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14d (edited) โข ๐ฅ Saturday Bake Along
This Saturday's Bake-Along is CROISSANTS. ๐ฅ
๐ฅโจ This Weekend We Laminate โจ๐ฅ
Alright, you all asked for it... so we're doing it.
Now before anybody panics, I want you to think about where you've already been. This isn't some giant leap. It's simply the next step on a staircase you've already been climbing.
๐ง Remember Brioche Week?
That's where you learned to handle butter. Adding it one piece at a time. Watching for the break. Keeping it cool so it works with the dough instead of against it.
That was your foundation.
๐ฅฎ Then came Babka.
You learned that cold, firm butter holds its shape, while warm butter melts into the dough and ruins your layers.
Classic Sourdough Croissant:
Yeasted Croissant:
Keep the butter cold. Keep the layers distinct.
Sound familiar? That's lamination in plain clothes.
๐ฆ Then there was Zebra Bread.
Stack. Fold. Roll. Repeat.
Every fold multiplied the layers. Chill before you roll. Go easy on the flour. Roll it with confidence.
You've already done those movements with your own hands.
โจ Croissants are simply all three of those skills coming together.
๐ฅ Butter control from brioche.
๐ฅ Cold butter creating layers from babka.
๐ฅ Fold-and-roll technique from zebra bread.
You're not starting from scratch.
You're putting together things you already know.
โค๏ธ We're gonna go slow, one fold at a time, and I'll walk you through every single step.
๐ Before Saturday, gather a few things:
๐ง Good butter. The higher the butterfat, the better. European-style if you can find it.
๐ก๏ธ A cool kitchen, if you've got one... and a little patience.
โ๏ธ Your digital scale, because we're weighing everything.
Bring your questions.
Bring your nerves.
Bring your butter.
By Saturday afternoon you'll be holding something flaky, buttery, and golden that you made with your own two hands.
๐ Who's in?
Drop a ๐ฅ in the comments if you're baking along with us this weekend.
Perfection is not required. Progress is.
Henry โญ๐ฅ
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This Saturday's Bake-Along is CROISSANTS. ๐ฅ
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