Julia Altshuler wrote:
> We made croissants again yesterday.
>
>
> This time we remembered the salt, and I think that did make a positive
> difference in the taste.
>
>
> This time we used the cuisinart to mix the dough instead of hand
> kneading. We think it's the wrong tool for the job. The biggest
> problem was the heat. With the motor so close to the mixing bowl, the
> dough got too hot too fast. It rose quite a bit in the refrigerator.
> It didn't do that last time. Now, after deciding that we didn't need
> a stand-up mixer, we've decided that maybe we do need one afterall.
> There's no hurry. We're waiting for the right one on Craig's List.
>
>
> We thought we'd try refrigerating for an hour after every turn instead
> of for 2 hours and doing 2 turns at a time. Who knows if that was the
> right decision. We got so mixed up about turns and times that by the
> end of the day we couldn't remember how many turns it had had. I do
> believe the dough rose too much before shaping.
>
>
> The day was a little hotter and considerably more humid. That
> probably had an effect, but we haven't figured out what sort.
>
>
> A few hours before fireworks time, I got the miserable itchy feeling
> of a mold allergy. I took antihistamines and could scarcely keep my
> eyes open to shape the croissants. Jim took over and said he didn't
> do as good a job. The almond croissants especially mooshed into one
> big danish-type pastry. We need larger pans so there's more space
> between the individual croissants as they bake.
>
>
> The neat thing about baking at home is that the results will be good
> and edible even if they're not perfect. This morning they were
> improved by an excellent soft goat cheese and some nice cassis jam.


Well Done))



--
Veni, Vidi, Visa .......I came, I saw, I shopped