Since my intention is not to bore you with the details of the entire week from here on I will only be referring to the croissant portion. I must admit, for the most part, the class went rather smoothly and all had a tremendous time. I will start with same line I said as we began the croissant portion, “please take a deep breath and release slowly.” If you are confident, the dough will submit to your will.
Prior to beginning anything prepare your mise en place
We used fresh compressed yeast (also called cake yeast), but active dry yeast works fine and I have given both versions.
Pâte à Croissant Dough 1:
244 grams/ 1-cup whole milk, warm about 35 degrees C/ 95 degrees F
110 grams/1/2-cup heavy cream, warm about 35 degrees F/ 95 degrees F
29.9 grams/ 1.3 ounces fresh yeast or 13 grams dry yeast/ 1 Tablespoon, plus ¼ -teaspoon
4 grams/ 1- teaspoon sugar
18 grams/1 Tablespoon salt
50 grams/ ¼-cups brown sugar, granulated white sugar may be subsituted
300 grams/ 7/8-cup sweet brown rice flour
120 grams/ 3/4-cup sorghum flour
120 grams/ 1/3- cup rice or corn starch
9 grams/ 1-tablespoon xanthan gum
340 grams butter, cold
10 grams/ 3 1/2-teaspoons rice flour
21 grams/ 1-Tablespoon sorghum flour
Prepare your mise en place. In a small bowl whisk the flour and set aside covered.
Both yeasts will look the same once foaming
In the bowl of a standing mixer add the yeast mixture, 480 grams of flour (reserving 60 grams/ 1/2-cup flour if needed), and the brown sugar whisk together, by hand, and then whisk in salt.
Using your dough hook on low speed add the warm milk until the dry ingredients are moistened. Raise the speed to medium (#4) and mix for about 4 minutes. The dough should be silky, smooth, pulled away from the sides of the bowl, and will still cling to your fingers slightly.
Place the dough in a 4-quart bowl or dough bucket that has been lightly greased with butter or cooking spray. Cover the bowl with the lid or plastic wrap. Place the dough in room temperature room (26 degrees C/80 degrees F) for 30 minutes. If the room is colder preheat your oven to 150, turn it off, and the oven should register at 26 degrees C/ 80 degrees F. Place the dough in the oven.
Using a greased rubber spatula, gently fold the dough.
Cover and place in the refrigerator for at least 2 hours to 8 hours.