Morning at Arezmendi

I went to Arezmendi in the morning on the 25th of March. There I met Edhi. Edhi brought the idea of doing a croissant at Arezmendi, but to use the dough they use for everything. The difference between their dough and any other croissant is that it is sourdough. As opposed to baking as if I were at home, I got to see the production side of it behind in the bakery. Everything was in much more abundance. More sheets of dough, more flour, and of course way more croissants. There croissants were not in a crescent shape, the croissant was more of a straight line. While I was there I saw how the made plain, chocolate, and almond.
I knew the technique of croissant dough, but they informed me that it is called a process of lamination.
Lamination: Lamination is term for the process of alternating layers of dough and butter when making pastry. The dough is wrapped around butter (so that the butter is completely enclosed in dough and cannot slip out), the “package” is rolled out, folded over to double the number of layers, and then the whole thing is repeated. Each time the dough is folded, it is called a “turn.” The more turns your laminated dough has, the more flaky your finished pastry will be. Laminated dough's include puff pastry, croissant dough and danish dough. (http://bakingbites.com/2010/01/what-is-laminated-dough/)
I had a great time seeing "behind the scenes" of a great bakery and getting to know the bakers aspirations and connections to baking.

Baking with Majkin @Heirloom Cafe!

Yesterday I went to Heirloom Cafe to bake with Majkin. We made plain croissants, chocolate croissants, almond croissants, and cinnamon-raisin twists. She had prepared a dough the night before because it had to sit in the fridge over night in order to rise. Although she did this, she had brought all the ingredients to make the dough again with me. 

I learned tips! 1) When rolling out the dough to put the block of better in the middle, roll the corners flat. 

2) Throughout the process keep dusting off the flour on the dough with a pastry brush 

3) Before you put the pastries into the over, lay them in a warm place for 10 minutes to allow them to raise. 

4)Know your oven!! Best way to do this, get a oven thermometer to put in your oven. 

 5) When the pastries go into the oven, put it in at a higher heat at first so the crust can form, then lower the heat for the rest of the dough to back. 

                    

                

          

Attempt 2

Attempt 1