Lazy croissant (bread maker)

What a handsome man!

What a handsome man!

Aha! He's also delicious!

I recently baked a croissant in a bread maker, this is what happened


the taste is divine, thanks for the recipe to the author!

To make the dough rise, after I rolled it out, rolled it up and put it in a bucket, I turned on the oven for baking for 10 seconds; three times in an hour while it was rising, I did so.

And I still want to cook! But I can't, because I'm losing weight, but I can't resist this. I can walk past the window, but I won't pass my deliciously smelling, hot delicacy!

I also made such a croissant, only smeared the roll with apple jam inside. Putting the roll back into the KhP for proofing - I thought it would squeeze out all the jam, stood in the oven for another 40 minutes and put it on baking for 60 minutes. Everything was baked, inside the jam gave a sweetish taste. And at the bottom of the croissant, such a delicious pie with brew turned out - I poked it to the bottom - delicious.

Delicious croissant, thank you very much !!
I recalculated the recipe for 300 grams of flour, put it on "Basic" (I was in a hurry). After a short kneading, I turned off the stove (in the sense that I pulled the plug out of the socket), roasted the dough into a long snake, rolled it up, greased it with oil, sprinkled it with sesame seeds, twisted it again, put it in a bucket, and connected the HP. Everything was pretty fast, the program didn't go astray, everything was settled and baked perfectly!

🔗 🔗

I will still bake, choose a longer program, and put on the "light" crust.
And at the bottom of the "roll", probably, it is not necessary to lay it so tightly so that he had somewhere to climb ... Otherwise he was half unwound, and then only pinched ...

Uncle Sem, good fellow !!! Hlebushek HIGHER PILOTAGE !!!

Seryoga, thanks for the recipe. I baked a croissant and will bake it again, now small ones. Very tasty crust, and tender itself. Above all praise.
Sorry, today everything is on its side

[Uncle Sam,]

Uncle Sam, thanks for the recipe! Today is a day off, you could spend time on all sorts of goodies. dough, indeed, when rolling, it crackles with bubbles so funny! Made with "raw" yeast and milk with water (no milk powder in the house). The rest is strictly according to the recipe. No photo . I couldn't immediately, and then there was nothing, they broke it into pieces! Delicious!!!
I am still at the very beginning of the path of baking. I try, I repeat after the experienced ones. And I'm glad that it turns out!

Uncle Sam, well, the recipe is super, French merci, bow in Russian!

Long forgotten recipe, I will bake today! This is delicious!

[Uncle Sam]

Uncle Sam, I bring you a photo report and a plus sign ..... Thank you for the recipe, it was so tasty that they ate it in half a day, the children ask to do more .... so I will do more.

[Irishka CH]

Irishka CH, Hello Irinka, you have been baking a lazy croissant (a long time ago) on "raw" yeast «Reply # 58 01 Sep. 2013, 20:34 do not tell me how much yeast you put in - I'm a kettle, I also want to bake. Thank you

[tatamail]

tatamail, Tatyana, and really, how long has it been! And I still bake in my HP using "raw", that is, pressed yeast. I got used to it! The ratio of dry to pressed 1: 3, this is a lot where it is written, look through the Temki with baked goods. I myself take 8-10 g of pressed flour for 500 g of flour. I don’t remember exactly in this recipe, but I think it’s the same. Glad if I helped. Happy baking!

Thanks to those who responded, I already "did it" I fussed a lot because I did it for the first time, but I will repeat it for sure. In the form of a filling, I put a lot of fried sesame seeds, ground on a coffee grinder with sugar, the rest as the author prescribed ... but this is not for every day - the priest grows faster than yeast. Auto RU

Irinka, special thanks, I read about the norms, but "you can't drink practice" ... and what am I talking about?

Irinka, special thanks, I read about the norms, but "you can't drink practice" ... and what am I talking about?

REMEMBERING THE FORMULA FOR RECALCULATION:
- 2 grams of fresh yeast is taken per 100 grams of wheat flour!
- for a mixture of wheat and rye flour, we take 2.2-2.5 grams of fresh yeast per 100 grams of the mixture (it depends on the amount of rye flour in the dough, if not enough, you can leave 2 grams per 100 grams of the flour mixture)

If dry active yeast, then the calculation will be as follows:
- we read the instructions on the package, the manufacturer can indicate his proportions of yeast to flour
- we use the scheme The amount of flour and other ingredients for making bread of various sizes

Conversion of dry yeast into wet, pressed (and vice versa)

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

It's a delicious thing.)) Smelling.) It's only strange that it rose a lot during the spreading, and settled down a little during baking. Maybe the stove should have been put on earlier. I defended for an hour.

[Tatyana]

Tatyana, something does not agree with me:
if in tsp. "under the knife" -4 g dry yeast, according to the recipe 4x2 = 8 g dry 8x3 = 24 pressed
and if according to the formula for 100 g, 10 g comes out, but the dough is very rich ...

I am 18 gr. I put pressed yeast ...

[Innusik]

Innusik, thanks for the help!
I put 20, but also wanted 18)))
I will bake in the oven

[Tanechka]

I will bake in the oven

I bake there !!!

When Lenin reminded of the oven, baked in bread makers ...

As soon as I changed the oven and got rid of HP, from both two , all the baked goods are only in it ...

Tanechka, I have posted on the forum many times a table of compliance of fresh and pressed yeast from the instructions for one of my HP , so), according to that tablet, 2 tsp dry yeast = 18 gr. pressed ...

Especially for you with love, you never know, come in handy:

Amount / weight correspondence table between dry yeast and fresh yeast

Dry yeast (in tsp) 1 1.5 2 2.5 3 3.5 4 4.5 5

Dry yeast (in gr.) 3 4.5 6 7.5 9 10.5 12 13.5 15

Fresh yeast (in gr.) 9 13 18 22 25 31 36 40 45

Innusik, the Sun, thank you !!!

[Uncle Sam]

Uncle Sam, thank you for the wonderful bread, everything turned out to be the most delicate toast version (I butter inside purely symbolically)
Innusik, you're right, 18 g is more correct, my extra 2 g smelled slightly)))

I repeated it, did not oil it, molded it like a loaf, laid it in a brick, proofed for 1.5 hours, sprayed it with water before and after baking, at the exit - a luxurious cake bread with almost lace crumb (and which I didn't take a picture ...)
baked in the oven
Delight!

I repeat the bread periodically, without oiling, it flies away like toast)))



Uncle Sam, thank you very much!

one more photo:


Uncle Sam, thank you!

Yes always please!

And what kind of beauty in the background is cooling down?

[Uncle Sam]

Uncle Sam, and this is my croissant. Made French bread on the program. After the second kneading, I paused and quickly rolled it out during the break, greased it with butter, sprinkled with sugar, then into a roll and into a bucket. I continued the program and got a delicious huge croissant. As you can see in the photo, the top has already been pinched: girl_tort.

Good evening. I baked your croissant several times. Thank you for such a treat. Can I put a fried onion instead of a layer of butter.

Can!!

Z. Y.
"- Dad! Can I eat all kinds of mushrooms and berries in the forest?"
- Can! Only from the forest will I come alone ... "

How Timka was raised in time! We have a passion for croissants right now)) So I will definitely bake it. Thanks for the recipe