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On 7 Jun 2004 15:45:41 -0700, (Roy Basan) wrote:

>Kenneth > wrote in message >. ..
>> On Sun, 06 Jun 2004 21:57:37 GMT, "Vox Humana" >
>> wrote:
>>
>> >
>> >"Mike Acord" > wrote in message
>> ...
>> >> Has anyone tried making croissants from frozen puff pastry dough? It
>> >> would seem to be an easy thing to cut triangles rom the dough, roll
>> >> them, and bake. I have not tried it, as I just thought of it, but i
>> >> would be interested in the input from someone with more free time.
>> >> Mike Acord
>> >
>> >You wouldn't be making croissants. As has already been pointed out,
>> >croissant dough is yeasted and puff pastry is not. They are both laminated
>> >doughs. That is where the similarity begins and ends.
>> >
>>
>> Howdy,
>>
>> I would add that the best croissants are not risen with commercial
>> yeast but instead use natural leavening (what many would call
>> sourdough.)
>>
>> All the best,
>
>Sourdough croissants?
>If that croissant is in the classification of the viennese pastries
>therefore flaky, whether its bakers yeast raised or sourdough does not
>matter.The latter does not lend either to a good quality product.
>Besides croissants even with normal yeast takes some time to proof if
>that is leavened with starter( needs longer proofing than normal
>bakers yeast raised croissant),by that time its fully proofed for
>baking the roll in fat( likely butter) will have started to ooze out
>affecting the flakiness of the end product.Or there is the tendency
>that the descrite layering obtained by careful dough laminating
>process will be reduced due to the acidity which weakens the gluten
>and make it appear squat looking
>Therefore the more flaky and well laminated you want from that item
>its is sensible that the product must be not be standing in a proofer
>for a really extended period in order to obtain an optimum quality
>plump looking croissants.
>However if you are looking at croissant shape roll which can be
>appropriately called crescents with no or just minimal fat( no
>layering) then that will be desirable as the flavor of sourdough will
>give it and added edge.
>BTW, with the standard croissants dough ,even by adding and old dough
>will already confer some slight sourness to the product which makes
>the consumer think that is really made with sourdough.
>Best Croissants should have a distinctive buttery taste, flaky
>texture with nice flavor( not too sour but aromatic) .It should have a
>balance in taste with no overpowering acidic taste that is strongly
>associated with sourdough and less with such viennoisierre.
>Roy

Hi Roy,

There need not be any detectable sour taste to naturally leavened
products, this, despite the American name "sourdough."

All the best,

--
Kenneth

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