Early mornings fresh croissants and coffee...back to bed!

Thank you Pepai, I have watched several cooking shows lately that have the technique of putting the butter on a layer and then folding it several times and then refrigerating it. This as you said is done several times. I could see the benefits of doing this in the wee hours of the morning. I like to do alot of things in the evening once the house cools down. There would be no problems for me making them during the day during the winter months as the house stays cool. I do alot of cooking and baking at night during the summer months as the kitchen gets way to hot during the daytime hours. Thank you for updating me on the timing and the precision. Have a great evening. Hugs

Actually my friend croissant is more of a pastry than a bread that is why it needs precise timing.Croissant unlike french bread or other type of bread that doesn't need preciseness in timing and lamination, it calls for some requirements to be followed, since its a pastry...(bread - high ratio of flour / pastry - high ratio of butter) If i don't take the time and rest the dough during folds in the fridge the butter that i fold in the dough that creates the layer will melt and that would be a disaster.If my butter is too soft it will spurt out of the dough that would be a messy job.If my butter is to hard the butter will cut into the dough and tear it create holes rather than layers.You are also not allowed to touch the dough to much because your hands are to warm. resting the dough in the fridge for 20 to 30 minutes after the folds lets the gluten rest so that the dough is easier to handle for the next fold. Also when your folding the dough, you need to fold it neatly to make the layer more finer for every layer. Even temperature of your kitchen and the humidity is also crucial, its not advisable to make croissant during summer and hot days. laminating a dough is not an easy task to do and requires strike preciseness this may sound discouraging but this is the way the french do it and its not a croissant if you don't follow how they make it =). And the reason why i proof them in the wee hours is that if i proof them in the morning the room will get hot and the butter will sip out from the dough.Its really cold during 2am so the croissant is safe from any warm temperature.And when its cold the yeast needs more time to proof cause they like warmer environment but will proof in cold environment just slower. I hope this doesn't discourage you from making croissants =( you should really try making them they give you extra bragging rights XD... I just wanna clear things on why they need timing and preciseness. have a great day Mary =D!

I wonder how winter feels like..... *looks outside the window*

Yes I'm awake now...Thanks to your response! Cheers... lol... a coffee mug counts right?

Oh... don't worry the co~~ee mug doesn't have co~~ee in it I avoid it just milk. My father is the only one who likes the stuff. haha... *(bakit sure kaba kung girl ako?)* lol anyway you should concentrate with your work?

OOoh Coffee! I've been awake several hours without coffee! In which case it rarely happens - almost never. Please don't say anything that relates to coffee! (LOL) Your family is very lucky having you! I wish I had a sister who'd serve me coffee and all. Oh well. Have nice day Pepai.

ill do what you said but firstly i need to buy an oven first :-D