A rainy day for us is something to be celebrated and it is considered very poor form to ever complain about it, no matter when it falls.  On rainy days we stay close to home unless venturing out is absolutely necessary.   Our roads are much easier to negotiate when they are dry and aside from the road situation we love being at home to simply enjoy the moment.

When rain tumbled down recently I felt the need for a baking project, in addition to my usual bread adventures and I settled on croissants.  This was my third ever attempt at croissants and my first attempt in the cold weather.  With such a glorious amount of butter involved, cold weather baking is easier for croissants, in my opinion.

I wouldn’t recommend attempting these with a cluttered kitchen bench, a sink full of dirty dishes, visitors looming or when you are feeling impatient or frazzled.  Although not necessarily difficult, croissant creation is a lengthy process involving quite a few steps and plenty of clear, clean bench and fridge space is preferable.

The dough prior to the addition of butter is the most magnificent, silky combination of flour, milk, brown sugar, yeast and salt.  It smells and feels heavenly.

There is a lot of laminating (folding) and resting the dough, while keeping everything cool at all times.

Pointy triangles are carefully cut, using a template and then rested.

 

 

The triangles are carefully rolled, gently stretched and left to quietly prove.

These croissants were flaky, crisp and less oily than previous batches I have attempted.  I know I have barely scratched the surface when it comes to learning these complex baking techniques.  But, this batch made me happy and I found the process both therapeutic and rewarding.  Isn’t that what cooking should be about?

 

Have a lovely Friday and weekend friends, I hope you find time for some baking.

**I will not be sharing this recipe on my blog.  Instead I recommend using the recipe from here: Bourke Street Bakery, the ultimate baking companion by Paul Allam and David McGuinness.  This is easily my favourite baking book for easy to follow instructions, achievable recipes and inspiring photography.