Introduction
French cuisine is renowned for its rich flavors, intricate techniques, and, of course, its bread. One of the most iconic forms of French bread is the crescentshaped croissant, a flaky, buttery pastry that has captured the hearts (and appetites) of food lovers worldwide. In this tutorial, we will walk you through the process of creating classic French crescentshaped bread from scratch, ensuring you leave with a delicious result that truly embodies the essence of French baking.
Ingredients Needed
4 cups allpurpose flour
1 ½ tablespoons sugar
2 tablespoons salt
2 ¼ teaspoons active dry yeast (1 packet)
1 ½ cups whole milk, warmed
¼ cup unsalted butter, melted (for dough)
1 ½ cups unsalted butter, cold (for laminating)
StepbyStep Instructions
Step 1: Prepare the Dough
1. In a mixing bowl, combine warm milk and sugar. Sprinkle the yeast on top and let it activate for about 510 minutes, until frothy.
2. In a large mixing bowl, combine the flour and salt. Add the melted butter and the activated yeast mixture. Mix together until a shaggy dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook attachment for this process.
Step 2: First Rise
1. Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour or until it has doubled in size.
Step 3: Prepare the Butter Block
1. While the dough rises, cut the cold butter into slices and place them between two sheets of parchment paper. Using a rolling pin, pound the butter into a rectangle approximately 8×6 inches. Refrigerate until firm.
Step 4: Laminate the Dough
1. After the dough has doubled, turn it out onto a floured surface and roll it into a rectangle about 16×12 inches.
2. Place the cold butter block in the center of the rectangle. Fold the dough over the butter like a letter, ensuring the butter is completely enveloped.
3. Roll the dough out into a long rectangle (around 24×10 inches), then fold it into thirds. This is known as the first turn. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Repeat the rolling and folding process two more times, ensuring to refrigerate the dough for 30 minutes in between each turn.
Step 5: Shape the Croissants
1. After the final turn, roll the dough into a rectangle one last time (about 24×10 inches). Cut it into triangles with a base of about 5 inches and a height of about 8 inches.
2. Starting from the base of each triangle, gently roll the dough towards the tip, creating a crescent shape. Place the rolled croissants on a baking sheet lined with parchment paper.
Step 6: Second Rise
1. Cover the shaped croissants with a cloth and let them rise for about 12 hours until puffy and nearly doubled in size.
Step 7: Bake
1. Preheat your oven to 425°F (220°C).
2. Beat an egg and brush it gently over the tops of the croissants for a golden finish.
3. Bake for 1520 minutes, or until they are deep golden brown and flaky.
Conclusion
Baking classic French crescentshaped bread at home might seem daunting at first, but with patience and practice, you can achieve croissants that rival any bakery. Enjoy them fresh from the oven, perhaps with a smear of butter or a spread of your favorite jam. Bon appétit!