Putting the word out here and on The Fresh Loaf that the BreadLab is scrutinizing croissants for the coming weeks has resulted in a nice batch of suggestions, pointers and “what-definitely-not-to-do’s in the BreadLab’s inbox. Thank you so much for that input.
Combine all those with what’s here on the kitchen bookshelf and you have mixed together a virtual bake-off between established formulas by well respected bakers. Go get it!
Last Friday, Dutch NTR radio-cooking show Mangiare was visiting the BreadLab kitchen. Just in time to see a batch of truly humongous croissants going into the oven. To give you an idea; there were only 6 croissants on a sheet, and still they were in each other’s way. They were luscious, with a smooth and silky crumb and a flaky buttery crust. Hitz’s formula works! (duh) Next time a less dramatic flour than manitoba, and they might turn out just perfect.
To make a croissant is to feel and taste Paris. So let’s go to Paris! To taste M. Eric Kayser’s famous sourdough croissants, and see what else is baking in the ovens of bakers like Poilâne, Cohier and Boulangepicier.
But; in true European spirit (yes, it does exist!) France, and the wonders of their bread baking has come to Amsterdam some years ago. Le Fournil de Sebastién has quickly become the best bakery in Amsterdam, and when you see this video it is easy to understand why.
Check out the latest uploaded video’s here, if you haven’t already, and come back for more on croissant techniques soon!
And just because it’s always a joy seeing her doing her thing; the godmother of American Baking doing it one more time.