As you know by now, I have been struggling with the croissants these past couple of weeks. Today was my 8th batch in a row with problems ...
In my brain I go through the steps one by one and remember the techniques necessarily to create layers without melting the butter or creating holes.. I even get the masa to 4-5 mm thick now which is great. So why the shiitake fudge am I still having problems? What on earth made those croissants a few weeks ago so much better? If the ingredients are the same and the process is the same, and the temperature are the same then they should be coming out the same... right?
Well,... it kinda goes like this.. today I was frustrated and did some reading, wondering if the protein level in my flour is correct and... wait a minute.. why would I need to check this? Ahhhhhhh... about two weeks ago I switched to a blended flour for breads and I have been using that same flour for my croissants. I miss thinking this is where the problem could be. The more I read the more I see how too strong or too weak of a protein will cause problems. What gave me some hope is the last batch I produced was closer to quality, still not perfectly baked even though they were 4mm. I also used pure fuerza flour instead of the blend which is a bit lower in protein.
I have asked the distributor and she told me they had a perfect flour for pastries like croissants. So, I hope to get it tomorrow for Thursday prep to make sure everything goes smoothly. Otherwise I will not make more croissants until I get this flour.
I also baked some more brioche today, but I decided to make a vanilla icing and put pistachios on top and they turned out lovely. I hope the customers like them as I tried the brioche and it is absolutely amazing. It is easily the best and easiest recipe I have.
Maybe not the best photo but it gives you an idea for sure.
...
are you about ready for a recipe? If so, tell me what you would like to have one for and I will get back to you. Thank you so much for taking the time to read my posts, for me, it’s a lovely experience to share my daily life behind the wheels of the bakery.
#doeverythingwithlove
In my brain I go through the steps one by one and remember the techniques necessarily to create layers without melting the butter or creating holes.. I even get the masa to 4-5 mm thick now which is great. So why the shiitake fudge am I still having problems? What on earth made those croissants a few weeks ago so much better? If the ingredients are the same and the process is the same, and the temperature are the same then they should be coming out the same... right?
Well,... it kinda goes like this.. today I was frustrated and did some reading, wondering if the protein level in my flour is correct and... wait a minute.. why would I need to check this? Ahhhhhhh... about two weeks ago I switched to a blended flour for breads and I have been using that same flour for my croissants. I miss thinking this is where the problem could be. The more I read the more I see how too strong or too weak of a protein will cause problems. What gave me some hope is the last batch I produced was closer to quality, still not perfectly baked even though they were 4mm. I also used pure fuerza flour instead of the blend which is a bit lower in protein.
I have asked the distributor and she told me they had a perfect flour for pastries like croissants. So, I hope to get it tomorrow for Thursday prep to make sure everything goes smoothly. Otherwise I will not make more croissants until I get this flour.
I also baked some more brioche today, but I decided to make a vanilla icing and put pistachios on top and they turned out lovely. I hope the customers like them as I tried the brioche and it is absolutely amazing. It is easily the best and easiest recipe I have.
Maybe not the best photo but it gives you an idea for sure.
...
are you about ready for a recipe? If so, tell me what you would like to have one for and I will get back to you. Thank you so much for taking the time to read my posts, for me, it’s a lovely experience to share my daily life behind the wheels of the bakery.
#doeverythingwithlove
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