Sunday morning, sunshine instead of the precasted rain, a cup of coffee and a crispy butter crescent – is there a better way to start the day?
When I prepare the dough I decided to use some of the yoghurt I found in the fridge together with a milk roux as liquid component for the dough. I kept the yeast amount small to enable proofing overnight and this low amount of yeast made laminating easier, too, because the dough nearly did not rise during the laminating.
The yoghurt gave the crescent a slightly tart aroma and the long proofing make the taste more complex. The Crescents are light and crispy after baking and the honey comb structure of the crumb is not bad but still away from perfection. But this are the best croissants I ever bake so I am still happy with them!
yields 10 Crescents
- 75g cream
- 15g flour Type 550
- Milk Roux
- 285g flour Type 550
- 170g Yoghurt (1,5% Fett)
- 5g Salt
- 10g sugar
- 2g fresh yeast
- 160g Butter
- 16g flour Type 550
For the milk roux whisk cream and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
Mix all ingredients for the dough and knead 5 min with hands until the soft but not sticky dough is formed. Place the dough in the fridge for 1 hours.
In the meantime mix butter with flour and roll it to a plate with an edge length of 30cm x 30xm.
Roll the dough to a square with an edge length of 45 cm x 45 cm and put the butter plate in the middle. Fold the dough over the butter and roll again. Fold the dough in thirds like a letter (single fold)and cool in the fridge for 30- 60 min.
Roll the dough again and fold from both sides into the middle and then fold in half (double fold). Rest the dough in fridge for 30 – 60 min.
Roll the dough again again. Fold the dough in thirds like a letter (single fold)and cool in the fridge for 30- 60 min.
Roll the dough so that you get a band of 60 cm length and about 25 cm width. Cut the dough into triangles with a base of 12 cm and a length of 20cm. Roll them to crescents beginning with the small base.
Place on a paper lined backing tray and proof overnight (10-12 hours) at room temperature.
Glaze with egg prior to baking.
Bake at 200°C for 10 min with steam then reduce the heat to 175°C for another 10 –15 min until the crescent is golden brown.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.