicate and fat heavy product like croissants. SSL and Datem sound scary, but they are completely derived from natural sources.
Further, when using a standard freezer, bakers will also potentially increase the yeast by as much as 25% pending their recipe, process, and proofing conditions. Blast freezing does not usually require yeast adjustments.
If I was going to cold proof, I would definitely use the one or two day plan because your second (or third) day incorporates an extended fermentation with the overnight proof. (I hope you get what I am saying here).
Remember the golden rule. Keep the products moist refrigerators are dry. I would always let them warm up to room temperature or higher and keep them covered to ensure a moist , slightly tacky dough prior to baking. A dry surface will lead to ugly, poor expansion looking finished product.
As I am writing this, I am leaning away from cold proofing. Better and more easy may be to freeze, then proof at room temp or higher. Moist surface is key on this product before baking. Also double in size is more easily managed when you can keep an eye on your product.
Overnight proof does work but you really got to make sure you don't go past the double in size mark and that the croissants are moist and tacky before baking which requires some room temperature or higher bench proof time.
Proof time is double in size, not a predetermined time. Once you are successful with your croissants, you will determine the actual time based on your recipe, your temperatures, and your process.
Can you freeze the dough?
@bajablast9176
Yes, there are many articles online about different processes for the different stages ie. Dough only and pre-made unbaked.
🔥🔥🔥
Thanks!
thank you so much !
You are most welcome.
Please don't hesitate to subscribe. It helps my channel apparently. 😃
What temperature should be in refrigerator if we leave the dough overnight? Is the amount of yeast same in that case? Thanks in advance
Normal operating Temps for fridges are 35-38 f (1.7-3 c)
1% yeast is always a good safe number to work with. After 1 batch you will see exactly which way you need to go. Remember the double in size rule!
After you have layered in your fat and decided for a second overnight bulk fermentation it may not actually double in size due to the weight of the fat. No problem just process as usual on day 3.
@@nobsbaking6391 wow, thanks for such detailed and fast response. I won’t use laminated dough, I am baking pastry for kiflice (Balkan rolled pastry filled with whatever you want). I usually just let it ferment for an hour and since I use 3% fresh yeast I want to follow your advices and make dough day before to see if there’s difference in taste and is it worth it extra time.
İs croissantdough the same like danish pastry ?? İs that any kind of diffrences
They both are similar in construction; however, Danish is often "richer" with added eggs and sugar. Croissants can have these additives but usually at much lower levels.
What is the best way to proof croissant dough at home?
@Raminparvari-pv
Just as you would, any yeast raised bread. Don't let them dry out!
@ I have three questions: First, what should be the baking time and temperature? Second, which rack in the oven should we place them on? And my third question is whether the convection should be on or off, and which heating element should we use-top or bottom?
Thanks
@@Raminparvari-pv regarding bake time and temperature I can't really give you a solid answer specific baking times and temperatures can vary depending on the croissant's size and your oven's characteristics and performance. Check out the link to Claire Saffitz she seems to have some good guidelines for Jumbo size croissants with 55% roll in fat.
2. Start with the middle rack. Don't need convection, bottom heat is traditionally only used. A little moisture (shallow pan of boiling water in the bottom of the oven) is also helpful if you are using a electric oven.
BIG thank you for this very educational video. I just made croissants and the recipe hade many of the pitfalls you mentioned. And, called for rolling the croissant from the weird rectangle split in two, I realized this was a big mistake, the final product is 🫢🙄. Well, I’ll just find another recipe. Subscribed. 👍🏽
Towards the end of video you mention to add fats last. So I’ve mixed everything in my kitchen aid as shown in your videos, except my last 1/4c of butter for my sweet yeast dough. So when the heck do I put this in??
About 1/2 to 2/3 of the way into the mix. The whole thing about high amounts of butter is that it lubricates the dough so much it doesn't mix as fast. It takes longer. Delaying the butter allows the dough to develop a bit. Even with that said. If you are using more than 10% butter you may need to extend the mix time a minute or more. Feel the dough out. There is no cut and dry rule as every mixer is different.
@@nobsbaking6391 🤦♀️🤦♀️😂🤣🤣🤪🫣 when I didn’t know what to do, I poured it out on counter, rolled into a ball and put in fridge!! LOL!!!! I used active dry yeast this time, it was still a bit tacky after mixing. Hell, guess I should toss it and start it over. Just came in from work and wanted to play with some dough dude!!
