Cathy from Bread Experience, our August kitchen of the month, challenged us to make sourdough croissant bread. I was very excited since this bread has been on my radar for several months. I chose to use the recipe from Amy Bakes Bread because her techniques and time tables guarantee a successful bake.
On the first night, I made my starter.
On the second night, I made the levain.
On the third day, I made the dough, adding very cold grated butter to several of the stretch-and-folds. It took me an extra stretch-and-fold to mix in all the butter. After a several-hour bulk proof in a cool spot, I shaped the dough and put it in the refrigerator for an overnight stay.
On the fourth day, I heated up the oven, scored the loaf, and popped it into the hot Dutch oven. I'm always surprised when the bake is finished, hoping for the best outcome, but never fully trusting the process. I guess everything was kept cold enough because I never had any butter leaks, even during baking.
I was pleased with the final loaf. I made notes on the recipe for future bakes: cold proof a bit longer (more than 13 hours) and bake it a few minutes longer.
I froze most of the slices to keep from eating it all at once, and I can truthfully say it makes great toast.
Stop by Cathy's website to follow her recipe and instructions.
Visit the other Babe's websites to see how they fared with this challenging bake.
- Blog from OUR Kitchen – Elizabeth
- Karen’s Kitchen Stories – Karen
- A Messy Kitchen – Kelly
- My Diverse Kitchen – Aparna
- Bread Experience - Cathy (Kitchen of the Month)
- Thyme for Cooking - Katie
- My Kitchen in Half Cups – Tanna
- Feeding My Enthusiasms – Elle
3 comments:
Beautiful! Did you use your yeast water starter for the levain?
It turned out great. I know what you mean by not fully trusting the process, especially the first time. I didn't really have any butter leaks either.
Your loaf looks great! I agree, this bread does make great toast!
Post a Comment