Croissant Dough and Croissants-Julia Childs Pt 1

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Title: Croissant Dough and Croissants-Julia Childs Pt 1
Yield: 24 Servings
Categories: Pastry, Roll


1 oz Fresh yeast
3 1/2 c Flour, unbleached all
1/3 c Sugar
2 ts Salt
1 c Milk +/-

-------------------------------FOR THE BUTTER-------------------------------
4 1/2 Sticks unsalted butter, 1 lb
-2 oz, cold-cut into 1/2
2 tb Flour, unbleached all

1 Recipe-croissant dough, well
Flour, for rolling dough
1 lg Egg

FOR THE DOUGH: Put the yeast, flour sugar, salt and 1 cup of milk into the
bowl of a mixer fitted with a dough hook. With the machine on its lowest
speed, mix for 1 to 2 minutes, until a soft, moist dough forms on the hook.
If the dough is to dry, add more milk, 1 tablespoon at a time. In most
cases if the dough does need more liquid, it won't need more than about 3
tablespoons, but check carefully as you want all the flour to be moistened.
Stop the mixer and look into the bowl. If the hook has not picked up all
the flour from the bottom af the bowl, add a few more drops of milk. Set
ther mixer to its highest speed and work the dough until it is smooth and
elastic, no longer sticky and close to the consistancy of soft butter,
about 4 minutes. To make certain that all the ingredients are perfectly
blendedyou can remove the dough from the mixer after 3 minutes, and then
with the mixer on high speed, return plum size pieces to the bowl. The
pieces will remain seperate for a short while, then come together, at which
time the dough is ready. Remove the dough from the mixer, wrap it in
plastic and put it in a plastic bag, leaving a little room for expansion.
Keep the dough at room temperature for 30 minutes to give the gluten time
to relax; then refrigerate the dough for 8 hours or ovenight. FOR THE
BUTTER: Attach the paddle to your mixer and beat the butter and flour on
the highest speed until smooth and the same consistency as the croissant
dough, about 2 minutes. Reach into the bowl and poke around in the butter
to make sure that its evenly blended-if you find any lumps, just squeeze
them between your fingers. Scrape the butter onto a large piece of plastic
wrap and give it a few slaps to knock the air out of it. Mold it into an
oval 5 to 6 inches long and 1 inch thick, Wrap it tightly and refrigerate
until needed. At this point the dough and the butter can be frozen; defrost
overnight in the refrigerator before preceeding with the recipe.
INCORPORATING THE BUTTER: Place the croissant doughon a generously floured
large work surface (marble is ideal(sure!!!)) and sprinkle the top of the
dough lightly with flour. Using a long rolling pin, roll the dough into an
oval approximately 10 inches wide and 17 inches long. Brush the excess
flour from the dough. Center the oval of chilled butter across the oval of
dough and fold the top and bottom of the dough over the butter to make a
tidy package. Gently and evenly stretch the folded layers of dough out to
ther sides and press the edges down firmly with your fingertips to create a
neatly sealed rectangle. If you own a French rolling pin (one without
handles)now's the time to use it. Hold one side of the doughsteady with
your hand and strike the other side gently but firmly with the rolling pin
to distribute the butter evenly. As you hit the doough you will see the
butter moving out into the crevises. Strike the other side of the dough the
same way. After pounding you should have a 1 inch thick rectangle about
about 14 inches long and 6 inches wide. Keeping the work surface and the
top of the dough well floured, roll out the dough. If this your first time
working with croissant dough, you may want to roll out the dough just a
little to distribute the butter, put it on a baking sheet lined with
flour-dusted parchment paper, cover it with plastic and chill it for 1 to 2
hoours first; this way you won't risk having the dough go soft or the
butter seep out. (Each time you wrap the dough, make sure it's well
covered-even a little air will cause the dought to form an unwanted skin.)
If your experienced, feeling courageous or have dough that is still well
chilled, go on to make your first turn. ROLLING AND FOLDING: Roll the dough
into a rectangle 24 to 26 inches long and about 14 inches wide, with the
long side facing you. (You may feel as though your rolling the dough
sideways-and you are.) Brush off the excess flourand, working from the left
and right sides, fold the dough inward into thirds, as you would a
brochure, so that you have a package that's about 8 inches wide by 14
inches long. Carefully transfer the dough to a parchment- lined baking
sheet, mark the parchment "1 turn" so you'll know what you've done, cover
and refrigerate for at least 2 hours. You can frereze the dough after this
ar any other turn. Thaw overnight in the refrigerator before proceeding.
FOR THE SECOND TURN: Place the dough so that the 14 inch side runs left to
right. (The dough needs 2 more turns; you've given it one quarter-turn
already.) Making sure the work surface is well floured at all times, roll
the dough as you did before into a rectangle 24 to 26 inches long by about
14 inches wide . (When doing the second and third turns, you may find that
the dough has cracked a little. That's natural; it's a result of the yeast.
Don't worry, just flour the dough and work surface and keep going.) As you
did before fold the dough in thirds. Place it on the parchment, mark the
paper "2 turns", cover and refrigerate

continued in part 2