Croissants and “lard” focaccia. The focaccia ended up more like a giant sheet if puff pastry… Which, you know, isn’t a bad thing. Brushed with melted butter and sprinkled with sea salt. It is divine.
These croissants aren’t nearly as pretty as Chad Robertson’s. when I go to San Francisco next month, I can’t wait to go to Tartine Bakery… Judging how much it’s influenced my baking, it’ll be a sort of Mecca.
If aesthetics means taste- ill probably be in heaven there. Because these croissants I baked are the most amazing I’ve ever had. Warm flaky open innards, and yet still a crackling shell! Heaven.
There really isn’t anything like the smell of baking croissants in the morning.
I used the Tartine Bread ( not bakery!) recipe. It’s a tough one to follow. The directions aren’t great and sometimes conflict with the pictures. I scribbled a bunch of notes on the side. If I would redo, I would make sure to roll out completely the dough every turn to make the final roll out for shaping easily. Don’t be afraid to take time to chill and rest to roll out more easily. For the ‘lard’ focaccia, or giant puff pastry sheet, instead of cutting and forming croissants, just roll out a bit to match your baking sheet and final proof. This recipe takes a LONG time. I started at around 2, and ended a little after midnight, baking this morning - it’ll probably take longer next time as I let the dough relax more.
Oh- one more note. I increased the butter from about 300g. Most of the recipes I’ve seen had butter baker’s percent at around 55… Chad’s was really low.
More butter never a bad thing.
Submitted to yeastspotting!