As I proceed clear-eyed that the 36 hour path to croissants is a vast graveyard of shattered dreams, my expectations could not possibly be lower. Inspired by @Pinboard and @tqbf. Let's do this.pic.twitter.com/6uhFxeJzY6
The light inside is broken, but I still work. The Cadillac of online bookmarking sites. Alleged nocoiner. http://pinboard.in maciej@ceglowski.com +1 415 610 0231
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As I proceed clear-eyed that the 36 hour path to croissants is a vast graveyard of shattered dreams, my expectations could not possibly be lower. Inspired by @Pinboard and @tqbf. Let's do this.pic.twitter.com/6uhFxeJzY6
Croissant tips of the day:https://www.youtube.com/playlist?list=PLURsDaOr8hWVg1jqcuf-XnejIMZp_eNxv …
I've seen it. Seen them all. I've got tortured Google translates in 3 languages. For god's sake, I'm getting targeted ads for *pastry brushes & silicon mats* (which I already own!). I'm like a man who's predisposed to pulmonary adema staring at the Lhotse wall with no Sherpa.
Just remember to stay relaxed as you perform the series of highly precise, unforgiving steps required
it was such fun deciphering conflicting guidance on cold, vs room temp vs 80°F (!) proofing vs voodo from some 20+ year master French chef. All the while with Thomas' voice quietly taunting me in the back of my mind: “beware the butter pool beware the butter pool”
What temp did you end up proofing at? I’m debating that right now.
I did 20 mins at 80, then 45 at room temp (which was cold enough not to melt butter). I'd prob go 2 1/2 hours at room temp next time.
The most "croissant recipe" answer here would be to go 789 seconds at 22.5º, then 94 seconds at 23º, 471 seconds at 21º and so on.
There’s probably a way to PID control croissant proofing.
This is actually true! Requires only a generic cooler, thermostat-controlled outlet, and incandescent bulb. I use it for 3-stage Detmold process for sourdough.
There's actually a polish yeast cake that proofs sous vide and I think Thomas should bake it next
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