{"id":21130,"date":"2017-07-08T08:39:51","date_gmt":"2017-07-08T06:39:51","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21130"},"modified":"2020-03-18T21:25:16","modified_gmt":"2020-03-18T20:25:16","slug":"croissants-with-sweet-starter","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2017\/07\/croissants-with-sweet-starter\/","title":{"rendered":"Croissants with sweet starter"},"content":{"rendered":"

$\"Croissants-23\"$ <\/h1>\n
I fine tuned this recipe for quite a while. It started back last summer<\/a> and I need about a year until I was nearly satisfied with the croissants. The crumb could still be more open but that is only a question of practise. Theoretically you could use more butter for the tourage (300-500g) but for me the croissants are then way to fatty. And so I keep practising and share the recipe meanwhile with you so you can start practising as well \ud83d\ude42<\/p>\n
<\/p>\n
<\/p>\n
Laminated dough need a lot of practice and when you use only the \u201cwild\u201d yeasts to leaven then every mistake you do will compromise the result. And my plan was just that: a croissant just with wild yeasts from my beloved sweet starter<\/a>.<\/p>\n
As I get questions about the sweet starter regularly: It is a not sour sourdough variant and can of course be replaced by an active (!) Lievito Madre<\/a> which can double her volume in about 3 hours at 30\u00b0C. An active sourdough which is refreshed for 2 or 3 times at 30\u00b0C is not recommended, as this would lead to an increased amount of acid during the long fermentation.<\/p>\n
But with sweet starter the croissants develop during the long proof over night a deep complex flavour with slight yoghurt flavour which blends perfectly well together with the butter aroma to perfect taste. It is in any case my new personal croissant favourite!<\/p>\n

Croissants<\/u><\/h1>\n
Sweet Starter<\/p>\n
\n
54g Sweet Starter<\/a> $\"Croissants-13\"$ <\/a><\/li>\n
54g flour Type 550<\/li>\n
27g Water<\/li>\n<\/ul>\n
Teig<\/p>\n
\n
Sweet Starter<\/li>\n
210g flour Type 550<\/li>\n
200g flour Type 1050<\/li>\n
190g Wasser (ice cold)<\/li>\n
20g sugar<\/li>\n
10g inactive malt<\/li>\n
20g egg yolk<\/li>\n
25g Butter<\/li>\n
10g Salt<\/li>\n<\/ul>\n
Tourage<\/p>\n
\n
250g Butter<\/li>\n<\/ul>\n
Mix the ingredients of the sweet starter and let it rise for 2-4 hours at 30\u00b0C, until the volume has doubled.<\/p>\n
For the dough knead all ingredients for 7 min at slow speed.<\/p>\n
Rest the for 1 hours in the fridge.<\/p>\n
$\"\"$ Now take the butter out of the fridge, flour it well and pat it with your rolling pin into a square of 17 cm length. Roll the dough into a\u00a0 square with 26 cm length. Place the butter in the middle and fold the dough over like an envelope (see picture). Roll the dough into a band of 20 cm x 60 cm .<\/p>\n
Fold the dough in thirds like a letter (single fold<\/a>)and cool in the fridge for at 30 min, then roll it again into a band of 20 cm x 60 cm.<\/p>\n
Repeat the single fold another two times.<\/p>\n
Now roll the dough again into a band of 20 cm x 72 cm. Cut the dough into squares with a base of 12 cm and a length of 20 cm. Roll into croissants and place on a paper lined baking tray.<\/p>\n
Cover and proof overnight at room temperature (8-10 hours)<\/p>\n
Glaze with egg, then bake for 15 min at 225\u00b0C, then reduce the heat to 180\u00b0C and bake for another 10 min.<\/p>\n","protected":false},"excerpt":{"rendered":"
I fine tuned this recipe for quite a while. It started back last summer and I need about a year until I was nearly satisfied with the croissants. The crumb could still be more open but that is only a question of practise. Theoretically you could use more butter for the tourage (300-500g) but for […]<\/p>\n","protected":false},"author":1,"featured_media":21127,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9],"tags":[97,106,428,364],"class_list":["post-21130","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","tag-butter","tag-croissants","tag-overnight","tag-sweet-starter"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=21130"}],"version-history":[{"count":3,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21130\/revisions"}],"predecessor-version":[{"id":22080,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21130\/revisions\/22080"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21127"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=21130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=21130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=21130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}