Bread Machine (182 page)

Dust an ungreased baking sheet with 1 tablespoon of flour. Scrape the dough out of the pan and onto the sheet and sprinkle another tablespoon of flour on top of the dough. With floured fingers, spread the dough to lie flat in a large freeform 9-by-6-inch rectangle about 1 inch thick, taking care to square the edges. Cover tightly with plastic wrap, making certain all the dough is covered to avoid forming dry patches. Refrigerate in the coldest part of the refrigerator until thoroughly chilled, about 30 minutes. If you’re in a hurry, place it in the freezer for 10 minutes.

Place the chilled dough on a lightly floured work surface. With a heavy rolling pin, roll into an elongated 9-by-18- inch rectangle; the exact size is not important but be sure to keep the edges square. Pull one third over from one side to cover the center and fold the remaining third of the dough from the other side over the center. As you fold, the surface that was on the bottom ends up on top. The three layers will be stacked on top of each other with no dough hanging over. Place the folded edge of the dough at 12 o’clock and neaten the rectangle.

Roll out the dough again into the elongated rectangle using firm strokes. Fold it again into thirds. Use a soft brush to dust off any excess flour on the surface. Place the dough in a large plastic freezer bag (you can use the one the butter was in) and refrigerate it for 15 minutes to chill. The chilling period rests the gluten and firms the butter to allow continued rolling. (You will do this rolling and folding action a total of 4 times; this technique creates the layering. Many bakers mark on a piece of paper what turn they have just finished or make indentations into the dough with their finger before putting it back in the refrigerator to keep track—it is very easy to forget.)

Equipment for Making Croissants

Since croissants are shaped and baked outside the bread machine, you will need a few well-chosen tools to make them efficiently. Perhaps the most important is the right work surface. I find a floured slab of marble the easiest to use; the dough stays cold. Some people use a wooden board or cotton pastry frame. Your work space should be about 15-by-22 inches. In addition, you will need:

• Large, heavy, ball-bearing rolling pin for rolling out the dough
  
• Metal pastry scraper (also called a bench knife) for handling the dough
  
• 1
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  -inch soft pastry brush for cleaning off the dough
  
• Ruler or tape measure for sizing the croissants
  
• 8- or 10-inch chef’s knife or a pastry wheel for cutting the croissants
  
• Wide-width plastic wrap for wrapping the dough
  
• Two heavy-gauge, large baking sheets with a 1-inch rim for baking
  
• Parchment paper for lining the baking sheets
  
• Cooling rack
  

Repeat the process of rolling out and folding into thirds 2 more times. Take care not to tear the dough or allow the butter to get too soft while rolling. Remember to adjust the corners as you are working to keep the edges square, and to move the dough constantly to avoid sticking. Dust with flour as needed; you will use up the entire extra
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cup. Chill the dough in the refrigerator at any point that it becomes sticky (it may need chilling between the third and fourth rollings), and remember to always place the dough with the folded edge at 12 o’clock. If you can work very quickly and the temperature of the dough has not warmed up and started to melt the butter, you can do two turns at once. The dough will become smooth and supple during the rolling. When you have done this 4 times, refrigerate the dough in the plastic bag overnight, or up to 24 hours. The dough will expand and fill the bag as it rests in the refrigerator.

Line 2 large baking sheets with parchment paper or aluminum foil. Gently press the dough in the bag to deflate it, remove it from the bag, and then cut it in half down the middle to make 2 square pieces of dough. Place one half back in the bag and refrigerate. Place the other half on a lightly floured work surface and roll it out into a 10-by-21-inch rectangle about
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inch thick. Keep lifting and moving the dough to prevent sticking or tearing. Roll the dough on a diagonal to achieve an even width. With a knife or pastry wheel and measuring tape, mark at 7 and 14 inches along one long edge, which will divide the dough into 3 equal sections. On the opposite long edge, mark at 3
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inches, 10
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inches, and 17
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inches.

With a large knife or pastry wheel, connect the points, cutting 5 perfect triangles and 2 half-triangles on the ends. Take care to cut cleanly and not pull on the dough. Press the two half-triangles together to make one. You will have 6 large triangles. If any edges are uneven, just trim them. Save any extra strips of dough; they can be placed on top of the croissants before you roll them and be incorporated into the roll. Slash a cut about 1 inch long into the center of the base of each triangle.

To shape: With the base of a triangle facing you, spread the slit and roll over the bottom edge to start the roll. With your fingers stretched out on the base and the other hand holding the point, tightly roll the base up towards the point, moving only one hand. You will stretch the point slightly and press down on the dough as you roll to keep the croissant from sliding around. Place each croissant on a baking sheet with the tip on the bottom, and bend it into a crescent shape by curving the tapered ends towards the center leaving only an inch or two between the points (they spread during baking). Do not crowd the croissants on the baking sheet; leave about 4 inches between them. Shape the remaining croissants. Repeat with the second half of the dough. Formed croissants may be frozen at this point, for up to 2 months. Let rise, uncovered, at room temperature until doubled in bulk, about 1
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hours. You can do this rise in the refrigerator overnight, covered, and bake the croissants in the morning.