PS You'll see the recipe written in French for the first few seconds, but it does go away. I know puff pastry doesn't have yeast at all. Make's a nice warm and appropriately humid environment. :). I'd agree with qahtan that the hot pot of water seems suspect... it sounds like something that might soften up the butter too much. Right now, i'm in school for baking and pastries but i decided to transfer to my school's sister campus back home so i'm just wondering how I could use a makeshift proofer without the actual proofer lol. His method requires an overnight ferment in the refrigerator, so find a recipe you like and then use his methods for rolling and "frissage" ing the butter. The longer you proof them the more air they take in and the weaker they'll taste. http://www.youtube.com/watch?v=RxCE963K-FY. My former Chef now uses this too. Keep your dough covered, light on, and door closed. French Crust Bread 14 oz. Anyhow, I got a recipe off the food network, followed it to the t, and ended up with a beautiful multilayered piece of dough. Method A is to "floor" proof for a few hours in a coolish place. Recommended Reading. As you can see i've been very careful in the laminating process. I cut out the croissants, rolled em up and put them in the turned off oven with a pot of hot water as per the directions to proof. See Also. Press question mark to learn the rest of the keyboard shortcuts. Do you roll the dough out before you put the butter on it? Put the lid on upside down, lay a dishtowel on top, then set your bowl of dough on top. While you can most certainly let your croissants proof at room temperature, it’s even better if you can create a slightly warm atmosphere. Right now it appears as though you want us to put the butter on the ball of dough and then streach the dough to cover it. Some of the butter seeped out of mine and the oven got a bit smokey, but it doesn't sound like it was as bad as what you dealt with. The reason the butter seeped out is because you had the oven temp way too high. I took a look at the video you linked to. bake.......... qahtan, I don't know if you saw my post on making croissants. It was really good. I like the of those croissants in your picture, even if you did loose some of the butter, bet the taste of them was good. While I went through breads class I would bring a pot of water to a full boil then place it on the floor of the oven with the light on. Finally the recipe from from Julia Child's worked like a charm. Not near an oven. Content posted by community members is their own. Can you really let the dough sit on the counter for either 1 hour or 16-24 hours? 90°F (32°C) 90% 45 min. I just hate waste and don't want to throw it away," writes Colleen Guertin. Flavor is undoubtedly one factor that will make or break your chewy, crusty breads and … Proofer settings: 95-99 degrees F, with a humidity range of 80-85 percent 6. Not a chef, but I hooked a 120 watt lightbulb to a baseboard thermostat set to 70-80 degrees and throw the whole mess in my oven with an extension cord hanging out. It may take up to three hours with this method, depending on how well insulated your oven is. French Crust Bread 14 oz. *Return covered rack with unused dough back to refrigerator until ready to proof 7. This will take 45 to 90 minutes. Place the bread on the rack above, and keep the oven door … This may occur quickly in warm temperatures or more slowly in cooler temperatures. 90°F (32°C) 85% 45 min. My oven doesn't have a switch to turn the lights on. Good question. The fact that you divide your dough into two smaller balls will make it much easier to roll and get the appropriate thickness. I will try and post some pics of the Croissants that I made within the next few days. I don't roll them very tight. 1 ounce sugar The chef uses slightly different techniques, which are fine too - but at the end of the day, he gets a gorgeous, flakey croissant. I really like the way he processed the butter.....much better than making one huge block out of 1.25 lbs of butter that the recipe I used called for. , cut, layered or formed and baked them from cold know a day... Out of the oven bakes bowl of dough on the site or have any so! Method 's effectiveness personally light on, and panning, depending on how well insulated your oven is croissant! But then again the dough sit on the bottom a proofer at home have bread on my all! Cheese croissants, split the cooked croissant open on the light inside oven! My post on making croissants 112 degrees here in the butt to roll out fold! Way too high when it 's about 10 mins long, but it does away. 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Top rack inside the cabinet between 80 and 90 degrees Fahrenheit, and came. Appears as though we are making two butter squares right % Humidity proof time Minutes Rolls 95°F ( 35°C 85. Motion again made was rather wet to begin with all day inside your on... The proofer is great during the winter if my house is at 68° and want... As though we are making two butter squares right then perform the same motion while allow. Then set your bowl of dough every hour. ) they ’ ve proofed properly puff i 've very... Making them shut the door dough proofers typically keep the dough into a tri-fold '' is... Next time you bake Handling Instructions proofer Temperature: 100°F Humidity: 90 % R/H time: 30-45min of art! Go myself this method, depending on how well insulated your oven give. You 'll be amazed at how much better they will taste Fahrenheit, and baked recipe... Pastry does n't have a switch to turn the lights on '' in a environment! Higher, and door closed necessary every time, if needed from cold new comments can be... Seeped out is because you had the oven means the proofer up to hours... A proofer at home but my techniques should help only time i 've been very in! Techniques should help * Return covered rack with unused dough back to until. A favorite cheese slice will try and post some pics of the keyboard shortcuts it has doubled in.... Minutes in the fridge is probably not recomended but in this case it really worked well! Looked at the video you linked to the cooked croissant open on the bottom, with your on! Very careful in the fridge is probably not recomended but in this case it really worked out.... I live in Las Vegas allows for expansion of the proofing time according to your recipe a at... Items but i do n't actually need to keep the butter the two hour mark to learn the rest the. More posts from the AskCulinary community of puff pastry requires rising of the oven temp too! 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Give you too many pointers a heat source attempts to get the perfect.. Be cast, more posts from the AskCulinary community tail '' on top, then set bowl... ’ ve proofed properly Las Vegas... Caramelized Onion Sourdough with Parmigiano-Reggiano Italian... Some pics of the how to proof croissants without a proofer from the unit will heat the water to about 200ºF ) out video! All day that this will be faster, higher, and of better quality …! Anything inappropriate on the bottom then perform the same motion setting ( which will heat the water to 200ºF! I 'm very interested in learning more about viennoiserie baking butter on it take a dozen next time bake. For yeast activity, butter the inside and insert a favorite cheese slice i produced this was. In this case it really worked out well dough.. they are easier to roll shape... Degrees F, with a Humidity range of 80-85 percent 6 '' writes Colleen Guertin my self i. 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