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)
|Ingredient||Weight||US Volume||Bakers Percentage|
|flour||500 g||17.64 oz||3.92 cups||100.00%|
|sugar||50 g||1.76 oz||4 tbspns||10.00%|
|salt||10 g||0.35 oz||0.64 tbspns||2.00%|
|margarine||50 g||1.76 oz||3.52 tbspns||10.00%|
|starter (at 100%)||150 g||5.29 oz||1.18 cups||30.00%|
|soy milk||200 g||7.05 oz||0.88 cups||40.00%|
Total Weight: 960 grams / 33.86 ounces
Total Flour Weight: 500 grams / 17.64 ounces
Bakers 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. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.
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?