For a while I baked croissants regularly and always had some in the freezer. Now it's been way too long since since I last baked my own, but when I saw this recipe on youtube I had to bake again. They turned out really well, but next time I will take less salt. Even though I like salt, I thought it was too much in these. They became very crispy and have that good butter taste that is typical for croissants. Remember to use a good and delicious butter :)
Croissants
130 g water, 43 C
6 g active dry yeast
230-250 g bread flour
30 g granulated sugar
5 g fine sea salt (I would take slightly less)
25 g unsalted butter, melted
Beurrage (butter block):
138 g unsalted butter
Croissanter
130 g vatten, 43° C
6 g torrjäst
230-250 g vetemjöl
30 g strösocker
5 g fint havssalt (jag skulle ta lite mindre)
25 g osaltat smör, smält
Beurrage (smörblock):
138 g osaltat smör
2 Comments
De ser verkligen frasiga ut!
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