By the end of turn two, I was sure I was a natural croissant maker. I didn't have any of the horrible butter break throughs I have read about. I was feeling pretty darn smug with myself.
After turns 1 and 2, I threw away a lot of flour so I decided I didn't need to use as much (I am, after all, a natural croissant maker by now. ...plus I was running low on flour)
I used the bread flour for turn 4 but it was too late. The dough was harder to roll out and the wheat flour I used during turn 3 was cutting through the layers. (and my heart). I heard squishing noise with each roll of the pin. At this point I just kept dumping flour on it and hoping for the best. I wrapped in back up in plastic and let it rest in the refrigerator for 5 hours.
I rolled the dough out for the final time and cut it into triangles.
I shaped them and let them rise.
Then baked them until they were golden brown, cooled for 20 minutes and took my first bite. My husband and I were pleasantly surprised by the splintering crisp crust as we bit into them. Obviously, Rose’s recipe is fool proof because these came out a lot better than they should have considering all the extra flour I used. I really didn't expect these to be edible.
- Shape the dough into a square after the first rise before refrigerating it overnight.
- Don't use wheat flour to roll out your dough. The sharp edges breaks the glutton strands and causes butter break-through.
- Be patient. The dough is harder to roll out in turns 3 and 4. Don't be too aggressive or use downward pressure.
- With Rose's recipe, you can't go wrong no matter how hard you try. :-)
I'll use bread flour in place of the all-purpose; I heard the higher gluten content allows the layers to rise higher.
Here's a video of Pino Ficara making croissants. I found it very helpful to watch. http://www.youtube.com/watch?v=RxCE963K-FY
Things I'm going to try next time I make them:
I'll mix the butter with some flour and chill it. I heard it really helps keep it malleable but manageable.