It seems slightly strange to be blogging about making croissants, whilst watching the semi-final of the Great British Bake-Off on tv, and watching the contestants making... croissants!
So, croissants = butter. Which is a shame because I still can only have goats butter, and Mini-M can't have any butter at all. So yet again, I set out to make the Daring Bakers' Challenge dairy free. I have to say I'm looking forward to the day I can actually follow the real recipe, without any modifications, and then at least if it doesn't quite work out, I'll know it was because I didn't do it quite right, rather than due to my ingredient substitutions.
OK moan over - on with the croissants.
|Warm jammy croissant... Mmmm!|
You can find the challenge recipe and some fantastically detailed instructions here, so that if you feel so inclined, you can get croissanting yourself!
|Unbaked and having a last little rise|
Which is probably why they didn't quite work out - they were a bit more spongy than 'real' croissants. I think that the margarine merged into the dough, rather than creating pockets of fat which leads to the open crumb texture of a croissant, the different sugar/starch make-up of the oat milk caused the yeast to act slightly differently and the rise was not the same, and finally the salt reduction will have also affected the yeast.
|Baked and cooling|
|Showing some signs of dough lamination - just not very much!|
|A few layers.... and quite a lot too spongy :o(|
|Hmmm - this doesn't quite look like bread or pancakes|
|Contemplating whether or not to throw it or eat it (whilst clutching a hat with her other hand)|
|Thankfully Mini-M decided to eat it|
|Getting stuck in!|
|All gone! Time for some close up camera inspection|
Thanks for another great challenge!