So last night around midnight I was making my 80 croissants. What else is new.
I was trying to use less flour so they come out fluffier. They were still just a hair too dense for me.
Remember how I say in the recipe not to put the dough in the fridge because it will harden and become impossible to work with?
Last night, I put the dough in the refrigerator. When I took it out, it was hard to roll, yep. I just told blog-pal (and now real life pal! The blog works its magic yet again, bringing old souls together in real life—Dustin and I met today!) Dustin and Bray that I have “owies” (apparently I am five) on my hands because of the hard rolling, BUT!!!!!!!!!! Because the oil was cold, it was easier to roll out with much less flour. So I used a significant amount less flour, which means the croissants are significantly more fluffy today.
DO THIS! Put the dough in the fridge for 10-15 minutes or so before each turn, and you will be very happy indeed—and you’ll build up your hand strength, too. Any more than 15 minutes in the fridge and the dough might become a rock-hard loaf you have to stare at for an hour or so until it comes back to a workable temperature, though, so be cautious.
(Yes, I do know the original recipe is getting pretty messy with all my modifications and things, but I sort of like it as a little diary of my croissant-making. Sorry for the myriad contradictions and so so so many words.)
My excitement at the croissants never goes away, can you tell? Every time I make them I’m excited to make them a little bit better than before.
Here’s what the exact same quantity of dough looked like before:
And here’s today’s marvellousnesses:
YES THAT’S THE SAME PLATE THEY’RE SITTING ON.
Ack, here comes a customer, gotta go work!