Croissant – Sourdough + Ham & Cheese
Who’s up for Ham & Cheese Croissants?
Sourdough Croissants+Ham & Cheese!
Since I baked my own sourdough croissants last time,
my husband kept whispering in my ears that
“Ham & Cheese…ham & cheese….with a little bit of black pepper…”
(this which was REALLY annoying)
You know what?
Let’s pretend that somebody right next to you keeps saying the exact same thing EVERY morning at breakfast.
“Oh, Ham & Cheese…ham & cheese….”
like a chant or mantra …
Okay, all right…let me do it.
This project started just like this :-)
You let your starter get VERY active before you start making the dough,
You choose your favorite butter for your croissants
and use your favorite ham and cheese.
My choice was honey cured ham and swiss cheese!
I shaped the dough into two different kinds, a cylinder and a regular “crescent ” shape
so that I can compare which shape is better for Ham & Cheese Croissants.
Cross my fingers that the cheese won’t leak!
Just out of the oven and it smells fantastic :-)
I had one the next day and it was really really tasty
because the flavor of the ham and cheese soaked into the dough and created nice moisture and the saltiness!
Also, the flavor went really well with the cracked black pepper!
As soon as I cut it into two, I realized that there was a big hole in the crumb.
It must happen because the cheese I rolled melted…
I think a cylinder shape is better than a regular “crescent ” shape for the ham & cheese croissants
because the layer you put the cheese melt no matter what and the shape doesn’t hold it as you expect…
Even though you shape into the perfect crescent,
it’s going to be a roundish, not sharp looking crescent shape, I assume…
this idea just popped up in my brain.
“What is going to happen if I laminate the butter and CHEESE at a same time!?!?”
I’ve got to try it.
I can’t want to see the result!
Has anyone else tried this already??? ☞ Yuko’s next project is decided!
Submitting this post to YeastSpotting.
Croissant – Sourdough
Makes 10 Croissants
271.5 g Bread flour
97.5 g Milk
50.25 g Dark brown sugar
7.5 g Salt
2.66 g Active Dry Yeast
16.5 g Butter (Softened)
240 g 100% Sourdough starter
215 g Roll-in Butter
9 – 10 thin sliced ham and cheese
Little amount of fresh ground black pepper
391.5 g Bread flour (100%)
217.5 g water (56 %)
50.25 g Dark brown sugar (12.8 %)
7.5 g Salt (1.9 %)
2.66 g Active Dry Yeast (0.68 %)
231.5 g Butter (59.1 %)
240 g 100% Sourdough starter
- Making the Levain In a mixing bowl, combine Bread Flour, Water and Sourdough seed starter / culture. Let it preferment at room temperature for 12 hours.
- In a small bowl, weigh out Active dry Yeast. Add 7 g Water (warm) out of 217.5g and stir until the yeast has dissolved. Set aside.
- In another bowl, mix all ingredients but the rolling butter, knead until gluten starts to form. The dough is not too wet, but not too dry / smooth. Put the dough in the fridge at least 2 hours or overnight.
- Place the softened butter (not too soft! It is just soft enough to roll with a rolling pin) between plastic or wax paper. Roll the butter until it has 6″×6″ square.
- Roll the dough out until it’s a double size of the butter sheet, 8 1/2″× 8 1/2″ square.
- Place the butter in the middle of the dough, fold up and seal the butter with the dough.
- Roll out into 8″× 18″ rectangle, and fold into thirds. Cover it with a plastic wrap and put it in the fridge and let it rest at least 1 hour.
- Repeat 2 more times.
- Put it in the fridge and let it rest at least 90 minutes.
- Roll out to 8″× 18″ , 1/8″ thickness.
- Cut into rectangles, 3″ at the bottom, 8″tall or triangles, 3.5 – 4″ wide at the bottom, 9″ tall, Fridge and rest the pieces, then stretch them into 9-10″ tall, this will create more layers.
- Place ham and cheese onto the dough, ground black pepper and roll up fairly tight, the end / peak should be underneath.
- At this point, you can ➀ proof right away ➁ fridge overnight and prof nest day ➂ freeze
- If you proof right away, brush egg wash then proof until very soft and jiggly, about 2 – 3 hours.
- Brush another layer of egg wash after proofing.
- Bake at 425 °F for 10 minutes, turn down to 375 °F for 15 minutes.
- Let them cool onto a rack.
- Ready to eat!