@@nobsbaking6391 PS. 410g bread flour, 249g whole milk and let packet of yeast bloom, 1 lg egg and a yolk, 50g sugar. So curious, looked in fridge from two hours ago and it’s 3/4 it’s way near being doubled in size. It was 71 here today in Alabama. Wonder if I punched it down now if I could add butter, roll back into a ball and save it? Miracles happen? I’m not getting the math because that much milk came to 61% not counting my egg and yolk. See what I’m quitting?? But I love playing with the dough and maybe should get me some Play-dough!!!
@EmmaDee
Oh my goodness. Don't throw it yet.
Let it double in size, maybe overnight in the fridge or take it out and rest it on your counter for double in size. Unless you put way too much water in the dough, it should dry up as the high sugar and flour absorb the water. IF it's still a sticky mess after this point then you may have some issues. If it's just a bit tacky, I say go for it.
I don't know what was actually in the recipe or how much, so it is difficult to determine the issue.
The solution for you is coming as I stated, but I wiped out accidently part of the video so I am fixing it up now. Hope by tomorrow everything is sorted.
Kind regards
JP
@@nobsbaking6391 hey! If nothing else, hope you’ve gotten a few giggles from a determined baker wanna be!! I swear I’m obsessed and want to get this so I can start learning sourdough! It’s almost been a year!! I do not know if you can see videos on my “so called” channel but I’m going to upload to show you what I’ve done. By golly I smoooshed up that butter and folded that softened butter into my dough, made another ball and she’s been sitting in oven with light on and now has doubled again. My yeasty girls are partying.
In a recent class I did, they didn't want us to develop too much gluten, so they didn't tell us to work until we get the window pane. I'm confused now as to what I'm supposed to look for. I always mess up on some step while making breads and I always have a hard time getting definitive answers.
The idea is a good window pane after mixing in the case of No Time doughs.With doughs where you give a rest period of around 1 hour (double in size) provides addional conditioning, therefore you can cheat a bit on mix times. The window pane test in this instance should be done after the rest period.
To be honest, if you are talking white flour (especially high protein bread flour) you need to mix at least 9 minutes, and that won't even get you close to full development . The rest period is the critical step. Most bakers demonstrating white dough products mix 9 to 10 minutes with a 1 hour rest. This is technically correct unless dough improvers are used which contain reducing agent's to chemically or enzymatically condition the dough. Even with these additives the dough needs to rest for at least 5-10 minutes before further processing
Regarding the mix less thing your course taught you...no idea what the rationale was for this. See my video on flour protein it will answer a lot for you based on baking science.
Sorry just read your comment again...so they told you NOT TO DEVELOP TOO MUCH GLUTEN....
Well I am not sure what products they are talking about but I will say this. Proper gluten development and conditioning is critical for most bread products, end of story.
I just made croissants yesterday but they had uneven air pockets - some are bigger on the top and some are smaller and closer together - why is that and how to fix and create beautiful air pockets
Did you take any photos? I'd you did(or can) send me a few of the internal and external to nobsbaking123@gmail.com. I would like to see them.
If you didn't or can't get any photos then just reply to me here and I will offer some suggestions.
Please make a video for the perfect burger bun
Hehehehe....what is the perfect bun. Ask 10 people...get 10 different answers.
Send me an email to nobsbaking123@gmail.com and I will try and give you a plan based on what you are looking for. If possible go online find a photo and send me a picture of the type of bun you want to make. I will put a recipe together for you.
Cheers
JP
I was looking at the croissant recipe from the so-called "consultant", and I'm surprised by the amount of yeast they write on the papper, which is more than 2%, (because I usually just do around 1% for my bread)...
Now I'm wondering whether it's normal or just excessive..
Please can u mention the problem of the intro pic in the 3rd croissant , because I got this result and I don't know what is the reason of it
Well, all three are acceptable and totally dependent upon the plan you have and the product you want. Which example are you trying to create?
The first one with big holes
Stiffer dough. Attention to lamination temperatures.
