MSGID: 1:396/45.0 670b0080
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Croissants Part 1
 Categories: Breads
      Yield: 8 Servings
 
MMMMM----------------------DETREMPE (DOUGH---------------------------
  4 2/3 c  (605 g) A-P or bread flour;
           More for dusting
    1/3 c  (66 g) granulated sugar
      1 tb + 1/2 ts (12 g) kosher salt
  2 1/4 ts (7 g) active dry yeast
    3/4 c  + 2 tb (214 g) water; room
           Temp
    1/2 c  (120 g) whole milk; room
           Temp
    1/4 c  (57 g) unsalted butter; in
           - 1/2" pieces, chilled

MMMMM------------------BUTTER BLOCK & ASSEMBLY-----------------------
  1 1/2 c  (340 g) unsalted European or
           European-style butter;
           Chilled
           A-P flour; for rolling
      1 lg Egg yolk
      1 tb Heavy cream
 
  TWENTY-FOUR HOURS BEFORE SERVING, START THE DETREMPE: In the bowl of a
  stand mixer fitted with the dough hook, combine the flour, sugar, salt
  and yeast, and stir to combine. Create a well in the center, and pour
  in the water and milk. Mix on low speed until a tight, smooth dough
  comes together around the hook, about 5 minutes. Remove the hook and
  cover the bowl with a damp towel. Set aside for 10 minutes.
  
  Reattach the dough hook and turn the mixer on medium-low speed. Add
  the butter pieces all at once and continue to mix, scraping down the
  bowl and hook once or twice, until the dough has formed a very smooth,
  stretchy ball that is not the least bit sticky, 8 to 10 minutes.
  
  Form the dough into a ball and place seam-side down on a lightly
  floured work surface. Using a sharp knife, cut two deep perpendicular
  slashes in the dough, forming a "+." (This will help the dough expand
  into a square shape as it rises, making it easier to roll out later.)
  Place the dough slashed-side up inside the same mixing bowl, cover
  with plastic wrap and let rise at room temperature until about 1 1/2
  times its original size, 45 minutes to 1 hour. Transfer the bowl to
  the refrigerator and chill for at least 4 hours and up to 12.
  
  AS THE DOUGH CHILLS, MAKE THE BUTTER BLOCK: Place the sticks of butter
  side-by-side in the center of a large sheet of parchment paper, then
  loosely fold all four sides of the parchment over the butter to form a
  packet. Turn the packet over and use a rolling pin to lightly beat the
  cold butter into a flat scant 1/2" thick layer, fusing the sticks and
  making it pliable. (Don't worry about the shape at this point.) The
  parchment may tear. Turn over the packet and unwrap, replacing the
  parchment with a new sheet if needed. Fold the parchment paper over
  the butter again, this time making neat, clean folds at right angles
  (like you're wrapping a present), forming an 8" square. Turn the
  packet over again and roll the pin across the packet, further
  flattening the butter into a thin layer that fills the entire packet
  while forcing out any air pockets. The goal is a level and
  straight-edged square of butter. Transfer the butter block to the
  refrigerator.
  
  Eighteen hours before serving, remove the dough from the refrigerator,
  uncover and transfer to a clean work surface. (It will have doubled in
  size.) Deflate the dough with the heel of your hand. Using the four
  points that formed where you slashed the dough, stretch the dough
  outward and flatten into a rough square measuring no more than 8" on
  one side.
  
  Place 2 pieces of plastic wrap on the work surface perpendicular to
  each other, and place the dough on top. Wrap the dough rectangle,
  maintaining the squared-off edges, then roll your pin over top as you
  did for the butter, forcing the dough to fill in the plastic and form
  an 8" square with straight sides and right angles. Freeze for 20
  minutes.
  
  Remove the butter from the refrigerator and the dough from the
  freezer. Set aside the butter. Unwrap the dough (save the plastic, as
  you’ll use it again) and place on a lightly floured surface. Roll the
  dough, dusting with flour if necessary, until 16 inches long,
  maintaining a width of 8" (barely wider than the butter block). With
  a pastry brush, brush off any flour from the surface of the dough and
  make sure none sticks to the surface.
  
  CONTINUES IN PART 2
  
  By: Claire Saffitz
  
  Yield: 8 croissants
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "I look at what the cable company does and do the opposite." Craig Newmark
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)
SEEN-BY: 18/200 19/25 90/1 105/81 106/1 201 987 124/5014 5016 129/305
SEEN-BY: 130/330 153/7715 218/700 226/30 227/114 229/110 114 206 300
SEEN-BY: 229/317 400 426 428 470 664 700 266/512 282/1038 291/111
SEEN-BY: 320/219 322/757 342/200 387/18 21 25 396/45 460/58 633/280
SEEN-BY: 712/848 5075/35
PATH: 396/45 229/426