Double Fermentation Made Easy: The Simple Trick to Perfect Poolish Croissants скачать в хорошем качестве

Double Fermentation Made Easy: The Simple Trick to Perfect Poolish Croissants

Hi friends :) The poolish/sourdough croissant recipe is finally here, Against all odds😂 After many experiments, I settled on the 15% poolish version, I think this recipe has just the right amount of preferments to achieve that sensational flavor without being too tangy. 5-3-2 lamination system is also introduced in the video, featuring an English lock-in, a single fold, and a 2 fold. It actually creates the same number of layers as 3-4-3! This is a three-day process, takes a little more time and patience, but they're really worth it. #croissants #Poolish #sourdoughcroissant My Oven https://alnk.to/28PE9MC Pastry sheeter (Not used in the video) https://farina-metal.com/discount/BENNY Follow me on Instagram! 👉  / 👈   You can send me pictures or ask questions. I check'em every day! Poolish (day 1): 75g Water 75g Bread flour (11.8% protein) 1g fresh yeast/0.5g instant dry Croissant dough (day 2): 425g Bread flour (11.8% protein) 160g Water 55g Brown sugar 10g Salt 40g Butter 24g Fresh yeast/11g instant dry Lamination (day3): 250g Good quality unsalted butter (82%) for lamination Note that you may need to increase or decrease hydration to suit the flour you are using. And yes, you can half this recipe to make a small batch! Timestamps 00:39 Making poolish 01:29 Yeast explained 03:37 Making sourdough leaven 04:55 Making croissant dough 07:23 Kneading the dough 08:23 Windowpane test 08:37 Bulkfermentaion 09:52 Making the butter block 11:22 5 lock-in 13:59 3 fold 15:24 2 fold 16:05 Final roll-out 16:46 Portioning 18:04 Shaping croissants 17:44 19:10 Proofing 20:37 Baking 20:47 Final products Credit ————————————————————————————————— Music : New Day by Tokyo Music Walker Stream & Download : https://fanlink.to/tmw_new_day Creative Commons — Attribution 3.0 Unported — CC BY 3.0 —————————————————————————————————