@maiadamoaz8779
As a note...a good amount of fat better. 40+% based on flour
But explain more like what the condition of lamination should be for this result
The name of the channel bro 💀
roll out 3 x length?? 3x40? how can you still have 10 mm thickness i don't understand
Obviously it depends on how much dough you are working with. If your batch size is small then you have a smaller piece to work with originally. Maybe your dough is only 5 or 6 inches square. The length you need to roll out is dependent upon how much dough you got. The idea is 2 x the length of your butter block ( which should be square ) for the first stage and 3 x the length for the following folding steps. If your batch is so small that you cant make a 8 or 10 mm thickness, don't think about that too much. Size the thickness of your dough to the thickness of the butter block for the first stage just don't have it too thin. Or depending on how much butter you are planning, (maybe you opt for less ...say 20% based on flour) then you may just have to contend with having a thinner butter block than dough. This is NOT a big deal. The Plan is, after all your folding and rolling you are down to around 3- 5 mm in dough thickness. Selecting your start thickness is up to you and your batch size constraints. Its the finished thickness and size you need to focus on.
Let me try and answer this better.
So you sheetfed your dough to around the same thickness as your butter 2x the size.
You folded the dough over the butter. Or sliced it to cover the top then let it cool back down in the refrigerator.
Then you roll out the dough again to a rectangle 3x the size. Then you fold it and roll it to around 8 mm then rest it in the fridge. So the dough is 8 mm now after resting. It will start taking up more space as it is less thick in pan you are placing it in for cooling in the refridgerator.
Then you rest it in the refridgerator.
Then you roll it out 3x the size and fold it. Then reduce the the thickness to the next level. Refrigerate. Then you do your final roll out to around 4-5 mm.
I hope you get what I am saying.
Very nice❤stay conected
can i have pdf with this content vedio?
Sorry, I only have in video format.
Temperature on the fridge????? any baker never told that!!
Standards for refridgerators are usually around 35 - 40 F or 2 to 4.5 C
However in some countries that may not be the case.
Ideally your food refrigeration should be 4.5 C or under (40 F or less) With pastry the objective is 55 F for working with the dough. Regarding your question.
For retarding my dough I use a large double glass door ,multi shelf display fridge that rarely gets below 6 and this works fine for managing my pastry temp. The time it takes to cool a dough is different with all fridges due to various factors that is why I recommend a thermometer to confirm dough temp vs. An arbitrary amount of refrigeration time.
@@nobsbaking6391 Thanks for response, i tried with 3C and its wonderfull result! btw im chilean so my english is soso, sorry for that.
Mntappp
... is this a question, answer or comment?
@@nobsbaking6391 comment bro..mantapppp
@@nobsbaking6391 saya mencoba membuat Croissant gagal brother karena tahapan fermentasi nya banyak d loncati..hasil tidak bisa mengembang
@@freewindwinatachannel
waktu fermentasi itu penting
@@nobsbaking6391 ok terima kasih..akan di coba kembali..salam sehat selalu
Croissants isn't from France it's from Austria region City of Vienna
@@Avi_badlan Fair enough
Cheers
زیر نویس فارسی بزاریننننن😭😭😭😭
Could have used this video years ago...lol
nyt baking straight up copied this recipe wtf
Recipes are just recipes...no big deal.
Oh and PS. The recipe I discussed and used for example purposes in this video was Claire's (NYT). It is a sound, balanced recipe.
There are no real secret in standard croissant recipes. People vary the percentages a bit, but they're all within a fairly narrow range. Some recipes are kinda wild, but only the ones doing something unusual (like the 'fast' recipes that try to skip the lamination process entirely and do a stacking approach, spreading butter between layers). But even with those - it's the unusual technique rather than the recipe per se that's special. A lot of the controversy in croissants is really about technique details (how many folds, what butter is best, ideal proofing environment, how many rests and for how long, etc.) so those are the real unique differences between recipes.
@@lazulin agreed
@@lazulinalso recipes are subjective anyway, especially ones that use natural leavening, as it's incredibly unlikely that you're going to be able to replicate the creators' environmental conditions. but that's one of the beauties of learning this craft for me, is that we have to learn to pick up messages our environment is telling us that are expressed to us through the dough or what ever it is that we're making. There are also factors out of our control such as our climate, time of year, time of day etc are all factors we have to constantly mitigate. So recipes are not a fool proof plan by any means. That aside, I do love to share my recipes though, as I think it's a beautiful thing to be able to share a part of my love and passion with people who also enjoy it. But if I owned a bakery and my recipes were my assets I think I would maybe share my recipes but not my environmental conditions such as temperatures of ingredients and room temps etc. that way people can still hone in on their own skills but maybe use my recipe as inspiration or maybe even learn something from.
👍More precise, you cannot find👍