adm Posted September 20, 2020 Share Posted September 20, 2020 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: 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. 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. 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. 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: 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). Now let them proof overnight in a cool place until they are puffing up. You can see the layers from the side: 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: BUT: Burned bottoms. Oops. And damn! So....next attempt with a pizza stone as heat deflector: 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: 40 minutes later, I think we've nailed how to bake croissants in a Kamado! AJS390, Nnank76, O C and 16 others 17 2 Quote Link to comment Share on other sites More sharing options...
Brick Pig Posted September 20, 2020 Share Posted September 20, 2020 Beautiful. Quote Link to comment Share on other sites More sharing options...
Ron5850 Posted September 20, 2020 Share Posted September 20, 2020 Simply wonderful. Just wonderful. Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted September 21, 2020 Share Posted September 21, 2020 Wowzers! I’m in awe of those beautiful croissants. Quote Link to comment Share on other sites More sharing options...
Nnank76 Posted September 21, 2020 Share Posted September 21, 2020 A total labour of love! Look amazing Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 22, 2020 Share Posted September 22, 2020 Looks light and flakey. Excellent cook. Quote Link to comment Share on other sites More sharing options...
Charles Wagon Posted September 22, 2020 Share Posted September 22, 2020 Whoa!! Those look really, really good. Even the "burnt" bottoms look good enough to eat. Just a little crunchy. Quote Link to comment Share on other sites More sharing options...
KJKiley Posted September 22, 2020 Share Posted September 22, 2020 Those look great...and agree on the slightly more toasted bottom...just a little extra texture. Quote Link to comment Share on other sites More sharing options...
GRIMGOR Posted September 24, 2020 Share Posted September 24, 2020 Nice, they look great. Quote Link to comment Share on other sites More sharing options...
len440 Posted September 24, 2020 Share Posted September 24, 2020 ADM They look great we learn from our mistakes. What's next? Quote Link to comment Share on other sites More sharing options...
skreef Posted September 28, 2020 Share Posted September 28, 2020 Great croissants. They look great. Great Entry Quote Link to comment Share on other sites More sharing options...
daninpd Posted September 28, 2020 Share Posted September 28, 2020 Wow! A swing and a miss, then a home run. Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted September 29, 2020 Share Posted September 29, 2020 Those look soooooo delicious. Quote Link to comment Share on other sites More sharing options...
gotzero Posted October 1, 2020 Share Posted October 1, 2020 I had no idea what does into this. Wow! Great job! Quote Link to comment Share on other sites More sharing options...
In2Fish Posted October 1, 2020 Share Posted October 1, 2020 What they said above ...wow Quote Link to comment Share on other sites More sharing options...
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