Jump to content

Sourdough Croissants


adm
 Share

Recommended Posts

On the Kamado, because...why not?

 

They do take a while though. And apologies in advance as this is quite a long and pic heavy post....

 

First up, make sure the sourdough starter is properly active. Then make up a thick starter sponge and leave to ferment overnight:

IMG_4710.thumb.jpeg.91fbb26d612fb3c230aca2c1ca0d31f8.jpeg

 

Then incorporate that into a dough, knead well and leave that to ferment cold in the fridge for 24 hours.

 

Make up a butter sheet - this is a pound of butter, mixed with an ounce of flour and then spread into a sheet about a quarter inch thick. This is the hardest part as it's sticky as hell. Wrap it in cling film and chill in the fridge with the dough.

 

IMG_4718.thumb.jpeg.2fb4af91382afb08d9bb4a4aea4c119b.jpeg

 

The next day, take the dough out of the fridge, roll it out to twice the size of the butter sheet (which you also should have taken out of the fridge earlier, so it's about as pliant as the dough is.

 

IMG_4721.thumb.jpeg.e420845f46f151af694989eb94ae64e1.jpeg

 

Fold the dough around the butter sheet, seal the edges, then roll it out to an aspect ratio of about 3:1. Then fold 1/3 over the middle, and the other 1/3 over that. 

 

IMG_4722.thumb.jpeg.3073a97659a2b2fd5623495f585501a9.jpeg

 

Rotate it 90 degrees, Roll it out again to a 3:1 aspect. Fold it again.

 

Then do that again. Now you have your laminated block of butter and dough. When this is rolled out, you should have 81 alternate layers of dough and butter - and that what makes the croissant so flaky and light.

 

Now chuck that back in the fridge for another 8 hours to rest.

 

When that's done, roll it out again to about 1/4 inch, trim it nicely and cut into long triangles:

 

IMG_4732.thumb.jpeg.ece5189470167a393f338835458d9df2.jpeg

 

Roll these up into the traditional croissant shape (apparently, they are meant to be straight if made with butter, and crescent shaped if made with margarine).

 

IMG_4733.thumb.jpeg.588ecdf64ffba59d68e620750ffb857a.jpeg

 

Now let them proof overnight in a cool place until they are puffing up. You can see the layers from the side:

 

IMG_4736.thumb.jpeg.0729654343fec00a24208db5dcf9ccaf.jpeg

 

Now to cook them. Brush with an egg yolk wash first. I didn't want to go mad and ruin them all at once, so started with three. Kamado set to 400F and after about 20 mins, check and turn them around so they are getting even heat in case the Kamado has hot spots.

 

After 40 minutes, they looked perfect:

 

IMG_4738.thumb.jpeg.cb392a351978a1ed1e38a82d2259926e.jpeg

 

BUT: Burned bottoms. Oops. And damn!

 

IMG_4743.thumb.jpeg.678cb2a6b7fd76f18303ca2dc1f517f6.jpeg

 

So....next attempt with a pizza stone as heat deflector:

 

IMG_4741.thumb.jpeg.5cb6b3a584c00e516fe0ac3116ab5299.jpeg

 

IMG_4746.thumb.jpeg.de833bd68530430fda1cbac115a6ce2b.jpeg

 

Much better - no burnt bottoms.

 

And for the final attempt, I decided to elevate the baking tray above the pizza stone just to see what would happen:

 

IMG_4744.thumb.jpeg.5ceddf5fa06f4eaffe4cbbaae7e90b42.jpeg

 

40 minutes later, I think we've nailed how to bake croissants in a Kamado!

 

IMG_4747.thumb.jpeg.0bab6dff9a0139e5cb1afa576a9f5547.jpeg

 

IMG_4748.thumb.jpeg.f15efb2f653e95d2a3cce4956ecc312f.jpeg

 

IMG_4749.thumb.jpeg.7f5779ed878320bbde1ecbf8b84188b2.jpeg

 

IMG_4751.thumb.jpeg.aaf4227e1cc6e4141b1ddf1f74e9abe8.jpeg

 

 

 

 

 

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...