This recipe is designed to provoke Jeremy, who I think suggested that it couldn't be done. (Or if he didn't say that exactly, it is the sort of thing he might have said)
I was inspired by Dan Lepard's demonstration of croissant making at Bethesda, and I have been making hybrid croissants on a fairly regular basis since then. This weekend I have gone the next step and omitted the yeast entirely.
So here they are, sourdough croissants.
(to stretch incredulity a little further these are vegan sourdough croissants made with a vegetable margarine available in the UK called 'Tesco Baking' and soy milk instead of cow milk)
Dan's recipe is here.
I have changed it a little. There is no egg (for obvious reasons)
|flour||500 grams||17.65 oz||100.00%|
|sugar||50 grams||1.77 oz||10.00%|
|salt||10 grams||0.35 oz||2.00%|
|margarine||50 grams||1.77 oz||10.00%|
|starter (at 100%)||150 grams||5.3 oz||30.00%|
|soy milk||200 grams||7.06 oz||40.00%|
Total Flour Weight: 500 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been converted to other measures.
with 300g margarine folded into the dough
On Friday night I made the dough and left it to rise for about 3-4 hours
Then I folded in the margarine, and made the 1st 2 folds - dough went in the fridge overnight
On Saturday I made 4 more turns (2 lots of 2), then this evening shaped it into 12 croissants
I left them to rise, and they seemed to be moving very slowly, so they probably had about 5 hours before going in to the oven.
and the taste - not bad if I say so myself. The sourness is pretty subtle, but I think that they have more flavour than the hybrid version.
OK - who is up for the challenge? Mick, TP?