{"id":2681,"date":"2010-11-09T07:48:00","date_gmt":"2010-11-09T06:48:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/11\/croissants\/"},"modified":"2017-04-21T18:47:04","modified_gmt":"2017-04-21T16:47:04","slug":"croissants","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/11\/croissants\/","title":{"rendered":"Croissants"},"content":{"rendered":"

$\"Croissant\"$ <\/p>\n

I can not belive it but it is already my second Blogversary. Since my first Post I wrote 174 Posts and got 970 niece comments. Thanks to all of my dear readers!<\/p>\n

To celebrate I baked croissants because a birthday needs a special treat.<\/p>\n

The recipe is similar to my other recipe<\/a> for croissants with P\u00e2te ferment\u00e9e that I posted about one year ago. But this recipe contains more butter and because I did two single folds and two double folds the dough contains 144 layers.<\/p>\n

This 144 layers make the croissants crisp and flaky and they taste delightful buttery.<\/p>\n

I froze most of the croissants after proofing, so I bake some for Sunday morning breakfast. When I start with a cold oven I can bake the without defrosting. Just the time for baking has to be about 5 minutes longer.<\/p>\n

I sent this bread to Yeastspotting<\/a>, Susans weekly showcase of yeast baked bread.<\/p>\n

Croissants<\/span><\/h1>\n
P\u00e2te ferment\u00e9e:<\/p>\n
\n
125 g flour Type 550<\/li>\n
85g Water<\/li>\n
1g fresh yeast<\/li>\n
2 g Salt<\/li>\n<\/ul>\n
Dough:<\/p>\n
\n
P\u00e2te ferment\u00e9e<\/li>\n
500g flour Type 550<\/li>\n
300g milk<\/li>\n
15g gluten<\/li>\n
10g fresh yeast<\/li>\n
10g Salt<\/li>\n
25g Butter<\/li>\n
60g sugar<\/li>\n<\/ul>\n
Fold in the dough:<\/p>\n
\n
400g butter<\/li>\n<\/ul>\n
Mix all ingredients for the p\u00e2te ferment\u00e9e and ferment it for 1 hour at room temperature. Then put the dough into the fridge for\u00a0 at least 12 hours.<\/p>\n
For the dough mix all ingredients aside the sugar and knead them with the kitchen machine for 6 min at low speed.<\/p>\n
Now ad the sugar in small portions and knead one minute before adding the next portion. Adding the sugar later helps to build up the gluten!<\/p>\n
Put the dough into the fridge for one hour.<\/p>\n
Take out the cold butter and place it between two plastic foils. Then hit the butter with the rolling pin until a plate has formed and the butter soften.<\/p>\n
Roll the dough to a square with an edge length of 30 cm x 45 cm and put the butter plate in the middle. Fold the dough over the butter and roll again.\u00a0 Fold the dough in thirds (like a letter) and cool in the fridge for at least 30min. (single fold)<\/p>\n
Roll the dough again and fold from both sides into the middle and then fold in half. (double fold)<\/p>\n
Repeat one time the single fold and one time the double fold.<\/p>\n
After the last resting period, roll the dough to a thickness of 2 mm and cut into triangles of 28 cm length. Roll to a croissant and proof for 3 hours.<\/p>\n
Glaze with some egg and bake for 210\u00b0C for about 20 min.<\/p>\n","protected":false},"excerpt":{"rendered":"
I can not belive it but it is already my second Blogversary. Since my first Post I wrote 174 Posts and got 970 niece comments. Thanks to all of my dear readers! To celebrate I baked croissants because a birthday needs a special treat. The recipe is similar to my other recipe for croissants with […]<\/p>\n","protected":false},"author":1,"featured_media":20333,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9],"tags":[80,106,273],"class_list":["post-2681","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","tag-blog-geburtstag","tag-croissants","tag-nur-mit-hefe"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2681","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=2681"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2681\/revisions"}],"predecessor-version":[{"id":20332,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2681\/revisions\/20332"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20333"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}