Not exactly diet friendly or gluten safe here, but I was pretty convinced that I am not a baker. It’s really a lot of chemistry and science, but I’m terrible at creating or adjusting recipes for baked goods. So what did I decide to try doing? Yeah, let’s do croissants.
Croissants. Like one of the most involved dough making things ever.
Honestly, it wasn’t all that bad because I just followed the recipe EXACTLY. Once it got to the measuring and making “folds” part it got a little complicated, but mostly because it’s hard to make sense of what’s going on. However, when you’ve got it figured out what a fold is and how you do it and the measurements, it’s really not all that bad. You just need time, a timer, and some patience. Your reward will be delicious buttery layers of baked goodness, like this…
So now that I know I can actually bake something complicated from scratch, I’m going to try to experiment with different uses of the croissant dough. I might actually try to make something more like a roll than a crescent (aka cut squares, proof, and bake as is). I might also look into finally getting some biscuit cutters and make some cronuts.
I sneaky linked the recipe I followed earlier in this post, but here’s a more obvious link: How to Make Croissants at Instructibles. This one had pretty good photos to follow along with and helped me figure out what the crap a fold is and what I was doing with the dough.