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<!DOCTYPE html>
<html>
<head>
<title>How to make Croissants</title>
<link rel="stylesheet" href="styles.css" />
</head>
<body>
<header>
<h1 id="mainHeading">French Croissants</h1>
<p id="testP" class="funParagraph">
"The smell of good bread baking, like the sound of lightly flowing
water, is indescribable in its evocation of innocence and delight. – M.
F. K. Fisher"
</p>
</header>
<main>
<article>
<section>
<h2>Bakers Math</h2>
<p>
When baking professionally, we use bakers Math. Bakers Math is a way
to express the ratio of ingredients to one another by weight.
Each ingredient in a formula is expressed as a percentage of the
largest ingredient, which is usually flour. The weight of the flour
is always expressed as 100%.
</p>
<div class="container">
<h1>Recipe</h1>
<figure>
<img
src=".github\images\making-croissants.png"
alt="Recipe"
/>
</figure>
</div>
<h2>Mixing the dough</h2>
<p>
The dough starts out just like a lean dough with very humble
ingredients; Flour, salt, water, and a leavening agent like
yeast.<br />
These ingredients alone will proucde bread with a chewy texture,
more bite and a crisp crust. (Think pizza dough or a french
baguette).<br />
An enriched dough is made tender and soft with the addition of
butter, sugar and milk. <br />To make croissants, we want a lightly
enriched dough with moderate gluten strength.
</p>
<div class="container">
<figure>
<img
src=".github\images\Croissant Making\croissant-making (10).jpg"
alt="Shaggy Dough"
/>
<figcaption>
Mixed enrighed dough before kneading by hand.
</figcaption>
</figure>
<figure>
<img
src=".github\images\Croissant Making\croissant-making (14).jpg"
alt="Kneaded Dough"
/>
<figcaption>Enrighed dough after kneading.</figcaption>
</figure>
</div>
<h1>Fermentation</h1>
<p>
Once all of our ingredients are icroporated and our dough is smooth
and soft its time to allow our dough to rest. We do this for several
reasons;
</p>
<ol>
<li>
We want the gluten in our dough to become hydrated, relax and
reform into long protein chains that will provide our croissants
with structure.
</li>
<li>
We want to give the living yeast in our dough time to feed on the
sugars and expel CO2, which causes the dough to rise.
</li>
<li>
We want to give the dough flavor. When the yeast convert sugar to
carbon dioxide they also create flavorful acids (like the twang of
sourdough).
</li>
</ol>
<div class="container">
<figure>
<img
src=".github\images\Croissant Making\croissant-making (12).jpg"
alt="Fermented Dough"
/>
<figcaption>Dough after resting 2 hours at room temp.</figcaption>
</figure>
</div>
</section>
<section>
<h2>Butter</h2>
<p>
Butter is the most important ingredient for making french
croissants. It's important to use a good quality european butter
with at lease %82 fat. The bulk of the butter in croissants is the
Tourrage, the cold butter block that will be encased in the dough.
To make the Tourrage you take slightly softened butter and roll it
out to a thin, even square.
</p>
</section>
<section>
<h2>Locking in the butter</h2>
<p>
The butter is placed on the dough and the dough is then folded
around it to lock in the butter. There are different methods to
accomplish this but I prefer the envelope-fold. An envelope-fold
places the butter diagonally on top of the dough rolled out to a
square. Each corner of the dough is brought to the center locking
the butter inside the dough. Once the butter is folded in the dough
is chilled.
</p>
<div class="container">
<figure>
<img id="butter-on-dough" src=".github\images\Croissant Making\croissant-making fold (1).jpg"
alt="Butter on Dough"
/>
<figcaption>Locking in the Butter</figcaption>
</figure>
<figure>
<img
src=".github\images\Croissant Making\croissant-making.jpg"
alt="Envelope Dough"
/>
<figcaption>Butter is completely covered by dough.</figcaption>
</figure>
</div>
</section>
<section>
<h2>Lamination</h2>
<p>
Lamination is the process of folding and rolling butter into dough
over and over again to create thin layers. These layers, which
alternate between butter and dough, are what give croissants their
signature honeycomb interior and flaky texture. To achieve the
desired layers in our croissants we do a series of folds, chilling
the dough between folds. There are calculators like
<a
href="https://observablehq.com/@mourner/laminated-dough-calculator"
>this one</a
>
to help you achieve the desired amount of layers.
</p>
<div class="container">
<figure>
<img
src=".github\images\French-Croissants-3-1271x1536.jpg"
alt="Single fold Diagram"
/>
</figure>
</div>
</section>
<section>
<h2>Shaping</h2>
<p>
Once the lamination process is complete the croissants are shaped
into their characteristic crescent shape by cutting the dough into
triangles and rolling from the wide edge towards the tip. They may
also be cut into rectangles, filled with chocolate, almond paste, or
other ingredients, and then rolled. They are proofed, brushed with
eggwash, and allowed to rise until doubled in size.
</p>
<div class="container">
<figure>
<img
src=".github\images\French-Croissants-5-699x1005.jpg"
alt="Croissant Shaping Instructions"
/>
</figure>
</div>
<div class="container">
<figure>
<img
src=".github\images\Croissant Making\croissant-making (15).jpg"
alt="Shaped Croissants"
/>
</figure>
</div>
</section>
<section>
<h2>Baking</h2>
<p>
Once the croissants have doubled in size they are brushed with
another layer of eggwash and placed in a hot oven to bake until they
are glossy and have a beautiful carmel color.
</p>
<div class="container">
<figure>
<img
src=".github\images\Croissant Making\croissant-making (1).jpg"
alt="Croissants"
/>
</figure>
</div>
<p>
When the croissants are done, resist the temptation to eat them
immediately! Easier said than done, but allow them time to cool so
their internal structure can set. If they came out perfect, you can
expect incredibly crispy, flaky layers in your croissant, with a
glossy look on the surface. And when you cut into a croissants,
you’ll be greeted with a beautiful, honeycomb crumb.
</p>
<div class="container">
<figure>
<img
src=".github\images\Croissant Making\croissant-making (5).jpg"
alt="Inside of croissant"
height="1080"
width="1000"
/>
</figure>
</div>
</section>
</article>
</main>
<footer><p>© DPW</p></footer>
</body>
</html>