![]() Once rolled, fold the dough up like a pamphlet.įold the dough like a pamphlet by bringing the top third down to the middle and then bringing the bottom third up overtop. Aim to lengthen the dough as opposed to making it wider, and don’t push down too hard. While rolling, check that the dough isn't sticking to the bench and dust with flour if it is. Roll this dough out into a rectangle that's around 20inches/50cm in length. Cold butter is what will give the flaky layers in the pastry If the butter melts into the dough, you'll end up with bread-like croissants with no layers. However, ensure it doesn't warm and softens too much. If the butter is too firm and brittle it won't incorporate into the dough well. Keeping the butter and the dough at similar consistencies is key. Top Tips - The butter should just be cool but not rock hard. Use a rolling pin to gently push on the dough to help disperse the butter. Bring the top of the dough down and the bottom of the dough up to meet in the middle and tuck in the butter. Remove the second sheet of parchment paper. Remove one sheet of parchment paper from the butter packet and place the butter in the middle of the dough. On a floured bench, roll out the chilled dough into an 8x16inch (20x40cm) rectangle. Gauging the exact temperature of the butter packet, so that it is a similar consistency to the dough is something that gets better with practice. Aim for the butter and the dough to be similar consistencies. If the butter is too cold and stiff, it’s going to shatter in the dough when it’s rolled out which can create uneven layers. Place the butter in the fridge for around 10 minutes to cool. Roll this butter mixture out between two sheets of parchment paper into a 6x8inch (15 x 20cm) rectangle. Mix 250g of room temperature butter with 1 ½ tablespoons flour to create a butter mixture that is nice and malleable. At this point, leave out 250 grams of butter for tomorrow’s step so it is at room temperature for when you need it. The dough should be a bit puffier after the ferment.Īfterward, transfer it to the refrigerator overnight. ![]() If your room is cooler than this, leave it for 4-5 hours. Leave the dough to ferment for around 3 hours, ideally at room temperature between 23-25☌/74-77☏. Place it in a greased bowl and cover it with a lid, plastic wrap, or a damp tea towel. Keep kneading and slapping the dough down on the bench for 5-8 minutes to create a smooth and soft dough ball. Tip the dough onto a floured workbench and knead it into a ball. When the starter is ready to use, mix together the flour, water, sugar, sourdough starter, and salt in a bowl to create a shaggy dough. Ensure that you use your starter before it passes its peak and starts to collapse. 150g can be used for the dough and the remaining starter can be fed again 1:2:2 and stored in the fridge for the next time you need it.Īt a room temperature of around 74 ☏ / 23☌, a starter that’s ready will double, if not triple, easily within 6 hours at that ratio. This will make approximately 175g starter. This brings a fairly small amount of seed starter into the new mix, with double the amount of fresh flour and water.įor this dough, it could be 35g starter, 70g flour, and 70g water. I use a feeding ratio of 1:2:2, (1 part starter, 2 parts flour, and 2 parts water measured in weight)I refresh my starter like this very often, in a clean jar. ![]() If you refresh your starter regularly and use a small amount of seed starter each time, this can slow the acid build-up. To get great and consistent results it’s important that you use an active starter that has a low acid content. You’ll need 150 grams of fed and active sourdough starter at 100% hydration for these sourdough chocolate croissants.ġ00% hydration means there are equal weights of flour and water used when feeding the starter. These are pain chocolat made with sourdough starter so the first thing you’ll need is an active starter.
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