Croissants with Instant Yeast.

sandra Alicante

Anyone who has read many of my posts will know that I have had a thing about perfecting Croissants. This is an update for those of you who want to have a go but can't get fresh yeast. (I have put these notes on the recipe too).

In the past, I have found that instant yeast croissant dough refused to rise no matter how long I left it. Nada, zip, zilch, while those made with fresh come out just as they should. I have now found a technique that allows use of INSTANT yeast to give the same result.

Taking a little of the liquid from the recipe, (only a couple of tbsp), warm to tepid. Put the instant yeast in your mixing bowl and add this warm milk, stir to reconstitute. You will need a slightly rounded tbsp of instant yeast to replace the 20g block of fresh. Add the rest of the milk, followed by the softened butter, flour, salt, sugar and proceed with the recipe as normal.

http://www.sandrascookbook.com/recipe.php?id=117

badge posted by: sandra Alicante on May 13, 2012 at 3:10 am in General discussions
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reply by: Mike Nolan on May 13, 2012 at 3:36 am
Mike Nolan

Odd, because I've made them using Fleischmann's IDY quite a few times, with nary a problem.

reply by: sandra Alicante on May 13, 2012 at 4:08 am
sandra Alicante

I know, I can't understand it either. Every other bread product I bake, I use instant yeast, just added to the dry ingredients, no problem.
However, as soon as I use it like that in a refrigerated dough, it fails to rise, unless I reconstitute it first!
Maybe it is because I normally put the instant yeast on top of the dry ingredients, whereas if you put it in with the liquid first it gets a chance to reconstitute without doing anything else?
I have to admit to being rather puzzled by it! It always used to be advised on packets NOT to mix with the liquid....rather like we have been told for years to put bread in a hot oven- while I find I get excellent results with no proofing to speak of and a cold oven....!

Don't try that with croissants though, the thought of all that butter leaking out........

sandrascookbook.com

reply by: elisabethberthasavage on May 14, 2012 at 12:17 pm
elisabethberthasavage

I find that very interesting, too. We make croissants in our Lofty Layers class in the Baking Education Center using instant yeast and no problem. Yeast is added to the dry... The dough is frozen right away and brought out the night before and placed in the frig. As it defrosts, it is happy and gets a little puffy. Students arrive and have some dough to work with (putting in the butter in preparation for folds). Yeast is added to the dry...

Elisabeth

reply by: sandra Alicante on May 14, 2012 at 12:52 pm
sandra Alicante

Maybe it is peculiar to the yeast I can get here. I've even made up batches of dough, side by side with the different methods - fresh yeast, instant added with dry ingred, and instant reconstituted first. Then I've put them on the same shelf in the fridge. When I don't reconstitute it, the instant stuff does not rise. Weird. I dare say if I did all the rolling, butter enclosing and folding, then let the croissants sit on the counter for 12 hours, they may rise but I don't have the time for that. I've left them for 5 hours in the kitchen before now and they still haven't risen. No problem with the other methods though:)

sandrascookbook.com